Prue Leith's garibaldis

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150g currants, roughly chopped
50g dried cranberries, roughly chopped
150ml orange juice
125g self-raising flour
pinch salt
75g unsalted butter, cubed and chilled
25g caster sugar
1 large egg, separated

Instructions
  • Heat oven to 160C fan
  • Place currants and cranberries in a pan w OJ and bring to boil, simmer 5 mins,, drain. 
  • Blot w kitchen towel
  • Sift flour and salt, add butter, rub together to breadcrumbs, 
  • Mix in caster sugar until combined
  • Add egg yolk and 1 tbsp water, mix w knife until forms dough. Knead, flatten, wrap and chill 20mins
  • Cut in half and roll out both halves into 20x15cm rectangle (3mm thick)
  • Brush w beaten egg white, scatter on fruit, lay slices on top of each other
  • Roll out to 25x20cm, trim, cut in half then each half into 6 equal biscs (9cm x 3.5cm) to make 12 total. Prick w fork, brush w remaining egg white
  • Place on baking tray evenly spaced, bake 12-15 mins, leave to cool on tray 5 mins then wire rack 

--
Pippa Gawley
Tel/What's App: +44 7980 921030

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