Garibaldi Biscuits

Named after the 19th-century Italian general, these biscuits are now a British institution. Crumbly shortbread like texture stuffed with currants and topped with sugar, they're everything you want when it comes to tea-time.

I'm pleased to report that these biscuits are substantial enough to withstand a good dunking. They also make lovely gifts for friends and family. If you don't have currants, you could use any dried fruit just make sure you chop everything really finely.

Garibaldi Biscuits

Makes approx. 30

110g chilled unsalted butter, cut into small pieces
200g currants 

280g self-raising flour, plus extra to dust 

Pinch salt 

75g caster sugar, plus 1 tbsp extra

6 tbsp whole milk 

1 large free-range egg white, lightly beaten 

Heat the oven to 180°C/160°C fan/gas 4. Line two baking trays with baking paper. 

Sift the flour and salt into the bowl of a food processor or a mixing bowl. Add the butter pieces and pulse. Alternatively, work the butter, flour and salt together with your fingertips in a large bowl until the mixture looks like fine breadcrumbs. 

Stir in the caster sugar, then mix in the milk a few drops at a time until it comes together to form a firm dough. If the dough is quite warm, chill for 20 minutes. Knead the biscuit dough briefly on a lightly floured surface until smooth and pliable, then roll out to a large even rectangle 4mm thick. 

Cut the dough in half to form 2 rectangles. Sprinkle one of the rectangles evenly with the currants and lay the second rectangle on top. Sprinkle the work surface with a little more flour, then evenly roll out the layered dough into a large rectangle 4mm thick and about 24cm x 30cm. 

Use a biscuit cutter to cut out as many biscuits as you can. You can bring the scraps together and keep re-rolling and cutting until you have no dough left. Prick the biscuits all over with a fork, then brush with the egg white and sprinkle with granulated sugar. 

Using a palette knife or fish slice, carefully lift the biscuits onto the prepared baking trays, spacing them out evenly. Put the trays in the oven and bake for 12 minutes until lightly golden brown. Remove from the oven and leave to cool on the trays.