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85pPrice per unit
56.7p/kgMartha Collison's Garibaldis are made with store-cupboard ingredients, so you’re never far away from a homebaked biscuit, and they keep well. If currants aren’t to your taste, use your favourite dried fruit – just ensure you cut it up to the size of a currant so it bonds suitably to the biscuit dough.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment. Put the flour, baking powder, 25g caster sugar and butter into a bowl. Rub in the butter with your fingertips, as if making pastry.
Separate the egg, put the yolk into a small bowl with the milk, then whisk together. Reserve the egg white for glazing. Add the egg yolk mixture to the dry ingredients and stir with a round-bladed knife until a soft dough starts to form. Using your hands, bring it together into a ball.
Liberally flour a work surface, tip the dough onto it, then roll out into a rectangle around 20x30cm long. Sprinkle the currants and lemon zest over ½ the dough. Fold the uncovered ½ over the top of the currants, then roll out to reform the 20 x 30cm rectangle. Using a sharp knife, trim the edges of the dough, then cut into 12 even-sized fingers.
Transfer the biscuits to the prepared baking tray and lightly brush with egg white. Sprinkle with a little extra sugar and bake for 12-14 minutes until a deep golden colour. Remove from the oven and allow to cool completely, then enjoy with a cup of tea. These biscuits will keep for 1-2 weeks in an airtight container.
Typical values per item when made using specific products in recipe
Energy | 46kJ/ 82kcals |
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Fat | 2.5g |
Saturated Fat | 1.4g |
Carbohydrates | 13g |
Sugars | 6.7g |
Fibre | 0.5g |
Protein | 1.8g |
Salt | 0.6g |
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