|Plain flour||12 Ounce (350 Gram)|
|Icing sugar||4 Ounce (100 Gram)|
|Butter/Margarine||6 Ounce (175 Gram)|
|Egg||1 (Plus 1 Egg Yolk To Glaze)|
|Egg yolk||1 (For Glaze)|
|Currants||3 Ounce (75 Gram)|
Lightly grease two baking trays.
Sift the flour and icing sugar into a bowl and make a well in the centre.
Cut the butter or margarine into small pieces and place in the well in the dry ingredients, together with the egg.
Using your fingertips, gradually work the ingredients together to form a fairly soft dough.
Divide the dough in two, then roll each half into a rectangle measuring 36 x 30cm/14 x 12 in.
Spread the currants evenly over the surface of one sheet of dough, then, using a rolling pin to help you, carefully lay the second sheet of dough over the first.
Re roll to measure 38 x 38 cm/15 x 15 in and cut into biscuits measuring 4 x 6cm/1 1/2x 2 1/2 in.
Using a palette knife, carefully transfer the biscuits to the prepared baking trays.
Prick evenly with a fork, then chill for 30 minutes, or longer if you have time.
Beat the egg yolk with a tablespoon of water and use to glaze the biscuits.
Bake the Garibaldis in a moderately hot oven (200 C, 400 F, gas 6) for 10-12 minutes, or until golden brown.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Variation Chocolate Garibaldis: break 225 g/8 oz milk chocolate into pieces and place the pieces in a bowl over a saucepan of hot water.
Heat gently, stirring occasionally, until the chocolate has melted.
Coat the cooled biscuits with the melted chocolate.