(Recipe adapted from here)
110g
plain flour (I used self-raising flour)
1/4 tsp baking powder ( I omitted this)
big pinch of fine sea salt (I used a pinch of salt)
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon (I omitted this)
Method :
1. Preheat the oven to 190C/375F (I preheat at 180C). Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
2. Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed.Tip the fruit onto one half and zest the 1/4 lemon on
top. Spread the fruit out into an even layer so it covers half the dough. Fold
the other half over the fruit. Check it hasn't stuck to the surface, dusting
again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16)
1/4 tsp baking powder ( I omitted this)
big pinch of fine sea salt (I used a pinch of salt)
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon (I omitted this)
Method :
1. Preheat the oven to 190C/375F (I preheat at 180C). Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
2. Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16)
110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf
110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf
110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.
(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf
No comments:
Post a Comment