Garibaldi Biscuits… “Squashed Fly Cookies”

I am feeling wiiiiiissttfulllll.   (Weestfool?  Rested.  Covered in flour.  Ahem.)

So I begin a long absence by writing about nostalgia cookies.  Biscuits even.  Little dry pastry rectangles made chewy with squishy squashy fat currant middles.  Garibaldis!  Britishisms!  Victoriana at it’s best and ongoing fuel for my current tea cookie obsession.   This isn’t my first attempt at recreating them, either.  (Yon!   A light over yonder window into Liz-face’s ickle-baby vegan scientist proto-cookhood links!).  I think they were my favourite when I was a kid.  Way up there, somewhere between gingersnaps and box brownies and thin mints™.  And they are full of flies.  So, grossness bonus.

They aren’t really flies.  But you get how it is.  Kids love that spooky shiz.  And *I* love that they’re so improbably easy I made six batches in two days.  One recipe is just enough for an afternoon’s tea time, you see, about the same as a packet from the import store, and can be dabbled together in a large cereal bowl with just your fingers.  And now my freezer is full of foil-wrapped ingots of sleeping buglife in dimpled amber crust-blankets, waiting for surprise guests and steaming tea mugs.  Mwa to the ha-Ha-HA !  I tried making a cranberry version too, which was yummy but a different (non-nostalgic) taste.  Experimentation verily possible.

And on the subject of nostalgia, oh my lawd, I somehow found my old original Livejournal (remember that stuff maybe not?) the other morning and dove into the self-absorbed manic pixie maelstrom of my coming-of-age for a full two hours before I even left my bed.  And I think it was a healthy thing to do?  My horoscope mentioned paying attention to 2007.  What were you up to in 2007, if anyone’s still out there reading this?  Do you have on-line memories/evidences/lifechanges out there like time capsules, and if so – how do you feel about them?  Do you access memory according to the calendar year, or do you find your way with landmarks?  Do you think Facebook is creepy?

EXCUSE TIME!

By way of explaining my absence blog-wise for a full 3/4 year – I let my new macbook splash around in potted plant runoff for a while last summer, and it came down with a keyboard pneumonia, and then it got kidnapped by a repair guy with a mysterious sad moustache, and now it’s at a true compy-hospital probably getting actually repaired (update: it’s terminal pneumonia cry cry ;_;) and in the meantime I’m snatching my boyfusband’s silly Linux machine to tap tap tap out something new, ‘cos I have the time and I evidently cannot stay away from blogging ever, and there are enough photos of recent bakings to rustle up some post-like things.  Shazaam.

Garibaldi Biscuits

recipe from Delia Online

**Make it Yourself Self-Rising Flour:

  • 1 cup (110 grams) soft pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Biscuits

  • 1 cup (110 grams) self-rising flour **
  • pinch of salt
  • 2 tablespoons (25 grams) soft unsalted butter
  • 2 tablespoons (25 grams) golden caster sugar (I used white sugar)
  • 2 tablespoons (30 grams) milk
  • 1/3 cup (50 grams) currants
  • 1 egg white, lightly beaten
  • extra sugar for sprinkling

Preheat oven to 350 F

In a medium sized bowl, rub the flour together with the salt, sugar and butter until it sticks together when you squeeze it.  Add the milk (enough to moisten) and mix just until it comes away from the bowl as a ball of dough.

Roll the dough out into a large rectangle about 1/8″ inch thick, then spread the currants over half the dough and cover them with the remaining dough to make a packet.

Gently squish the currants into place as you roll out the square into another rectangle, again about 1/8″ thick.  Trim the excess if you’d like and cut the cookies into squares or rectangles.*

*I know these cookies to come attached together so that’s how I bake them – scored lightly so they break at the seams – but you could always cut them individually and bake them like that.

Bake for 12-15 minutes, until they are golden brown around the edges and just tan on the tops.  Cool on wire racks and store in a lidded container.  They also freeze well.

YOMM

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4 thoughts on “Garibaldi Biscuits… “Squashed Fly Cookies”

  1. sugarlovespices says:

    Welcome back! These are my kind of cookies, and I remember liking them and eating them, also here, in Italy. I am going to make these Garibaldis, only I always have a difficulty in finding currants… Going to search here, and when I’m back to Canada. P.s. In 2007 my life changed completely. I went to Canada for a two weeks summer holiday and met the guy who would later become my husband, Loreto :-) .

    Like

    • Liz | Bubble Tea For Dinner says:

      That’s amazing! 2007 was an important year then definitely, how romantic! :). Oh, and as for currants – any dried fruit will do, and raisins are perfect anyway. Smallish raisins are essentially close to currants, it will turn out the same (texturally and flavorwise too).

      Liked by 1 person

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