Biscuit baking is all the rage right now and what better than to try something really unique like this Marzibaldi biscuit from mum and home cook, Natalie Wyatt. Inspired by the classic Garibaldi, but given a bit of a twist with the addition of marzipan in between the layers of biscuit dough.
- 200g plain flour
- 30g cornflour
- 60g caster sugar
- 60g butter
- 1 egg yolk
- 120-150ml milk.
- 80g currants
- 160g marzipan.
- 1 egg white to glaze
Pre-heat oven to 200°C/400°F/Gas Mark 6
Grease a baking sheet.
Sift the flour and the cornflour into a bowl with the sugar and the salt.
Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the yolk and mix to a stiff dough with sufficient milk.
Turn out onto a floured surface and roll out thinly into a long, thin rectangle approximately measuring 35cmx25cm
Take the marzipan and roll out to half the size of the biscuit dough, then place this onto one half of the dough. Sprinkle the currants onto the marzipaned area.
Fold the dough over to sandwich the marzipan and currants between two layers of biscuit dough.
Roll with a floured rolling pin to about 3mm thick.
Using a sharp knife score lines into (but not all the way through) the biscuit dough, to the desired shape and size. You will end up with 3 rows of 6 approximately. Divide in to 3 rows without cutting into the rest.
Place on a baking sheet and bake for 15 minutes until golden, transfer them onto a flat surface carefully with a large spatula. Leave to cool before cutting and serving.
Top tip for making Marzibaldi biscuits
These can be made in small squares and frozen, you can pop one in your child’s lunch box in the morning and it will be perfect to eat by lunch time as a treat.