Garibaldi Biscuits

Inspired to make these by the many references to Garibaldi during our Sicily Holiday, these were baked this morning.  I rolled out the dough and managed to coax it into a nice oblong, and found the right shaped cutter.    Strange that they did not have any Garibaldi biscuits in Sicily.  I added a little mace dusting over the currants before folding over the pastry and rerolling.  

The dough is fairly plain and takes 175g plain flour, into which 40g butter is rubbed into, then 40 g caster sugar mixed and the dough bound with about 4 tbsp milk.  Roll the pastry into a large rectangle then brush well with beaten egg, then sprinkle half with 60 g currants and about 20g demerara sugar.  Fold over the pastry to cover the currants, then roll keeping a rectangle shape.  Thickness is decided by the size of the currants, easy!  I use my long palette knife to keep the edges square.  This amount gives 15 good sized biscuits.  Brush the tops with more egg and a little more sugar.  Bake on parchment at Gas Mark 4 to 5 for about 15 minutes until golden brown.

My baking mojo has been asleep but I just felt that D would be looking for something this Friday when returning from work.

We are currently bathroom less!  Back to bare brick, the room was prepared yesterday and is being re-plastered today.  

We went swimming yesterday then a very good shower, so all the dust is washed off!  It will be another week for all the tiling and fitting to be done.  We have Tim and Robert the plasterer working their socks off.  Just how many cups of tea and coffee have I made?  Must get up and make them drinks, maybe they will enjoy a biscuit too?