What you may not learn about meals writers is that we write our Christmas recipes because the solar units on summer season, lengthy earlier than the primary rustle of tinsel is heard. As such, I’ve had an perception into what your retailer cabinet would possibly appear like post-Christmas and, if it’s something like mine, you’ll presently have an assortment of dates, currants and different dried delights left over. Enter the legendary garibaldi biscuit: at 160 years outdated, not solely is it nonetheless one of many best biscuits to have been created, because of the pleasant distinction of chewy raisins and crisp, brittle pastry, nevertheless it’s additionally an exquisite hoover-upper of your dried fruit odds and ends.
Leftover Christmas blended fruit garibaldis
Don’t fear about utilizing this precise mixture of dried fruit; use the identical quantity of no matter you must hand.
Prep 15 min
Relaxation 1 hr+
Cook dinner 50 min
Makes 20
For the biscuit dough
220g sturdy white bread flour, plus additional for dusting
¼ tsp high quality sea salt
50g caster sugar
75g vegan butter, cubed
5 tbsp oat milk, plus 1 tbsp additional for the glaze
For the filling
300g blended dried fruit (I used 100g currants, 50g cranberries, 50g dates, 50g figs and 50g apricots), all finely chopped
2 tbsp demerara sugar, plus 2 tsp additional for the glaze
2 tbsp golden syrup
2 tsp lemon juice
2 tsp floor allspice
In a meals processor, blitz the flour, salt and sugar to combine. Add the butter and pulse till it's unfold all through the combo, however nonetheless in discernible items. Add the oat milk and pulse once more, so the dough begins to come back collectively. At this level, tip it out on to a floured work floor and push it collectively together with your arms. Type right into a tough block, wrap in baking paper and put within the fridge for at the very least an hour, to calm down.
Warmth the oven to 190C (170C fan)/375F/fuel 5 and line a baking sheet (I've a reusable mat). Take the dough from the fridge and, utilizing a few sheets of baking paper, or on a well-floured floor with a rolling pin, roll it out right into a 40cm x 30cm rectangle with one of many brief edges dealing with you. This pastry is brief, and subsequently crumbly, so go gently with the rolling pin, and push the sides collectively if want be.
Subsequent, combine the dried fruit, demerara, golden syrup, lemon juice and allspice in a bowl, then tip out on to the half of the rolled-out dough that’s nearest to you. Use a knife or palette knife to assist elevate the remaining dough up and over the fruit combine in direction of you, so that you’re left with a rectangle of crammed biscuit dough. Roll this gently to return it to a roughly 35cm x 20cm rectangle, then reduce it into 20 8cm x 4cm biscuits.
Elevate the raw biscuits on to the lined tray, brush the tops with just a little oat milk, then sprinkle over just a little extra demerara.
Bake within the sizzling oven for 20 minutes, till golden brown, then take away and depart to chill earlier than consuming.
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