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Hookery Cookery Home > Cake and Biscuit (Cookie) Recipes >

Garibaldi biscuits

Makes 8-10


It's hard to beat old favourites such as these tatsty bites

  • 2 oz. (50g) chopped currants
  • 2 tbsps. milk
  • 1 oz. (25g) butter or margarine
  • 4 oz. (100g) self-raising flour
  • pinch of salt
  • 1 oz. (25g) sugar

    Cooking Instructions:
    1. Sift all the dry ingredients together into a bowl
    2. Add the milk and the butter or margarine then with a large fork, mix firmly into a smooth dough
    3. Turn onto a well floured board, roll out about an eighth of an inch thick and cut down the center
    4. Spread the chopped currants on half of the dough and cover with the rest
    5. Roll again to press together and cut into triangles
    6. Brush lightly with water and sprinkle with the castor sugar
    7. Place in a pre-heated oven and bake for about 15 minutes at 375F, Gas Mark 5, 190C

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000