Garibaldi biscuits

Garibaldi biscuit is an English biscuit which has its origins in Stoke-on-Trent some 150 years ago.

My cousin Margaret loves Garibaldi biscuits and would buy these in bucketloads whenever she visits London.  

I have made some Garibaldi biscuits and I wonder what she would think of them when she arrives from Germany tomorrow.  Dr Marie says it tastes better than the ones we buy from the shops - much softer in texture.  LOL

Ingredients

4 ozs [113 grams] McDougalls 00 plain flour
1 tsp baking powder
1 oz [28 grams] caster sugar or superfine sugar
1 oz [28 grams] room temperature unsalted butter
a pinch of salt 
3 oz or more of finely chopped dried fruits of your choice - eg. sultanas or raisins or currants
a few spoons of milk

1. Mix the baking powder into the flour and rub the butter into the flour
2. Mix in the sugar and salt
3. Add about 4 - 5 dessert spoons of milk [or more] until a dough is formed.
4. Allow the dough to stand - I cling film the dough and let it stand for about an hour after I have kneaded it into a ball.
5. Roll out the dough into a rectangular shape [8 by 12 inches] and scatter the dried fruits on only half of the dough.  Fold the rolled and filled dough in half - which now measures 8 by 6 inch - and then roll out the dough again to 8 by 12 inch.
6. Cut the rolled and filled dough into 20 pieces and bake in a preheated oven [200 C] for around 13 minutes, depending on your oven.  Before you bake the biscuits, it is a good idea to use a fork to prick the biscuits like the way one would make shortbread biscuits. 
7. Remove the biscuits, allow them to cool on a cooling rack and then store them in an airtight tin.