GARIBALDI BISCUITS Recipe



{KIP’S GARIBALDI BISCUITS} What’s in a name ….. While my uncles birth certificate reads ‘Nicholas Alliston’, very few people know this, and even fewer call him anything but Kip. A nickname he was given by my grandfather – a true gourmand, who had a weakness for Kippers (a smoked fish of either salmon or herring)

As the story goes, my grandfather was at home in bed with the flu. Impatient as he was when it came to food, he couldn’t wait for his breakfast, so he shouted downstairs ‘where’s my Kipper?’ At which point my uncle jumped out from behind the door and shouted ‘here I am!’ – and the name has stuck ever since. As a child he couldn’t pronounce nor spell ‘Kipper’, and so, as children do, he changed it to Kippa, which turned into Kip – but the route is there as is his love for food and cooking.

When visiting his house in the country your nose is invigorated by delicious smells that come wafting from the kitchen…. pork pie, roasted balsamic tomatoes, soufflé, homemade bread…. However, I have generally been a passive observer, an eager taster but rarely his sou-chef in such creations. That was until this summer when I was indoctrinated into the ‘Alliston Garibaldi kitchen of fame’.

The following is the recipe my uncle taught me, one that he had perfected over time, in a quest to keep up with my Aunts love of biscuits and cups of tea. They originate from England and are named after the Italian general Giuseppe Garibaldi (1807-1882), who enjoyed eating these biscuits when he visited the UK. The small personal touch I added, was to use only currents (no raisins) and to reduce the quantity from 400g to 300g.

RECIPE -

  • 200g plain white flour
  • 200g icing sugar
  • 140g unsalted butter
  • 3 egg whites
  • 300g currents
  • egg wash for biscuits = 1 egg yolk + 1 whole egg
  1. Preheat the oven to 180°C (350°F).
  2. First separate the eggs : 1 bowl with 3 egg whites and a 2nd bowl for the egg wash = 1 egg yolk + 1 whole egg whisked together – set the bowls aside.
  3. Now in a large mixing bowl, sift the flour and the icing sugar and mix well. Next melt the butter, then combine with the sugar/flour mixture until what looks like little breadcrumbs.
  4. Next add the 3 egg whites (no need to beat them in advance) and mix until you have a very smooth batter. Finally fold in the currents. This is a very wet dough that must now be chilled for at least 1 hour.
  5. Place half the dough on a large piece of baking paper. Flour the surface of the dough and the rolling pin well, and roll out until approximately 0.5cm thick. Place on a baking sheet.
  6. Using a pastry brush, cover the entire surface of the dough with a thick lager of egg wash.
  7. Cook for 20-22 minutes.
  8. Remove from the oven and using a large sharp knife immediately cut into rectangles. Leave the cookies to harden for 5 minutes before transferring to a cooling rack.

NOTE: as the dough is VERY wet, please do not reduce the chilling time or it will be difficult to roll out.



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