On the occasion of organizing content – that is, when I do small tours de force to prepare photographic content for instagram, blogs and more – Paola, my wonderful little sister-in-law, came to my rescue. She arrived directly from Turin, she put on an apron and began to churn out one delight after another with surprising speed. The theme for my Christmas on Instagram this year is “Christmas Tea time” therefore recipes, sweet and savory, perfect for tea time; which, as you know, if you’ve been reading me for a while, it can also be read in a brunch / special dinner key. In fact, there are so many delicious preparations perfect for dinner time that a Midnight tea is always an excellent idea to consider.
But what are Garibaldi biscuits?
When Paola told me “partner! There is some perfect dough left to make Garibaldi “(we are both called” partner “because ours is a company born to ruin the life of the Nippotorinese. Nice, right?). I looked at it a bit dazed because I had never heard of Garibaldi’s. And the thing is really strange because I am generally quite prepared on food. Nothing! Never heard. I do some research on the web and discover that they are cookies of English origin dedicated to the very Italian Garibaldi; character apparently very much appreciated. Some even call them cemeteries of flies because the raisins, very often placed in the pastry create that effect, actually, a bit of an “insect” when you look quickly. They are basically two layers of shortcrust pastry that contain the raisins and sometimes even a jam. They are also very popular in America and it is not that difficult to find them in the rest of the world. In short, I didn’t know it but we have some very famous biscuits in front of us!
It seems that a certain Mister Carr, a biscuit maker, invented them, dedicating them to Garibaldi himself. He marketed them, enjoying great success, so much so that it initially spread abroad, in England in this case, and then in Italy and the rest of the world. Perfect for the period they contain raisins and jam and they taste of those ancient cookies. Those full of history, tradition and goodness. How they actually are.
300 grams of flour
50 grams of butter
100 grams of margarine
(if you don’t want to use margarine use 150 of butter)
120 grams of sugar
1 teaspoon of baking powder
1 pinch of salt
zest of one lemon
75 grams of raisins
80 grams of apricot jam
Sift the flour, sugar, a pinch of salt and baking powder. Stir in the cold diced butter and knead well until the mixture is quite grainy. Now add the egg and mix. Divide the dough in two and wrap in cling film. Let it rest in the fridge for about 30 minutes. Soften the raisins in warm water. Roll out the first block in a rectangular shape and a thickness of about 3mm. Spread the jam on top, distribute the raisins and overlap the other dough. Brush with the beaten egg yolk and cut into rectangles. Bake at 200 ° for about 15 minutes
(The recipe is taken from an old issue of Sale & Pepe; because, as always, La Socia and I like to quote the source)