Fig and orange garibaldi petticoat tails
- October 2018
- Makes about 24 biscuits
- Hands-on time 30 min, oven time 15 min
- 4.3g (2.5g saturated)
- 22.7g (13.9g sugars)
- 110g chilled unsalted butter, cut into small pieces, plus extra to grease
- 215g dried figs, stalks removed
- Finely grated zest 1 small orange
- ½ tsp ground mixed spice
- 280g self-raising flour
- Good pinch salt
- 75g caster sugar
- 6 tbsp whole milk
- 1 large free-range egg white, lightly beaten
- 1 tbsp granulated sugar
- 1 tsp icing sugar for dusting (optional)
- Heat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 sturdy non-stick baking trays with butter. Roughly chop the figs into small pieces, then mix in a bowl with the orange zest and half the mixed spice.
- Sift the flour, remaining mixed spice and salt into the bowl of a food processor or mixing bowl, add the butter and pulse or work together with your fingertips until the mixture looks like fine breadcrumbs. In a mixing bowl, stir in the caster sugar, then mix in the milk a little at a time until it comes together to form a firm, pliable dough. Knead briefly until smooth.
- Divide the biscuit dough into 4 even pieces and roll out each one into a 15cm disc. Scatter an even layer of the chopped fig mixture over 2 of the discs, cover with the other 2 discs, then roll out again to form 2 x 25cm discs about 4mm thick. Use the base of a 25cm cake tin as a guide, if you like.
- Prick the discs all over with a fork, then brush with the egg white and sprinkle with a little granulated sugar. Mark each one into 12 even wedges using the edge of a ruler. Crimp the edge of each disc using the tines of the fork, then cut along the marked lines to create petticoat tails.
- Lay the biscuits side-by-side, spaced slightly apart, on the prepared baking trays and bake for 15 minutes until lightly golden. Remove from the oven and leave to cool on the trays. Dust lightly with icing sugar if you want to, then serve.
Store the cooled biscuits in an airtight container for 3-5 days.
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