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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Brush tops of biscuits lightly with egg white. Sprinkle with cane sugar or granulated sugar.
  5. Bake until edges of biscuits are light golden brown, 11 to 12 minutes. Transfer biscuits to a wire cooling rack and let cool completely.
  6. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cherry-garibaldi-biscuits/