Easter Garibaldi Biscuits


110g/ 4oz caster sugar

110g/ 4oz butter

1 egg – separated

225g/ 8oz plain flour sieved

¼ tsp mixed spice

55g/ 2oz currants

30g/ 1oz candied peel

3 tbsp milk



  1. Preheat oven to 160c. Line a baking tray with greaseproof paper.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in egg yolk until well combined.
  4. Fold in flour. Stir in currants, mixed spice and candied peel. Stir in enough milk to make a stiff dough.
  5. Roll out the dough on a floured surface and cut out biscuits with a fluted 8cm cutter.
  6. Place on baking sheet and bake for 10 mins
  7. Removed from the oven, brush with the reserved egg white and sprinkle with sugar and return to the oven for 5-10 minutes or until pale golden-brown
  8. Remove biscuits from the tray and set aside to cool on a wire rack.