GARIBALDI BISCUITS

Margarine, melted 200 g

Icing sugar 200 g
Plain flour 200 g
Egg whites 200 ml
Currants 200 g
Method

1. Mix together the margarine, icing sugar and flour using a wooden spoon until the
mixture is smooth.
2. Slowly add the egg whites, stirring until they are completely incorporated.
3. Fold in the chopped currants.
4. Bring together into a ball, wrap in cling film and chill for about 45 minutes.
5. Roll out the dough on a lightly floured surface to 5mm thick.
6. Cut into neat triangles with a sharp knife.
7. Place on a baking tray lined with parchment paper.
8. Rest in the fridge for ½ hour.
9. Pre heat the oven to 180c.
10. Bake the biscuits for 10 minutes until golden brown.
11. Cool on a wire rack.
12. Store in an air tight tin.