|Garibaldi on Caprera c1860|
My version is based on the recipe from British Baking by Peyton and Byrne. Instead of currants, I of course used chocolate, but not just any old chocolate: fairtrade hazelnut chocolate. I usually use fairtrade chocolate as a matter of course, but I thought I'd mention it as it is Fairtrade Fortnight at the moment - I'm sure Garibaldi would have approved. I used my usual mix of half wholemeal and half white, but threw in a tbsp of mesquite powder which I thought would emulate the malty notes that shop bought biscuits often have.
This is how I made:
Chocolate Garibaldi Biscuits
- Chopped 100g bar of Fairtrade hazelnut chocolate so as to get it as small as I could.
- Weighed out 280g flour (half wholemeal, half white including 1 tbsp mesquite powder) and put into food processor.
- Added 1 scant teaspoon of baking powder and a pinch of pink Himalayan rock salt.
- Cubed 110g unsalted butter and threw that in.
- Added 75g cardamom (caster) sugar.
- Whizzed in the processor until the mixture resembled breadcrumbs.
- Added about 8 tbsp of milk (recipe stated 1 or 2) bit by bit until the mixture started to clump.
- Bought into a ball with my hands and shaped into a cube.
- Floured worktop and rolled out to about 5mm thickness.
- Trimmed the edges to make a square, then cut in half.
- Sprinkled most of the chocolate over one half (leave a little for the trimmings).
- Topped with the other half and squished the edges together to seal.
- Rolled out to about 3mm, then cut into rectangles of varying sizes.
- Pricked each one a few times with a fork and placed on a lined baking tray.
- Brushed with egg white and baked for 15 minutes at 180C until golden.
NB - I did go to the shops and I did find Garibaldi biscuits and I had to buy a packet too. I was annoyed to find that palm oil was used rather than butter, but other than that the ingredients weren't too bad with currants at 39% being the top one. They weren't too sweet either and although mine tasted far superior (though I say it myself), they are still not a bad little biscuit.
We Should Cocoa, hosted by Lucy of The KitchenMaid. Good old Garibaldi!