Chocolate Garibaldi Biscuits
These Chocolate Garibaldi Biscuits are a delightful mix of currants and chocolate chips nestled between two buttery biscuit layers!
Servings 16 biscuits
Ingredients
Biscuits
- 2 1/2 cups (300g / 10.6 oz) all-purpose flour, scoop & leveled
- 1/3 cup superfine sugar / caster sugar
- 2 tsp baking powder
- 130 g unsalted butter, cubed and chilled
- 6 Tbsp whole milk
- 3/4 cup currants
- 3/4 cups semi-sweet chocolate chips
Topping
- 1 small egg
- 1 Tbsp whole milk
- 2 Tbsp superfine sugar / caster sugar
Instructions
Biscuits
- Preheat Oven: Preheat the oven to 180ºC 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a high-speed food processor, add flour, sugar, and baking powder. Pulse a couple of times to blend together.
- Incorporate Butter: Add chilled, cubed butter. Pulse for 15 seconds until the mixture resembles coarse crumbs.
- Add Milk Gradually: Through the vertical shoot, drizzle the milk a tablespoon at a time then pulse the mixture. Once all six tablespoons of milk have been added, continue pulsing until it begins to form a rough dough.
- Form the Dough: Turn the dough onto a lightly floured surface. Gently knead and press into a rough, thick rectangle.
- Prepare for Rolling: Sprinkle flour under the dough and on the rolling pin to prevent sticking.
- Roll Out Dough: Roll the dough into a large rectangle, about 4mm thick, measuring approximately 40cm by 30cm (15 inches by 11 inches).
- Add Currants and Chocolate: Evenly spread currants and chocolate chips over one half of the dough, then fold the other half over, matching edges carefully.
- Second Rolling: Flour the surface again. Roll the dough out once more to about 35cm by 25cm (13 inches by 9 inches) and 4mm thick.
- Prick Dough: Take a fork and lightly prick the dough all over, the fork shouldn’t go completely through the dough, just prick the surface.
- Trim: Using a long, sharp knife, trim the edges to form a neat rectangle.
- Cut in Half: Using the sharp knife, slice the dough down the middle lengthwise.
- Slice into Biscuits: Cut the dough into long biscuits measuring about 10cm by 4cm (4 inches by 1.5 inches).
- Arrange on Tray: Transfer the biscuits to the lined baking tray, leaving a small gap between each to allow for spreading.
Topping
- Prepare Egg Wash: In a small bowl, whisk together the egg and the milk.
- Apply Egg Wash: Brush each biscuit with a light layer of the egg wash, then sprinkle with caster sugar.
- Bake: Bake for 10 minutes, rotate the tray, and continue baking for another 10-12 minutes until the biscuits are lightly golden all over.
- Cool: Remove the biscuits from the oven and let it cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Storing: Ensure the biscuits are completely cooled before storing. Keep them in an airtight container at room temperature where they will stay fresh for up to one week.
Freezing: For longer storage, wrap each biscuit individually in plastic wrap, then place them in a freezer bag. Press out as much air as possible before sealing the bag. The biscuits can be frozen for up to three months.
Thaw: When ready to enjoy, remove the biscuits from the freezer, unwrap, and allow them to thaw at room temperature for about 1-2 hours.