Description
These iconic British biscuits are reinvented with a citrus-soaked fruit explosion packed between two layers of thin, flaky dough. Every bite delivers a satisfying crunch and a burst of sweet, tangy flavor that takes the classic squashed fly treat to a whole new level.
Ingredients
- 1 cup dried fruit mix (currants, raisins, and chopped dried cherries)
- 1/2 cup orange juice (for soaking)
- 1 1/2 cups self-raising flour
- 1 pinch salt
- 1/4 cup cold unsalted butter, cubed
- 2 tablespoons granulated sugar
- 1 large egg (separated)
- 1 tablespoon cold water
Instructions
- Finely chop the dried fruit and simmer with orange juice in a small pan, then remove from heat to soak until plump; strain and pat dry with paper towels.
- Pulse the flour, salt, and cold butter in a food processor until the mixture resembles coarse crumbs.
- Add the sugar and pulse to combine, then add the egg yolk and water, pulsing until the dough just begins to clump together.
- Briefly knead the dough on a floured surface, divide into two disks, and chill in the refrigerator for 20 minutes.
- Preheat your oven to 350°F (175°C) and ensure the soaked fruit is pressed very dry.
- Roll each chilled dough disk into a 6×8 inch rectangle.
- Brush one rectangle with egg white, spread the fruit in an even layer, and top with the second rectangle.
- Roll the layered dough until it reaches a 10×11 inch rectangle, pressing the fruit into the dough.
- Cut the rectangle into 12 individual biscuits, brush the tops with the remaining egg white, and bake for 12 to 13 minutes until golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make sure to press the soaked fruit between several layers of paper towels to remove as much moisture as possible, as excess liquid will prevent the biscuits from getting crisp. If you do not have a food processor, you can rub the cold butter into the flour using your fingertips until it reaches a sandy consistency.
- Prep Time: 35 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: British