I decided to give the old ‘squashed-fly biscuit’ a makeover with some fresh new flavours. Chewy apricots and vanillary custard combine to bring sunshine to an old favourite!
Apricot & Custard Garibaldis
- 150g self-raising flour, sifted
- pinch of salt
- 40g unsalted butter, cubed
- 40g caster sugar
- 85ml milk
- 100g partially-rehydrated dried apricots, finely chopped
- 15g custard powder
- 10g icing sugar
- one egg white, beaten
- caster sugar, to sprinkle
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line two baking trays with non-stick baking paper.
Place the flour in a mixing bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar then mix in 75ml milk to form a stiff dough (be sure not to overwork otherwise the biscuits will be tough). In a small bowl, carefully mix the custard powder, icing sugar and remaining milk to a paste (be sure to stir slowly otherwise it’ll go stiff).
Roll the dough between two sheets of non-stick baking paper until it is 25x40cm, with one of the longer sides closest to you. Spread the apricots over the right-hand half and drizzle with the custard paste. Fold the left-hand half over the apricot and custard filling then re-roll the ‘sandwich’ to 25x40cm.
Cut the ‘sandwich’ in three lengthways and into eight widthways, to form twenty-four biscuits. Transfer to the prepared trays, spacing evenly, then prick with a fork and brush carefully with the beaten egg white. Sprinkle with a little caster sugar before baking for 12-15 minutes, until golden. Leave to cool on the trays for a minute before transferring to a wire rack to cool completely. Store in an airtight container.