Garibaldi biscuits

Category: Confectionery
Kitchen: english
Garibaldi biscuits

Ingredients

Flour 110 g
Butter 25 g
Sugar (preferably cane) 25 g
Sea salt pinch
Baking powder 1 tsp
Milk 3-4 tbsp. l
Protein for lubrication and sugar for dusting
Raisins or dried cherries 25 g

Cooking method

  • Garibaldi biscuits are biscuits with a filling between two layers, raisins are used in the classic version. This very pleasant sweet cookie with a milk flavor has its own history and remains dearly loved by both children and adults, despite its almost 150-year history.
  • -First, prepare the seedless raisins, rinse them, dry them, cut the large ones into small pieces.
  • - In a bowl, mix baking powder with sifted flour, add butter and grind until finely crumbled.
  • - Add sugar, a pinch of salt and a few tablespoons of milk. The amount of milk depends on flour and butter, but not less than 2 tbsp. l.
  • - Let's form a lump of dough, cover it and let it rest for at least 15 minutes in a cool place.
  • - Next, roll out the dough into a thin layer measuring 20 * 30 cm, put raisins on half of the dough, cover with the other half and roll it out again to a size of 20 * 30 cm.
  • - Now you can use a ruler to carefully cut off irregularities, form a rectangle with sides 18x28 cm.Cut into biscuits 3 * 7 cm in size.Each (24 pieces in total) Put on a sheet with baking paper, grease with protein, sprinkle with sugar, bake about 10 -12 minutes to pale brown. The main thing is not to overdry or overexpose!
  • (I always keep quail eggs for greasing, one small egg is always used completely and you do not need to attach whites-yolks later.)
  • The recipe is taken from here and slightly adapted.
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  • Garibaldi biscuits Garibaldi biscuits
  • Garibaldi biscuits Garibaldi biscuits
  • The easy-to-make raisin-filled biscuits were named after the visit of the great Italian military leader to Britain in 1854. Giuseppe Garibaldi - at the time a well-known military man who devoted his life to the unification of Italy - lived for one month in Tyneside, an urban agglomeration in the north-east of England. Garibaldi arrived here by ship from the United States - this is how his forced emigration ended. Upon arrival, the commander was greeted at the port by local residents, and representatives of the city administration invited him to dinner. The city newspaper, however, reported that Garibaldi refused to eat and immediately went about his business. Nevertheless, the popularity of the future national hero of Italy at that time spread throughout Europe, and many wanted to communicate with him personally. In honor of a visit to Great Britain, he was presented with a sword, which his grandson later carried during the Boer War.
  • All these events were widely covered in newspapers. In 1861, the Bermondsey biscuit company hired the then most famous biscuit maker, Scotsman John Carr, to come up with a sweetness that could be produced on a commercial scale. Carr turned out to be a big fan of the Italian general and named the cookie after him. Today Garibaldi biscuits have already celebrated 150 years since their birth, and their various variations are sold in several countries around the world. In Great Britain itself, apart from raisin filling, there are cookies filled with different fruits and also covered with chocolate glaze. It is made not only industrially, but also sold in bakeries. ( 🔗 )
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Note

A couple of tablespoons of flour can be substituted with cornstarch.
I like to add dried cherries or pineapple and seeds.

ang-kay
Rada-dms, thanks for the recipe! I'll try, somehow.
MariS
And I take away to my bins, a cookie with such an ancient history! Thank you, glad!
echeva
interested! Surely, it crunches great !!
Beetle
Literally on weekends, I ate similar cookies at a party, only fried sunflower seeds were used as a filling, and sesame seeds on top. Very tasty, unobtrusive, wonderful crunch. I wanted to take the recipe, but I forgot. But my favorite "Breadmaker" already has everything! I will definitely bake!
Kleeo
I baked cookies, delicious, crispy. I liked the recipe, I will still bake.
Olesya425
And we buy such cookies in the store. Delicious. Thanks for the recipe, we will definitely do it with the kids.
barbariscka
Rada-dms, Thanks for the recipe, I must try ...
Rada-dms
Zhenya, try with cherries and walnuts. nuts. It's delicious with cinnamon too!
Rada-dms
Kleeo, this is efficiency, thank you for appreciating !!!!!
Melisa72ru
Rada-dms thanks for the cookies !!!
I will definitely try the recipe
Beetle
Baked. : girl_skakalka: Filling - fried sunflower seeds, sesame seeds on top. Great cookies !!!! With a crunch, slightly exfoliate. I almost forgot: 30 gr. I replaced flour with whole grain - I love it very much. That's all that was left - a 1.6-year-old child snatched it out of his hands ... She generally loves bread with me, sits near the oven - watching, so that she will definitely get it. (just in case - we are not allergic at all, no health problems pah-pah).Garibaldi biscuits
Rada-dms
BeetleWhat a happiness to have a healthy baby !!! Thank you for showing your version !!! I am very glad that I liked the recipe! I love that they are not greasy, but layered a bit!;)
Vasilica
So this is what you are Reindeer Garibaldi!

Rada-dms, tempting biscuits! We must try to bake in Afochka, thank you for the recipe!
Rada-dms
It is advisable to adhere to the size of the rolling, then the thickness is correct, and the cookies are not dry, but crispy!
echeva
the question of butter, do not heat? grind with softened flour?
I want to do with sub. seeds and sesame seeds - in this case, the amount of sugar is also 25g?
Rada-dms
echeva, the butter only needs to be ground, it is even better to chop the smallest crumb with ice.
As for sugar .. So you want some savory biscuits? Sugar here also gives a certain layering, I would subtract, but not much, by five grams. In general, this is a small portion. I often do two sheets each (rolling out according to the specified size, of course, I don't measure it with a ruler, but for the first time it's better to stick to the size). Try two options, without departing from the recipe, and with your own changes. I literally did it the other day with chopped prunes - it was lost) And yet, it is the sprinkling of sugar for the protein that gives all the charm. I would be glad if you like it and wait for a review of the modification.

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