Yields: About 12-15
First, a crisp, biscuity crunch, then the soft currants rolled inside hit your tastebuds next, & combined they leave a sweet aftertaste that makes you immediately grab for another one! British enjoy Garibaldi biscuits daily with afternoon tea and often they are eaten by dunking the biscuit into your cup of tea. The Italian distinguished general named Garibaldi is unknown to many, but in Britain, his name will live on forever because his popularity in England earned a now-famous biscuit to be named after him & his successes. These British treats are traditionally made with eggs, butter & dairy milk & I am so happy to share with you a vegan version that is just as delicious. I challenge even the best to say these are not authentic. These are a must to make. The challenge is not in making them, that is easy, it is to not eat the whole batch at once! Enjoy.
Add the apple cider vinegar to the soy milk and set it aside.
To a bowl add the flour, sugar, baking powder, & salt, & whisk to blend.
Add the cold butter & yogurt & mix with your hands until it is flaky or chunky.
Add the soy milk & vanilla extract & mix with your hands to bring into a ball. (If the dough is too dry, then add another tablespoon of milk and if it is too wet or sticky add a little flour).
Cover bowl & put in the fridge for 30 minutes.
After 30 minutes take the dough out of the fridge. Preheat oven to 375 F.
Cut a long piece of parchment paper double the size of your baking sheet & dust with flour & place the dough on the parchment paper.
Flatten the dough into a rectangle if possible before you roll it out but it is not a must to keep it perfectly rectangular.
Dust the top of the dough with a little flour & roll dough with no parchment paper on the top of it, turn over the dough periodically to make sure it is lightly coated with flour so it can roll out.
Try to roll it into a rectangle shape as much as possible. Roll it to 1/4” or about 6mm.
Sprinkle the black currants on half of the dough. Use all of them!
Using the parchment paper, fold & lift up the half of the dough that has no currants & fold over on top of the dough with the currants. It is now double thickness and you have parchment paper on top and bottom.
Roll out again until you get the final dough to be 1/4” thick or 6mm.
Lift the top part of the parchment paper off the dough & cut it off so you just have the rolled-out dough on the bottom payment paper.
Slide the final dough rolled out onto a baking sheet.
Brush on the glaze.
Bake at 375 F for 15-20 minutes.
Check after 10 minutes as everyone's oven is different.