Easter garibaldi biscuits

Now if I think of a Garibaldi biscuit  it is the one named after Giuseppe Garibaldi,  who was the general who fort to unify Italy. And it is not my most favored biscuit, nor anyone else as far as I know.  However, the Easter biscuits are different, originated in the West Country of Britain and given as gifts on Easter Sunday.  More like a fruit short bread so a lot better than a Garibaldi Biscuit.

You will need

110g/4oz caster sugar
110g/4oz butter
1 egg
225g/8oz plain flour, sieved
good pinch mixed spice
55g/2oz currants
30g/1oz candied peel
3 tbsp milk

Start by creaming your butter and sugar together in a bowl until light and fluffy, use the butter at room temperature so make it so much easier. Then sperate your egg  and beat the egg yolk in  until mixed in.

Now sift the flour and fold into the mix, along with the mixed spice, currants and candied peel. Add  a  little milk to form a  nice workable dough.

Flour a surface and then roll the dough out and cut out the biscuits shapes with a cutter. Pop them onto a lined baking tray. Now preheat you oven to 160c of 325f .

Place the biscuits in the oven and bake for about 10 minutes then remove them and take the egg white and brush this over the biscuits, then , sprinkle with sugar. Now get tem back in the oven and finish baking for another 5 to 10 minutes until pale golden-brown.

Remove the biscuits from the tray and set aside to cool on a wire rack.  The egg whit and sugar give them a lovely texture to the top.