Garibaldi Raisin Biscuits 牛油提子餅乾

These Garibaldi biscuits are original from UK, I didn’t know about it until when I told Mr P that these biscuits are my childhood favourite. He said oh these are called Squashed Fly biscuits! WHATTTTTTTTT?!??!??!?! What a nasty name!

I am so happy that I can make this squashed fly by myself, they are less sweet than the store-bought one, but they are absolutely delicious. Very comforting biscuits for me, with a cup of tea, happy me.

這個傳統的英式餅乾，小時候我超愛吃這個，提子乾經常黏著牙，充滿童年回憶。原來Mr P 小時候也喜歡這個餅乾，但他們叫壓扁蒼蠅餅乾！救命！有沒有更恐佈的名字呀！

這個餅乾超容易做，沒有街買的甜，香脆好味。加杯熱茶，傳統的英式下午茶點！

Mix flour and sugar together in a large bowl, then add in cubbed cold butter. Use your hands to crumble the butter, make it like sand-like texture.

Gradually add in milk, form a dough. You don’t need to knead the dough. *if dough is too dry, add bit more milk

Divide the dough into 2 pieces, roll one dough into around 0.5cm thick rectangle, place it on parchment paper. Then place half amount of the raisins on half of the dough. Fold it together.

Roll the dough again into 0.5cm thick . Cut the dough into small pieces, do not cut through the dough. Brush some beaten egg on top, pop in preheated oven at 180C, bake for about 15-18 minutes. *Pay attention from 12 minutes

將糖和麵粉放入大碗內，拌勻。然後加入切小塊的牛油 (剛從雪櫃拿出)用手擠碎牛油，和麵粉拌勻，成顆粒狀

然後逐少加入牛奶，用手堆成麵糰 (不用搓麵糰，成形便可）*如麵糰太乾，再額外加點牛奶

將麵糰分成一半，將一份麵糰放在烘焙紙上，用擀麵棒擀成0.5cm厚的長方形. 將一半份量的葡萄乾放在一半位置.將沒有葡萄乾的一面麵糰蓋在葡萄乾上

用擀麵棒擀麵糰至0.5cm厚. 用刀將麵糰切成長形，大約切一半深，不要切斷. 在上面塗上蛋液，另外一份麵糰都是同樣做法。放入已預熱180度C焗爐，焗約15-18分鐘 (*約12分鐘時開始小心觀察）讓餅乾待涼後即可享用！

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Garibaldi Biscuits

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Keyword: biscuits, cookies

Servings: 4

Ingredients

• 240 g all-purpose flour
• 80 g sugar
• 60 g butter
• 80 ml milk
• 1 beaten egg, brushing

Instructions

1. Mix flour and sugar together in a large bowl, then add in cubbed cold butter. Use your hands to crumble the butter, make it like sand-like texture.

2. Gradually add in milk, form a dough. You don’t need to knead the dough. *if dough is too dry, add bit more milk

3. Divide the dough into 2 pieces, roll one dough into around 0.5cm thick rectangle, place it on parchment paper. Then place half amount of the raisins on half of the dough. Fold it together.

4. Roll the dough again into 0.5cm thick . Cut the dough into small pieces, do not cut through the dough. Brush some beaten egg on top, pop in preheated oven at 180C, bake for about 15-18 minutes. *Pay attention from 12 minutes

Summary

Recipe Name

Garibaldi Raisin Biscuits

Published On

2020-06-14

Preparation Time

15M

Cook Time

20M

Total Time

35M

Average Rating

2.5 Based on 2 Review(s)