These British treats consist of dried fruit baked between two layers of dough, creating thin cookies that are enhanced with a drizzle of melted white chocolate. Cherry Garibaldi Biscuits pictured with Roly-Poly Jam Cake and Toffee–Chocolate Chip Biscuits.
Serves: 28
Ingredients
- 1 cup sifted self-rising flour
- 1 tablespoon granulated sugar
- 1 tablespoon firmly packed light brown sugar
- ⅛ teaspoon fine sea salt
- 2 tablespoons cold unsalted butter, cubed
- ¼ cup coarsely chopped dried cherries
- 2 tablespoons heavy whipping cream
- 2 tablespoons whole milk
- 1 egg white
- 1 teaspoon cane sugar or granulated sugar
- 2 ounces white chocolate, melted according to package instructions
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, granulated sugar, brown sugar, and salt until blended. Using a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs. Stir in cherries. Add cream and milk, stirring just until combined. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to an 11×8-inch rectangle. With dough positioned horizontally on counter, scatter cherries evenly over left half of dough. Fold right half of dough over cherries to enclose them and to make an 8×5½-inch rectangle. Lightly roll out dough again to an 11×8-inch rectangle. Using a large sharp knife, trim off and discard uneven edges to create a 10×7-inch rectangle. Cut rectangle into approximately 28 (2½×1-inch) rectangles. Place rectangles 2 inches apart on prepared baking sheet.
- Brush tops of biscuits lightly with egg white. Sprinkle with cane sugar or granulated sugar.
- Bake until edges of biscuits are light golden brown, 11 to 12 minutes. Transfer biscuits to a wire cooling rack and let cool completely.
- Place melted white chocolate in a piping bag. Cut off a very small piece of piping bag tip. Drizzle chocolate in thin stripes over biscuits. Let chocolate set completely. Store biscuits in an airtight container with layers separated by wax paper.
