Noshing can wait. First comes the educational bit: the original Garibaldi was an Italian patriot and military leader. There, that’s enough learning for one day. Thinking of military heroes, though, an intriguing thought has just occurred to me. Bearing in mind how popular Montgomery (’Monty’) of Alamein was supposed to have been in World War 2, you’d think there would be some kind of cake or similar comestible named after him. Something like ‘Monty Muffins’ perhaps. But, as far as we are aware, there’s nothing available. There’s a challenge to England’s bakeries then.
Anyhow, we like Garibaldi biccies. We were decorating the living room a couple of years ago and a fly managed to drown itself in one of our tins of brilliant emulsion. Excelling ourselves in wittiness, we declared, “Now we’ve got Garibaldi paint.” This was of course a thinly veiled allusion to the usual joke about Garibaldis being ’squashed fly’ biscuits. It makes us laugh every time.
Anyhow, if you wanna make your own Garibaldi biscuits instead of making that Mr McVitie even richer, here’s how:
Ingredients:
7oz plain flour
1oz cornflour
2oz caster sugar
pinch of salt
2oz butter
1 egg yolk
a little milk
4oz currants
egg white to glaze
Method:
Preheat oven to 400°F/Gas 6 and prepare a baking sheet. Sift the flour and cornflour into a bowl with the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs.
Add the egg yolk and mix to a stiffish dough with sufficient milk. Turn out onto a floured surface and roll out thinly to a long thin rectangle. Trim the edges square and sprinkle one half of the dough evenly with currants.
Fold over the dough and press the edges together. Roll with a floured rolling pin to about ¼ inch thick, cut into convenient squares or rectangles and brush with egg white to glaze. Place on the baking sheet and bake for 15 minutes until golden brown.
Cool on a wire rack.
Eat.
Tidy up your crumbs. (We really shouldn’t have to tell you all this, you know.)
Chris