- October 2018
- Makes about 30
- Hands-on time 30 min, oven time 12 min
The history of this teatime treat named after the 19th-century Italian general may be a bit sketchy but these favourites (also known as squashed-fly biscuits – yum!) continue to please. Try Debbie Major’s tried-and-tested classic recipe.
- 3.3g (2g saturated)
- 14.5g (7.5g sugars)
Add the milk to the dry ingredients gradually to achieve a stiff, pliable dough. It shouldn’t be at all sticky to the touch.
Take care when rolling out. You want an even rectangle, which can be cut into 2 even pieces that fit together perfectly – or there’ll be wastage and the biscuits might be too thick.
Don’t overcook the biscuits. Garibaldis are meant to be light golden brown.
Store the cooled biscuits in an airtight container for up to 5 days.
Rate & review