Garibaldi Biscuit Canapé Recipe - Great British Chefs
This incredible recipe from Alyn Williams combines the unlikely flavours of venison, peach, and homemade garibaldi biscuits for a deliciously unusual canapé.
Ingredients
- 50g of icing sugar
- 50g of flour
- 50g of egg white, lightly beaten
- 50g of unsalted butter
- 100g of currants
- 10g of caraway seeds, toasted
- 4 blood peaches, rock peaches, or yellow peaches (in order of preference)
- 50g of dried venison loin, or venison jerky
- marigold flowers
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