Garibaldi biscuits made with olive oil (lactose free)

Home made garibaldi biscuits, no butter and no processed sugar

Home made garibaldi biscuits, no butter and no processed sugar
As seen on TV

We made Garibaldi biscuits today. Quick, fresh and delicious. Nothing beats home baking and I added spices and fresh citrus zest to the pastry/

garibaldi-biscuits-2

Garibaldi biscuits with olive oil and stevia instead of sugar and butter

 

You will need:

120g self raising flour
a pinch of salt
25 ml olive oil
the equivalent of 50g sugar in stevia (check the labeling to find out the conversion of 50g of sugar)
2 tablespoons honey
2 tablespoons fresh lemon juice
1 egg
zest of half a lemon
zest of half an orange
a pinch of cinnamon
half a vanilla pod
70g currants

1 egg white to brush the surface

In a large bowl sift the flour. Add all the other ingredients except for the currants. Use a large metal spoon to stir together. Bring together to form a dough. If dough is too dry add a few drops of water until you get the right binding consistency.

Place in a bowl and cover with cling film and rest in the fridge for a minimum of an hour.

Preheat the oven to 180C

Prepare an oven dish by spraying it with a non stick baking spray

Place the dough on a lightly floured surface. Roll it out until it is thin, gently don’t allow it to tear.

Sprinkle the currants over half the surface and then fold the other half on top and gently roll the pastry out, tapping it lightly until you can see the currants through the pastry but be careful not to allow the pastry to tear.

Trim the pastry neatly using a sharp knife.

Cut this into fingers approximately 3cm by 6cm.

Place the biscuits on the baking sheet, brush with a little egg white (optional sprinkle a small pinch of sugar on each biscuit, I left it out in mine) and bake on the center shelf of the oven for 15 minutes.

Flour, dried fruit by St Georges Brand spices and vanilla by Schwartz, kitchenware: Tescoma

Bougainvillea, bantam and babies Photography: Benny Scerri

Bougainvillea, bantam and babies
Photography: Benny Scerri

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14 thoughts on “Garibaldi biscuits made with olive oil (lactose free)

  1. I have just tried them with coconut oil instead of olive oil and they taste amazing! It took me awhile to get the dough together because it kept getting sticky but with patience, the result it really good. I love them! Thanks!

    Like

From the heart of the Mediterranean.... Thank you !

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