Garibaldis

Garibaldis, or 'squashed fly biscuits', are a British classic, so feature in my perfect recipes. These are filled with currants and mixed peel that was soaked overnight in orange juice to give it a strong citrus flavour. The sugar sprinkling adds a wonderful crunch and crispness that makes for a fantastic biscuit.

Recipe - Makes 12

• 80g currants
• 40g mixed peel
• Juice 1/2 orange
• 150g self-raising flour
• Pinch salt
• 35g butter, diced
• 50g caster sugar
• 75ml milk
• Egg white, for glazing
• Sugar, for sprinkling

Combine the currants and mixed peel in a small bowl and add the orange juice. Cover with clingfilm and leave to soak overnight.

Stir the flour and salt together and add the butter. Rub in the butter to form breadcrumbs before stirring in the sugar. Gradually add the milk until the mix comes to a soft but not sticky dough. Lightly flour a work surface and turn the dough out onto it, then knead together briefly to smooth.

Roll the dough out between two pieces of clingfilm to a large rectangle 5mm thick. Drain the fruit from the orange juice and spread in an even layer over one half of the dough. Fold the other half over the top to cover and press well to seal. 

Tap the rolling pin over the dough to press out into a thinner rectangle and for the fruit to show through. When it seems to be holding the fruit without it falling out the edges, roll the dough to a rectangle 5mm thick and at least 13cmx21cm. 

Trim the edges using a lightly floured sharp knife to neaten. Slice in half horizontally to divide into two 6.5cm high strips, then cut each of these into 6. This should form 12 equal sized rectangles. Gently transfer each to a lined baking tray spacing well apart. Place in the fridge and chill for 15-20 minutes.

Preheat the oven to 200C. Remove the tray from the fridge and brush the biscuits with egg white. Sprinkle with sugar and bake for 12-14 minutes or until golden brown. Leave the biscuits on the tray to harden for 5 minutes then transfer to a wire rack to cool.