I ran across the recipe for Sunshine’s now extinct Garibaldi Biscuits. Which were a fruit filled biscuit in the English definition of the word, or a butter cookie with dried fruit in the American usage. Traditionally in the UK it is made with currants, and in the US with golden raisins, I’m of the opinion that not enough pastries are made with Cranberries.
Currants are tinier than golden raisins and golden raisins are usually smaller than cranberries, so as I discovered mid assembly, it is best to mince up the fruit to the size of currants, which are half the size of a pea.
You may not want to try this one on a hot day, the butter kept trying to melt on me.
Garibaldi Style Biscuits
1 cup AP Flour
2 tablespoons confectioners’ sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cold butter
3 to 4 tablespoons ice water (or orange juice)
1 large egg, lightly beaten
1 1/2 cups cranberries, golden raisins, currants or other finely chopped dried fruit
1/2 cup coarse white sparkling sugar (or granulated)
Lightly grease a couple of baking sheets, or line them with parchment.
Whisk together the flour, sugar, baking powder, and salt.
cut butter into flour until the dough is unevenly crumbly.
Drizzle in the ice water mixing until the dough is cohesive.
Grab a handful; if it holds together willingly and doesn’t seem at all dry or crumbly, you’ve added enough liquid.
Divide the dough in half, and shape each half into a rough rectangle.
Press each of the four sides against your work surface to smooth any ragged edges.
Wrap the dough, and refrigerate it for 30 minutes.
Towards the end of the refrigeration time, preheat the oven to 350°F.
Take one piece of the dough, and place it on a lightly floured work surface.
Roll it into a rectangle about 1/8″ thick
Brush the surface of the dough lightly with some of the beaten egg,
then spread half the surface with 3/4 cup of the currants, pressing them in gently.
Fold the other half of the dough over the currants, and roll again
Some of the currants may pop through; that’s OK.
Brush the dough lightly with some of the beaten egg, and sprinkle with 1/4 cup of the coarse sugar.
Cut the rectangle of dough into strips
Then cut each lengthwise strip into crosswise pieces
Transfer the cookies to one of the prepared baking sheets,
spacing them close together; they won’t expand much.
Bake for 14 to 18 minutes, until they’re a light golden brown.
Remove them from the oven, and transfer them to a rack to cool.