We made Garibaldi biscuits today. Quick, fresh and delicious. Nothing beats home baking and I added spices and fresh citrus zest to the pastry which is made with olive oil.
You will need:
120g self raising flour
a pinch of salt
25 ml olive oil
the equivalent of 50g sugar in stevia (check the labeling to find out the conversion of 50g of sugar)
2 tablespoons honey or agave
2 tablespoons Apple Vinegar
zest of half a lemon
zest of half an orange
a pinch of cinnamon
half a vanilla pod
1 egg white to brush the surface
Cooking Spray [Fry Light]
In a large bowl sift the flour.
Add all the other ingredients except for the currants.
Use a large metal spoon to stir together. Bring together to form a dough. If dough is too dry add a few drops of water until you get the right binding consistency.
Place in a bowl and cover with cling film and rest in the fridge for a minimum of an hour.
Preheat the oven to 180C
Prepare an oven dish by spraying it with a non stick baking spray.
Place the dough on a lightly floured surface. Roll it out until it is thin, gently don’t allow it to tear.
Sprinkle the currants over half the surface and then fold the other half on top and gently roll the pastry out, tapping it lightly until you can see the currants through the pastry but be careful not to allow the pastry to tear.
Trim the pastry neatly using a sharp knife.
Cut this into fingers approximately 3cm by 6cm.
Place the biscuits on the baking sheet, brush with a little egg white (optional sprinkle a small pinch of sugar on each biscuit, I left it out in mine) and bake on the center shelf of the oven for 15 minutes.
Follow Lea’s Good Food Everyday daily on tv and via facebook