Cranberry and Chocolate Garibaldi
110g Self raising flour
pinch of salt
25g unsalted butter
25g golden granulated sugar plus extra for sprinkling
3 tablespoons of milk
60 - 75g of dried cranberries
some egg white
200g 55% cocoa couverture chocolate for dipping (available from the shop or else check your chocolate has no added butter oils or vegetable fats)
Cut up the butter, place the flour salt and sugar and butter in the bowl.
Rub the butter into the flour mixture with the ends of your fingers in a side to side motion until no big lumps remain.
(if you shake the bowl from side to side any large pieces will come to the top)
Add the milk gradually, while stirring, until the dough leaves the sides of the bowl clean.
Lightly flour your work surface and a rolling pin. Roll out the dough into a rectangle about 20 cm by 30 cm.
Place the cranberries on a chopping board and using a large sharp knife with a rocking motion, cut them into smaller pieces, about a quarter of their original size.
Sprinkle the cranberries evenly over half of the dough and fold the other half of the dough over to cover them.(if it sticks to your surface a bit slide a flat knife or slice underneath to detach it. Roll the top of the dough "sandwich" so the two halves stick together and you end up with a rectangle approximately 18 x 28 cm. Cut the dough in half, then quarters, and then each of those pieces into six so you end up with 24 rectangular pieces. It may help to put some flour on your knife first.
Place the biscuits on a baking tray lined with a silicone liner or non stick baking paper, using a flat knife or spatula to lift them.
Brush with a little egg white and sprinkle with sugar.
Preheat the oven to 180 Degrees C and bake for 10 - 12 minutes until lightly brown.
Remove from the oven and cool on a wire rack.
Place the chocolate buttons in a microwaveable bowl. (if you are using a bar of chocolate break it up first) heat on high for 30 seconds, remove and stir even if it looks like nothing has happened. Heat for another 30 seconds, remove and stir again. Then heat in 10 second bursts until the chocolate is starting to melt but there is still about a third of solid chocolate in the bowl. Stir the chocolate for about a minute, squashing any lumps against the side of the bowl until the chocolate looks thick and glossy and the lumps have gone. If necessary heat 5 seconds at a time and stir to melt any remaining lumps.
Dip the cooled biscuits in the chocolate and place to dry on greaseproof paper or non-stick liner. This is important as they will stick to a work surface. You may need to tilt the bowl or even spread the last few with the back of the spoon as the chocolate left in the bowl diminishes.
The biscuits should last a couple of weeks in an airtight container, the trouble is i have not been able to test that as the family keep eating them!!
If you don't wish to make your own you can order some from the shop.