WThe hat you might not know about the food book is that we write our Christmas recipes as the summer sun sets, long before we hear the rustle of tinsel. As such, you’ve got some insight into what your store cupboard might look like after Christmas, and if it looks like yours, you’ll currently have an assortment of dates, currants, and other dried foods left over. Enter the legendary Garibaldi biscuit: at 160 years old, not only are they still one of the best biscuits ever made, thanks to the wonderful contrast between raisins and crunchy and crunchy baked goods, but they’re also a wonderful biscuit topping. The odds and ends of dried fruits.
Christmas leftovers mixed Garibaldis fruits
Don’t worry about using this delicate blend of dried fruit; Use the same amount of whatever you have on hand.
to equip 15 minutes
comfort 1 hour +
cook 50 minutes
To prepare the biscuit dough
220g strong white bread flour, plus more dust
¼ teaspoon fine sea salt
50gm fine sugar
75 g vegan buttercubed
5 tablespoons of oat milk, plus 1 extra tablespoon for glaze
300 gr Mixed dried fruits (I used 100g currants, 50g cranberries, 50g dates, 50g figs and 50g apricots), all finely chopped
2 tablespoons demerara sugar, plus an additional 2 teaspoons for glaze
2 tablespoons golden syrup
2 teaspoons lemon juice
2 teaspoons ground spices
In a food processor, mix flour, salt and sugar to blend. Add the butter and mix until it is spread throughout the mixture, but is still in noticeable pieces. Add the oat milk and beat again until the dough becomes thick. At this point, turn it over on a floured work surface and push it up with your hands. Shape into a rough tin, wrap in baking paper and refrigerate for at least an hour, to chill.
Preheat oven to 190°C (170°C fan) / 375°F / Gas 5 and line a baking tray (I have a reusable mat). We take the dough from the refrigerator and, using two sheets of baking paper, or on a floured surface with a rolling pin, roll it into a rectangle 40 cm x 30 cm so that one of the short edges is facing you. This dough is short and crumbly, so use a rolling pin gently and push the edges together if necessary.
Next, mix dried fruit, demerara, golden syrup, lemon juice and spices in a bowl, and put half of the rolled dough closest to you. Use a knife or palette knife to help lift the remaining dough up and over the fruit mixture toward you, so that you are left with a rectangle of filled cookie dough. Gently roll them back into a approximately 35cm x 20cm rectangle, then cut into 20 8cm x 4cm biscuits.
Transfer the uncooked biscuits to the lined tray, brush the surface with a little oat milk, then sprinkle with a little demerara.
Bake in the hot oven for 20 minutes, until golden brown, then remove from heat and allow to cool before eating.