Saw this on a forum:
Crawford's Garabaldi are $2.25/pkg Email: snipped-for-privacy@britishdelights.com
63 Power Road Unit 2 Unit D Westford MA 01886 978-392-0077 10am-6pm EST Mon-Fri Email: snipped-for-privacy@britishdelights.netAlso, a recipe from online but I haven't tried it.
Garibaldi biscuits Makes 8-10
Description/Notes:
It's hard to beat old favourites such as these tatsty bites
Ingredients:
a.. 2 oz. (50g) chopped currants
a.. 2 tbsps. milk
a.. 1 oz. (25g) butter or margarine
a.. 4 oz. (100g) self-raising flour
a.. pinch of salt
a.. 1 oz. (25g) sugar
Cooking Instructions:
1.. Sift all the dry ingredients together into a bowl 2.. Add the milk and the butter or margarine then with a large fork, mix firmly into a smooth dough 3.. Turn onto a well floured board, roll out about an eighth of an inch thick and cut down the center 4.. Spread the chopped currants on half of the dough and cover with the rest 5.. Roll again to press together and cut into triangles 6.. Brush lightly with water and sprinkle with the castor sugar 7.. Place in a pre-heated oven and bake for about 15 minutes at 375F, Gas Mark 5, 190CThis was also found online but I haven't tried it either:
Brambles recipe is below. I used Betty Crocker pie crust mix and brushed the top with egg white when I made it. I think if we played with the crust some and the filling some, we might be able to come close to what we remember. Maybe some kind of empanada crust rolled very thin and brushed with egg white? And I think less of the lemon, maybe none at all, in the raisin mixture.
Brambles recipe from "Cooking Down East"
2 cups pie crust mix; 1 cup raisins; 1 cup sugar; 1 egg; grated rind & juice of 1 lemon; 1/2 tsp. salt; 1 tbsp. cracker crumbsCombine pastry mix w/cold water & divide into two portions. Roll one portion into a large retangular sheet. Place on cookie sheet. Spread with cooled raisin mixture. Roll other pastry. Place on top of raisin mixture. Turn a bit of edge of lower crust up over edge of upper crust, all around. Flute edge. Take a paring knife & gently mark off the top crust into 24 squares. (Don't cut through pastry.) Use a fork to prick to sets of holes in each square. Bake at 450 degrees for 15 to 20 minutes. Remove from oven. Allow to cool a few minutes, then cut the 24 brambles and place on rack to cool. TO COOK RAISIN MIXTURE: Put raisins through food grinder. Mix raisins w/sugar, salt, beaten egg, lemon juice & rind, and cracker crumbs. Cook slowly over a low heat until thickened. Allow to cool.