Garibaldi biscuit

Garibaldi biscuit

The Garibaldi biscuit is a type of biscuit popular in the United Kingdom and other parts of the world. It consists of a layer of currants sandwiched between two thin, oblong layers of biscuit dough. The biscuit is named after Giuseppe Garibaldi, an Italian general and leader of the Risorgimento movement that led to the unification of Italy.

History

The Garibaldi biscuit was first created in 1861 by the biscuit company Peek Freans, which was based in Bermondsey, London. The biscuit was named in honor of Giuseppe Garibaldi, who visited England in 1854. The unique combination of currants and biscuit dough quickly became popular, and the biscuit has remained a favorite ever since.

Ingredients

The traditional ingredients for Garibaldi biscuits include:

• Flour
• Butter
• Sugar
• Currants
• Milk
• Baking powder

Preparation

To prepare Garibaldi biscuits, the dough is rolled out thinly and a layer of currants is spread over half of the dough. The other half of the dough is then folded over the currants, and the edges are pressed together to seal in the fruit. The dough is then cut into oblong shapes and baked until golden brown.

Cultural Significance

Garibaldi biscuits are often enjoyed with a cup of tea and are a staple in many British households. They are also known as "squashed fly biscuits" due to the appearance of the currants within the biscuit.

Variations

While the traditional Garibaldi biscuit features currants, there are several variations that include different types of dried fruits such as raisins, sultanas, or apricots. Some modern versions may also include a light dusting of sugar on top for added sweetness.

See also

• Biscuit
• Digestive biscuit
• Shortbread
• Tea (meal)