Vegan Garibaldi Biscuits
Garibaldi biscuits are a British staple, you’ll find them in biscuit tins up and down the country. Why not make them suitable for a plant based diet so everyone can enjoy them!
Servings: 12 biscuits
Calories: 8.33kcal
Ingredients
- 100 g self-raising flour
- pinch salt
- 25 g vegan butter chilled
- 25 g caster sugar
- 2 - 3 tablespoons soy milk
- 75 g currants roughly chopped
- 1 tsp granulated sugar
Instructions
- Pre-heat the oven to 180 C / 356 F / gas 4.
- Line a baking tray with baking paper and place to one side.
- Put the flour, salt and butter into a large bowl and, using your finger-tips, rub the flour and butter together until it resembles fine breadcrumbs.
- Add the sugar followed by just enough milk to mix to a firm dough – it should not be sticky.
- Wrap the dough in clingfilm and rest for 30 minutes in the fridge.
- Tip the dough ball out on to a lightly floured surface and roll it out to a rectangle 5mm thick.
- Sprinkle the chopped currants over half the surface and then fold the other half on top roll everything again so you end up with a rectangle roughly 18 by 28 cm trimming off any excess or uneven edges.
- Cut this into fingers roughly 3cm by 7cm.
- Place the biscuits on the baking sheet, prick with a fork in two rows, then brush with a little milk and sprinkle with granulated sugar.
- Bake near the centre of the oven for 12–15 minutes, then place on a cooling rack to cool completely.
Nutrition
Calories: 8.33kcal | Carbohydrates: 2.08g | Sugar: 2.08g