24 18 APRIL 2024 Food&Drink A general’s tasty legacy Makes 12 Prepare 10-15 minutes Cook 12-14 minutes 100g plain our, plus extra for dusting ¼ tsp baking powder 25g caster sugar, plus 2 tsp extra 25g butter, cold and cubed 1 British Blacktail Free Range Medium Egg 2 tbsp milk 75g currants ¼ unwaxed lemon, nely grated zest 1 Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment. Put the our, baking powder, 25g caster sugar and butter into a bowl. Rub in the butter with your ngertips, as if making pastry. 2 Separate the egg, put the yolk into a small bowl with the milk, then whisk together. Reserve the egg white for glazing. Add the egg yolk mixture to the dry ingredients and stir with a round-bladed knife until a soft dough starts to form. Using your hands, bring it together into a ball. 3 Liberally our a work surface, tip the dough onto it, then roll out into a rectangle around 20x30cm long. Sprinkle the currants and lemon zest over ½ the dough. Fold the uncovered ½ over the top of the currants, then roll out to reform the 20 x 30cm rectangle. Using a sharp knife, trim the edges of the dough, then cut into 12 even-sized ngers. 4 Transfer the biscuits to the prepared baking tray and lightly brush with egg white. Sprinkle with a little extra sugar and bake for 12-14 minutes until a deep golden colour. Remove from the oven and allow to cool completely, then enjoy with a cup of tea. These biscuits will keep for 1-2 weeks in an airtight container. V Per biscuit 46kJ/82kcals/2.5g fat/1.4g saturated fat/13g carbs/6.7g sugars/ 0.5g bre/1.8g protein/0.6g salt Martha’s favourites These classics were named in honour of Italian general Giuseppe Garibaldi after his popular visit to South Shields in the 1850s. Two things about these treats enamour me – they’re made with storecupboard ingredients, so you’re never far away from a homebaked biscuit, and they keep well, so fill a tin to the brim. If currants aren’t to your taste, use your favourite dried fruit – just ensure you cut it up to the size of a currant so it bonds suitably to the biscuit dough. Photographs: Maja Smend, Food styling: Marina Filippelli, Styling: Wei Tang, Art direction: Corrie Heale Garibaldi biscuits
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