Recipe: Garibaldi biscuits
1 Oct 2011
Approximately 16 biscuits
INGREDIENTS
14 oz plain flour plus extra for rolling
8 oz butter, softened
6 oz castor sugar
2 egg yolks
5 oz sultanas
1 tsp baking powder
1 lemon zest—grated
Pinch of salt
METHOD
Cream the butter and sugar together until pale and fluffy. Beat the egg yolks slightly and stir into the mixture. Sift the flour, baking powder and salt into the mixture. Add the sultanas and lemon zest and mix all together until you have a smooth dough. Wrap in cling film and leave in fridge for approximately 30 minutes. Preheat oven to 180°C. Divide the dough in half. Roll out half the dough on a floured surface to about ¼ inch thickness and round in shape. Using a sharp knife cut out 8 triangles, rectangles or squares as you prefer. Place on lightly greased baking try. Repeat with second half of dough. let stand for about ten minutes before baking. Bake in oven for 15 to 20 minutes until nice and golden. Remove and cool on wire rack. Ready to serve.