Easter Garibaldi Biscuits

Cream butter and sugar, mix with flour, spices, and fruit to create a stiff dough, then bake until golden-brown.

Baking Vegetarian Tea Time Biscuits Easter

Estimated Nutrition

Calories

124.3

kcal / serving

2485.5 kcal total

Carbs

18.1g

per serving

361.5 g total

Fat

per serving

100.8 g total

Protein

1.7g

per serving

34.2 g total

Cook Time

minutes

Serves

biscuits

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

Plus extra for dusting

Dairy

110

Butter

Softened at room temperature

piece

Egg

Free-range, separated

tbsp

Milk

Fruits

Currants

Candied Peel

GrainsCereals

225

Plain Flour

Sieved

NutsSeeds

pinch

Mixed Spice

Good pinch

Method

Preheat the oven to 160°C and line a baking tray with greaseproof paper.

Cream the butter and sugar in a bowl until light and fluffy.

Beat in the egg yolk until well combined.

Fold in the flour, then stir in the mixed spice, currants, and candied peel.

Add enough milk to form a stiff dough.

Roll the dough on a floured surface and cut with a fluted cutter.

Place on the baking sheet and bake for 10 minutes.

Brush with reserved egg white, sprinkle with sugar, and bake for another 5-10 minutes.

Cool the biscuits on a wire rack.