Garabaldi Biscuits

We used to call these “fly cookies” as children because of the tiny bits of dried currant scattered throughout. In the past few years, they seemed to have disappeared from U.S. grocery stores so my cravings sparked me to create my own version.  The “biscuits” are English in origin and are perfect with a steaming cup of tea.  They have a glossy crust and are slightly chewier than an average shortbread.  Their mild sweetness is complemented by the earthy tang of the currants.

  • 1 cup flour
  • 1/4 cup sugar
  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 cup dried currants
  • 1 egg
  1. Preheat oven to 350.
  2. In a food processor combine flour, sugar, butter and salt.  Slowly drizzle in the beaten egg until a ball forms.
  3. Knead in currants by hand.
  4. Press into a greased 9 x 12 inch pan.
  5. Brush with the remaining egg.
  6. Bake 20 minutes or until golden brown. While still warm, cut into squares and break apart when cooled. 

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Filed under Recipes, Sweets

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