Description
This Garibaldi biscuits recipe offers a delightful twist on the classic with a spiced fig and orange zest filling. These golden, fruit-filled bites are simple to make and perfect for any occasion, providing a fresher, flakier homemade alternative to store-bought treats.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 cup unsalted butter, softened
- 0.33 cup granulated sugar
- 1 large egg yolk
- 0.25 cup whole milk
- 1 tsp alcohol-free vanilla extract
- 1.25 cups dried figs, chopped
- 0.5 cup water or orange juice
- 0.25 cup granulated sugar (for filling)
- 0.5 tsp ground cinnamon (for filling)
- 0.25 tsp ground ginger
- 1 tsp orange zest
- 1 large egg white, mixed with 1 tsp water (for egg wash)
- 2 tbsp powdered sugar (for dusting)
- 0.125 tsp ground cinnamon (for dusting)
Instructions
- Prepare Fig Filling: Combine figs, 0.5 cup water or orange juice, 0.25 cup granulated sugar, 0.5 tsp ground cinnamon, 0.25 tsp ground ginger, and 1 tsp orange zest in a saucepan. Simmer for 10-15 minutes until very soft and thick, mashing slightly, then cool completely to room temperature.
- Make Biscuit Dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream softened butter and 0.33 cup granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the dry ingredients, alternating with milk, until a soft dough forms; do not overmix. Wrap the dough and chill for at least 30 minutes.
- Roll and Fill Dough: Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper. Divide the chilled dough in half. On a lightly floured surface, roll one half into a thin 10×12 inch (25×30 cm) rectangle, about 0.125 inch (2-3 mm) thick, then carefully transfer to a baking sheet. Evenly spread the cooled spiced fig filling over this dough rectangle, leaving a 0.5 inch (1 cm) border. Roll out the second dough half to match the dimensions, and gently place it over the filling, pressing down to seal the edges and encase the filling.
- Shape and Prepare Biscuits: Using a sharp knife, trim the edges of the dough rectangle for clean lines, then cut into strips approximately 1 inch (2.5 cm) wide and 3-4 inches (7.5-10 cm) long, creating individual Garibaldi biscuits. Prick the top of each biscuit several times with a fork to allow steam to escape during baking. Brush the tops of the raw biscuits lightly with the egg wash (1 egg white mixed with 1 tsp water) to encourage a golden shine.
- Bake to Golden Perfection: Bake the biscuits for 12-15 minutes, or until they turn golden brown and crisp, with the fig filling visible as a distinct layer through the top crust. Let the biscuits cool on the baking sheets for 5 minutes; they will firm up slightly as they cool. Then, transfer them carefully to a wire rack to cool completely, ensuring maximum crispness. Dust with powdered sugar mixed with ground cinnamon before serving.
Notes
To boost fiber, substitute up to half of the all-purpose flour with whole wheat flour, and consider reducing sugar as figs provide natural sweetness. Avoid overworking the dough to prevent toughness and ensure butter is softened, not melted. Do not overcrowd baking sheets for even baking.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 biscuit (approx 25 g)
- Calories: 120 calories
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg