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Garibaldi Biscuit Tips (1 Viewer)

If you are looking at making some Garibaldi Biscuits, then be sure to check out these hints and tips before you bake.

Garibaldi Biscuits (1).jpg

To ensure the best out of your Garibaldi Biscuits, try some of the following:-​

  • Roll the dough thin.
  • Chop fruit into small chunks, soak in juice and then heat and soften on the hob.
  • Drain the fruit in a sieve, and then pour onto a plate lined with kitchen towel. This removes any extra moisture and lets the fruit cool. If you don't, the biscuits will be soft and soggy when baked and more of a pudding consistency rather than a biscuit.
  • Chill the dough.
  • Split the dough in two, and roll it out into rectangles.
  • Place a dough layer, then a thin fruit layer, then another dough layer and sandwich together.
  • Cut the finished dough/fruit combo into small rectangles and bake.
  • You want a crisp biscuit, a slight bend in the middle and a thin line of fruit. It has to be quite solid so it holds its shape.
  • For a luxury biscuit, add melted chocolate to them.
If you would like to make a batch, then check out Prue Leith's recipe for them: Garibaldi Biscuits

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