Hi, this recipe is from the Guardian's 'Feast' magazine. issue no.207 page 11 by Meera Sodha, or find online here.
I made these biscuits for my Dad for Father's Day this year and they were a big hit. He said that they tasted just like shop-brought garibaldi biscuits, although the texture of the pastry was more crumbly than the soft pastry you get at the shops. This is likely to be because I cooked mine for slightly too long.
Also, they weren't Vegan for me. None of us at home are vegan, and so we didn't have the vegan ingredients and it seemed a bit silly to buy a full packet of vegan butter and milk when we could just use the dairy versions we already had. However, I am sure it would be fine either way. Additionally, I halved the recipe, so we only got 10 biscuits as I didn't think he would want 20.
When rolling the pastry, make sure not to roll it too thin and to continually pick it up, if it isn't too crumbly, to make sure it doesn't stick to the work surface. If you put flour on your surface, this helps to prevent sticking too.
Lastly, when it says to put the ingredients into a food processor, it doesn't mean a hand blender, it means the bigger blenders you get (I used one similar to this), as the smaller hand blender would just mince up your pastry!
Enjoy,
Hazel :)
***
Dietary Info:
-Vegan
-Vegetarian
-Dairy Free
-No Nuts
-Contains Gluten
{Use a gluten-free plain flour, doesn't have to be a 'strong bread flour' if you can't find it, or blend / grind some gluten-free oats to a flour and use as 'oat flour' in place of the plain flour. You could also add some ground almonds / almond flour into the pastry with the oats too.}
-Dessert
-Snack
Prep: 15 min
Rest: 1 hr+ {I rested mine in the fridge for about 5hours.}
Cook: 50 min
Makes: 20 {I halved the recipe for 10 smaller biscuits.}
Ingredients:
For the biscuit dough:
-220g strong white bread flour, plus extra for dusting
-1/4 tsp fine sea salt
-50g caster sugar
-75g vegan butter, cubed {Mine weren't vegan, so I used Clover margarine.}
-5 tbsp oat milk, plus 1 tbsp extra for the glaze {I used Whole Cow's milk.}
For the filling:
-300g mixed dried fruit (I used 100g currants, 50g cranberries, 50g dates, 50g figs and 50g apricots), all finely chopped {I used a Tesco's mixed fruit bag, it had raisins, sultanas, candied peel and currants in it.}
-2 tbsp demerara sugar, plus 2 tsp extra for the glaze {I used caster sugar again, like in the pastry.}
-2 tbsp golden syrup
-2 tsp lemon juice
-2 tsp ground allspice {I used half ginger, half cinnamon.}
Method:
1: In a food processor, blitz the flour, salt and sugar to mix. Add the butter and pulse until it is spread throughout the mix, but still in discernible pieces. Add the oat milk and pulse again, so the dough starts to come together. {Don't pulse for too long otherwise it will become sticky.} At this point, tip it out on to a floured work surface and push it together with your hands. {Try not to knead it too much as you want the pastry to be short and crumbly.} Form into a rough block, wrap in baking paper and put in the fridge for at least an hour, {Mine rested for 5 hours.} to relax.
2: Heat the oven to 190℃ / 170℃ fan / 375℉ / gas 5 and line a baking sheet (I have a reusable mat). Take the dough from the fridge and, using a couple of sheets of baking paper, {You can use the one you wrapped it in and the one the tray's lined with, if you like.} or on a well-floured surface {I rolled it out on a work surface.} with a rolling pin, roll it out into a 40cm x 30cm rectangle {Because I was making half the recipe, this rectangle was about 20 x 15 for me.} with one of the short edges facing you. This pastry is short, and therefore crumbly, so go gently with the rolling pin, and push the edges together if need be.
3: Next, mix the dried fruit, demerara, golden syrup, lemon juice and allspice in a bowl, then tip out on to the half of the rolled-out dough that’s nearest to you. Use a knife or palette knife to help lift the remaining dough up {You can also use a floured rolling pin to pick up pastry.} and over the fruit mix towards you, so you’re left with a rectangle of filled biscuit dough. Roll this gently to return it to a roughly 35cm x 20cm rectangle, {Be careful not to press too hard, if it doesn't want to return to a larger rectangle, don't force it too. You don't want the pastry to break or the fruit to press through the pastry.} then cut it into 20 8cm x 4cm biscuits. {Or however many, or whatever size you desire. The smaller they are the faster they will cook. Mine were about 4 x 6cm.}
4: Lift the uncooked biscuits on to the lined tray, brush the tops with a little oat milk, then sprinkle over a little more demerara.
5: Bake in the hot oven for 20 minutes, {As mine were smaller, they only took 13 mins.} until golden brown, then remove {If the tops are still a bit soft when taken out, don't worry as they will harden upon cooling.} and leave to cool before eating.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/4pw1gC2
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