With snow now settling for the past couple of days, my studio is off limits as it is too cold.
Yesterday instead was spent cutting wood, and getting our wood stock sorted for the following week, which is forecast to continue below freezing and snow every day. I had so hoped that Spring was here but once again March is a fickle month, and we feel now as though we are back in the depths of winter. All the outside water butts and the well pump are frozen again, and a couple of centimetres of snow seems to be falling every 12 hours or so, and the highest temperature we have seen for a few days is -4C.
I really felt the need for a bit of a pick me up today, something sweet to sweeten the bitter blow of winter revisited. So I thought I would try a new recipe for Garibaldi biscuits, something not available in the shops here - or at least nowhere I have seen anyway.
115g plain white flour
55g caster sugar
1 egg beaten
Pre heat the oven to 180C, and prepare a shallow baking tray either with baking parchment or butter.
I made mine in the food processor because I'm lazy.
My poor food whizzer is now held together with a bit of duct tape, as the plastic safety catch on the bowl broke off, so I wedged it into the slot and taped it into place and it works just fine, but my lovely other half was horrified and has now taken away the whizzer and intends to make a permanent override on the safety switch with a screw - should I be horrified now?
Blend together flour and butter, add the sugar and raisins (I made a second batch with some dried cranberries instead of raisins and it is really yummy).
Add 3/4 of the beaten egg to form a very soft pliable dough. Roll it out gently on a well floured board with a well floured rolling pin, the dough is very moist and liable to stick so don't over work it. Once flat, press into the baking tray, and brush over the rest of the beaten egg to glaze, then bake for 20 minutes.
Take out of the tray and put on a rack to cool, sprinkle over a little bit of sugar to finish them off.
My kitchen smells delicious now, so off to boil the kettle for a coffee and a (large) helping of biscuit.