Fig and orange garibaldi petticoat tails recipe | delicious. magazine
Try making Debbie Major's classic garibaldi biscuits first, then give this fig and orange version a go for an aromatic twist.
Ingredients
- 110g chilled unsalted butter, cut into small pieces, plus extra to grease
- 215g dried figs, stalks removed
- Finely grated zest 1 small orange
- ½ tsp ground mixed spice
- 280g self-raising flour
- Good pinch salt
- 75g caster sugar
- 6 tbsp whole milk
- 1 large free-range egg white, lightly beaten
- 1 tbsp granulated sugar
- 1 tsp icing sugar for dusting (optional)
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