Meera Sodha’s vegan recipe for mixed fruit garibaldis | Vegan food and drink
| Latest News Headlines | Local News
WWhat you might not know about food writers is that we write our Christmas recipes at sunset in the summer, long before the first rustling of garlands is heard. As such, I got a glimpse of what your store cabinet might look like after Christmas, and if it looks like mine, you will currently be left with an assortment of dates, currants, and other dried delicacies. Enter the legendary garibaldi cookie: at 160 years old, not only is it still one of the most beautiful cookies ever created, thanks to the delicious contrast between soft raisins and crispy, brittle dough, but it is also a wonderful vacuum cleaner for your odds and ends of dried fruit.
Leftover Christmas Mixed Fruit Garibaldis
Don’t worry about using that exact combination of dried fruit; use the same amount of whatever you have on hand.
Preperation 15 minutes
Rest 1h +
to cook 50 minutes
For the cookie dough
220 g strong white bread flour, plus extra for dusting
teaspoon of fine sea salt
50g caster sugar
75g vegan butter, cubed
5 tablespoons of oat milk, plus an additional 1 tbsp for frosting
300 grams mixed dried fruits (I used 100g of currants, 50g of cranberries, 50g of dates, 50g of figs and 50g of apricots), all finely chopped
2 tablespoons of demerara sugar, plus 2 additional teaspoons for frosting
2 tablespoons of gold syrup
2 teaspoons of lemon juice
2 teaspoons of ground allspice
In a food processor, combine the flour, salt and sugar to combine. Add the butter and mix until it is distributed throughout the mixture, but still in discernible chunks. Add the oat milk and pulse again so that the dough begins to form. At this point, tilt it onto a floured work surface and push it with your hands. Form a coarse block, wrap in baking paper and refrigerate for at least an hour, to relax.
Heat oven to 190C (170C fan) / 375F / gas 5 and line a baking sheet (I have a reusable mat). Take the dough out of the refrigerator and, using a few sheets of baking paper, or on a well floured surface with a rolling pin, roll it out into a 40 cm x 30 cm rectangle with one of the short edges facing to you. This dough is short, so crumbly, so take it easy with the rolling pin, and fold the edges if necessary.
Next, combine the dried fruit, demerara, golden syrup, lemon juice, and allspice in a bowl, then pour over the half of the rolled dough closest to you. Use a knife or palette knife to help lift the remaining dough and over the fruit mixture toward you, so that you are left with a rectangle of filled cookie dough. Gently roll it back into a rectangle of about 35 cm x 20 cm, then cut it into 20 cookies of 8 cm x 4 cm.
Place the uncooked cookies on the lined baking sheet, brush the tops with a little oat milk, then sprinkle with a little more demerara.
Bake in a hot oven for 20 minutes, until golden brown, then remove and let cool before tasting.
Today Headlines News Today Meera Sodha’s vegan recipe for mixed fruit garibaldis | Vegan food and drink