Garibaldi Biscuits – a delicious recipe with currants, salt, butter, flour, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
2
Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
3
Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
4
Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
5
Lightly flour the board and roll the mixture again until 1/8 inches thick,.
6
keeping as square as possible.
7
Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400u00b0F for 15 minutes.
181
kcal
Calories
6
g
Fat
29
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 ounces currants or 2 ounces other dried fruit, 1 pinch salt, 1 ounce butter, 4 ounces self rising flour, and more.
Yes, Garibaldi Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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