Garibaldi biscuits are often known as squashed fly biscuits, but Ravneet’s version take this to the next level! Featuring a dried fruit filling in a crumbly spiced biscuit dough, and decorated to look like deliciously yummy squashed flies, you’ll be buzzing to give these a taste.
Makes:
6 x biscuits
Difficulty:
Easy
Hands-On Time:
38 mins
Baking Time:
22 mins
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- Ingredients
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Method
Step 1
Preheat oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
For the fruit filling, add the currants, dried sour cherries and orange juice to a small saucepan and bring to the boil. Continue to gently boil for 2-3 minutes before draining through a sieve, reserving the juice for later.
Step 3
Add the orange zest to the drained fruit mix and spread the fruit out on to a shallow tray lined with kitchen roll. Chill in the fridge until needed.
Step 4
For the biscuit dough, add the flour, salt and sugar to a bowl and mix to combine. Add in the cubed butter and with your fingertips rub the flour into the butter until it resembles breadcrumbs.
Step 5
Add in the yolk and the water, then knead together to form a smooth dough.
Step 6
Tip out onto a heavily floured surface and roll to a rough rectangle shape, approximately 5mm thick.
Step 7
Brush half the dough with a little of the reserved orange juice, then scatter the chilled fruit over the brushed half of the dough.
Step 8
Fold the remaining biscuit dough over the top of the fruit, then roll again to squash the filling into the dough.
Step 9
Cut out 6 fly shapes using the cutter and place on a lined baking tray.
Step 10
Brush the top of each biscuit with some more of the reserved orange juice and chill in the freezer for 5 minutes.
Step 11
Bake for 22 minutes or until just beginning to turn golden brown around the edges.
Step 12
Once baked, leave the biscuits to cool for a few minutes then transfer to a wire rack to chill completely.
Step 13
For the royal icing, whisk the egg whites with enough icing sugar to make a stiff but pipeable consistency. You may not need all the icing sugar.
Step 14
Remove 4 tbsp white royal icing and transfer to a small bowl. Add enough red colouring to make a deep red colour, then transfer to a piping bag and set aside. This is for the fly’s eyes.
Step 15
Remove 5 tbsp of white royal icing and colour black using the black food colouring. Transfer to a piping bag and set aside. This is for the fly's outline.
Step 16
Colour the remaining white royal icing a pale purple colour using the purple food colouring. Transfer to a piping bag and set aside.
Step 17
Using the black coloured royal icing, pipe the outline of a fly onto each biscuit using the fly picture as a guide.
Step 18
Using the red royal icing, fill in the eyes.
Step 19
Using the purple royal icing, fill in the rest of the body.
Step 20
Finally, add details to the wing and body using the remaining black royal icing, again using the image to help you.
