Originally posted September 10, 2014

Garibaldi Biscuits

Garibaldi Biscuits by Sarah Xiong

Shortbread cookies kicked up a notch. Use fresh OJ to get a really tangy prominent flavor.


  • 6 tbsp butter, cubed and frozen
  • 4.2 oz ap flour
  • .8 oz whole wheat flour
  • 4 tbsp OJ
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp powdered sugar
  • 1/8 tsp nutmeg
  • 3/4 cup raisins or any dried fruit
  • 2 tbsp brandy or rum
  • water to fill bowl


Put raisins and liquor in bowl. Add just enough water to cover.

Cube butter and place in freezer for at least 10 minutes.

In food processor combine flours, salt, powdered sugar, nutmeg and baking powder. Process to mix. Add butter and process til very fine. Pour into a bowl and toss in OJ one tablespoon at a time til wet enough to form a dough. Press into a ball and wrap into discs. Place in fridge for at 30 minutes minimum, 1 day max.

Scoop out raisins and place on paper towel to remove excess liquid. (You can reserve this liquid for an excellent apple pie crust.)

On floured board roll out dough into a 1/4" rectangle. Add plenty of dough underneath the pastry (you will roll it out very thin). Place raisins on half the dough, concentrating fruit on the edges. Fold the dough over the raisins. Roll dough til is very thin and you can see the raisins through the dough.

Use a pizza cutter to cut the dough. Sprinkle sugar over cookies. Use a bench scraper to put rectangles on parchment lined sheet. Bake 350 for 15-18 minutes or til lightly browned on edges.



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