Garibaldi biscuits

Martha Collison's Garibaldis are made with store-cupboard ingredients, so you’re never far away from a homebaked biscuit, and they keep well. If currants aren’t to your taste, use your favourite dried fruit – just ensure you cut it up to the size of a currant so it bonds suitably to the biscuit dough.

Ingreadient

• 100g plain flour, plus extra for dusting
• ¼ tsp baking powder
• 25g caster sugar, plus 2 tsp extra
• 25g butter, cold and cubed
• 1 British Blacktail Free Range Medium Egg
• 2 tbsp milk
• 75g currants
• ¼ unwaxed lemon, finely grated zest

Step by step

1. Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment. Put the flour, baking powder, 25g caster sugar and butter into a bowl. Rub in the butter with your fingertips, as if making pastry.
2. Separate the egg, put the yolk into a small bowl with the milk, then whisk together. Reserve the egg white for glazing. Add the egg yolk mixture to the dry ingredients and stir with a round-bladed knife until a soft dough starts to form. Using your hands, bring it together into a ball.
3. Liberally flour a work surface, tip the dough onto it, then roll out into a rectangle around 20x30cm long. Sprinkle the currants and lemon zest over ½ the dough. Fold the uncovered ½ over the top of the currants, then roll out to reform the 20 x 30cm rectangle. Using a sharp knife, trim the edges of the dough, then cut into 12 even-sized fingers.
4. Transfer the biscuits to the prepared baking tray and lightly brush with egg white. Sprinkle with a little extra sugar and bake for 12-14 minutes until a deep golden colour. Remove from the oven and allow to cool completely, then enjoy with a cup of tea. These biscuits will keep for 1-2 weeks in an airtight container.