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Digital Subscriptions > delicious. Magazine > October 2018 > GARIBALDI BISCUITS

GARIBALDI BISCUITS

The history of this teatime treat named after the 19th-century Italian general may be a bit sketchy but these favourites (also known as squashed-fly biscuits – yum!) continue to please. Here, Debbie Major re-creates the classic recipe, then gives it an aromatic, autumnal twist

The recipe hall of fame

PHOTOGRAPHS: MIKE ENGLISH. FOOD STYLING: JEN BEDLOE. STYLING: VICTORIA ELDRIDGE

How to jazz up garibaldi biscuits

• Add whichever dried fruit you fancy – chop into small pieces before scattering over the dough. Adding freeze-dried raspberries or strawberries to the currants also works well.

• Mix the dried fruit with orange or lemon zest and ground spices (such as mixed spice, ground ginger, cinnamon or nutmeg) before scattering them over the dough.

• Add a little vanilla bean paste to the biscuit dough mixture with the milk.

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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