Garibaldi Biscuits How to Recipe Demo at Home / Filmed on iPhone 12 Pro Max

In this this I show you how to bake like a professional at home how to make #garibaldibiscuits
How to Make Garibaldi Biscuits
Ingredients
70g soft salted butter
283g Mixed currants and sultanas
Flour to dust
Pinch salt
70g caster sugar
Egg lightly beaten 50/50 water
2 sheets of rough puff pastry about 28cm x 39cm about 3mm thick
#howtomake #iphone12promax
Method
Heat the oven to 160°C fan - 170
Filling mix all the butter, sugar, currants and sultanas together and clear
Layout out 1 of the sheets of pastry for the base, dock with a fork well
Sprinkle one of the rectangles evenly with the mixture and lay the second rectangle on top. Sprinkle the work surface with a little more flour, then evenly roll out the completed baldi into a large rectangle tray and about 28cm x 39cm.
Trim the edges neatly, then cut the rectangle lengthways in half and then across into fingers about 20 slices. Dock all over with a fork, and then brush with the egg 50/50 water
Rest the tray of Baldi for a round 20 mins so the pastry can recover
Put the tray in the oven and bake for 10 and turn round and 10 minutes until lightly golden brown. Remove from the oven and leave to cool on the trays.
Option covering with caster sugar
For more Recipes under my photos on My Bakery facebook / tradbakery
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For more Recipes under my photos on My Bakery facebook / tradbakery
Sourdough and yeast breads recipes • World of Sourdough Bre...
Home baker recipes • Home Bakers Recipe Videos
Home baker flapjack recipes • Home Bakers Best Oat F...
Home baker pies, pasty etc • Home baker Recipes Pas...

[@crazybaker1]

Guys it’s time for old school recipe like me 😀😀👍👍

[@eurekalass]

These are the best garibaldi I’ve seen!! And the straightest cutting ever! 😂 Fantastic👍

[@crazybaker1]

Thank you 😊 years of cutting free hand 👍

[@sharinwilliamson4597]

Thank you do much for video...I haven't had these for years and never homemade...can't wait to try making them myself

[@crazybaker1]

Funny thing I was thinking about doing this for some time because it's the same family recipe as Eccles cakes, I just love the old school of leaning laters Steve 😀

[@marklbreen]

Can't wait to try these, thank you.

[@crazybaker1]

Very easy and tasty, just as well I was selling them in my shop, as I could ate the lot 😀

[@virginiasblendorio5731]

Your shirt cracked me up!

[@crazybaker1]

My favourite 😍

[@Deanriley]

Favorite childhood biscuit.

[@crazybaker1]

It's mine as well, that's one reason I did the recipe 😋 have ago It's very easy 😀 laters Steve

[@icingtons5943]

Shelf life please😊

[@crazybaker1]

6 months in a tin at home or packed for retailers 6 - 12 months

[@havingalook2]

I grew up on these but they were simply called dead fly biscuits - I never heard the term Garibaldi until I was an adult - way into my adult years and someone mentioned Garibaldi and I had zero idea. Then when shown I exclaimed oh dead fly cookies or biscuits.

[@crazybaker1]

It's funny that people always call Eccles cakes the same 😀

[@ssmith2608]

Do you have any recommendations for air tight containers? I have lots of plastic clip lid containers but none of them are air tight and my baking goes stale after a couple days. Any advice would be appreciated. 😊

[@crazybaker1]

This product is best in a paper bag

[@dirkdendirk7583]

Hi baker ! Looks very fun to make ! Another great recipe ! Would it be a good idea to sugar them before they go into the oven ? Thx baker !

[@crazybaker1]

Funny thing is I have not made them for some time and don’t remember if I should have put sugar on the top or not, taste great 👍

[@stolly57]

Hi there, great vid and I shall be having a go at these. I only stumbled onto your channel a week or so ago when I was looking for a Lardy Cake recipe, haven't done that yet but am going to pretty soon. The reason I am commenting is one, to thank you for the recipes but two, to ask a question. I am from London, and the bakeries there use a fake "cream" in some of their products, in particular a mille-feuille. I now live in the north of England and haven't seen this product used. Do you use it, I presume as it is the same in all the bakeries I have found it in that it is a bought in item, and if so what is the products name. Sorry that this comment is so long, but hopefully you can enlighten me. Anyway, whether or not you can help, keep up the good work !

[@crazybaker1]

Hi thank you for your reply, I don't use that cream, Bakery all around the country use different types of cream, it's like here in Gloucestershire we all do it different to up North and London, I have been using the same cream for my baking for 35 years, currently I am going to be adding more different ingredients to my Ebay store, I was thinking about cream it's just the shipping costs laters Steve 😀

[@haripertarmstrong2597]

Biscotti garibaldi? Amo l'umorismo inglese

[@jaybird3225]

Your not doing my diet any good at all 🤭

[@crazybaker1]

😀😃 I will have a look for a diet cake recipe laters 😀

[@jaybird3225]

I wish 🥳