Butter is Butter and Butter is best!!! These Garibaldi are a salute to Butter

These are a bit special still incredibly easy to make but they do have maximum impact on the recipient!!

I personally like to use a rich white continental butter, but yellow butter will be just as good. Let’s face it Butter is Butter is Butter and Butter is best!!!

Garibaldi

230gms plain flour

170gms Butter

110gms Caster sugar

200gms Currants

2 medium eggs

Method

1. Pre heat the oven to gas 4 or 180c / 350f. Grease a 30 x 20cm tray or a deeper cake tin will make the Garibaldi deep more short bread like rather than biscuit. Both equally delicious.
2. Sift the flour into a bowl and rub in the chopped butter until it resembles bread crumbs.
3. Add the sugar and currants and mix until well combined.
4. Beat the eggs and add to the dry mixture.
5. Bring together with your fingers the mixture may be a bit sticky but don’t worry, press this mixture into the prepared tin. Sometimes it helps to wet your fingers with cold water it helps to press the mixture into place.
6. Sprinkle the top with granulate sugar and bake for approximately 30 – 40 minutes until a dark golden brown.
7. Leave in the tin to cool for a few minutes before cutting into equal squares or wedges.