So, we used to call these squashed fly biscuits at school, others might know them as dead fly biscuits ; sound delicious don't they? But they are probably my favourite biscuit, properly known as Garibaldi biscuits. They are a flat, not too sweet, current filled slice, moreish, perhaps too much so for my own good. And the currents go all chewy, especially the ones that poke out the side . . . lovely!
There is something about dried fruit in things that just doesn't always seem right to me. A lot of things, like rice pudding and bread and butter pudding, seem to have raisins or their like added just for the sake of it - a gratuitous fruity embellishment - the ruin of something that was so much better plain.
Squashed fly biscuits are supposed to have currents, it is their reason for being, like a flat Eccles cake.
But then again I am not a mixer, if you know what I mean. I like to eat things separately from my plate, no squashing a bit of this and a bit of that onto my fork. If that was the intention of the meal then it would have been presented that way in the first place. Some might call me strange, I can live with that.
Bought squashed fly biscuits come in sheets of several biscuits that you are supposed to break in to separate items before eating . . . I tried to do this, and marked them out accordingly, but they kept merging into one as they cooked, oh well, there will be another time!
Squashed fly biscuits
makes a dozen
35g butter, melted and cooled
45g icing sugar
1 egg white, lightly beaten with a fork
a small pinch of salt
Sieve the flour and icing sugar and salt into a bowl, mix in the butter, then the egg white and finally the currents. Wrap in plastic and rest in the fridge for at least an hour. Roll out to a rectangle 5mm thick and then mark into 12 pieces. move the biscuits apart slightly then rest in the fridge for 30 minutes while the oven preheats to 180°c. Bake for 10 minutes or until golden, but not too dark. Cool and eat, one by one of course!