Squashed Fly Biscuits

Don’t worry dipterists, these delicious biscuits don’t actually have flies inside them! Also known as Garibaldi biscuits, the ‘flies’ are actually currants. Why not have a go at making them?

You will need:

  • Baking tray – lightly greased or with baking paper
  • Mixing bowl
  • Rolling pin
  • Wooden spoon
  • Teaspoon
  • Knife
  • Plate
  • A work surface sprinkled with flour
  • A wire rack to cool the biscuits
  • Oven pre-heated to 200oC (180oC if it’s a fan oven) / Gas mark 6
  • Oven gloves
  • A grown-up assistant

Ingredients:

  • 225g plain flour, plus a little extra for dusting
  • 100g currants
  • 75g lightly salted butter
  • 50g caster sugar
  • 5 tablespoons of milk
  • 1/2 teaspoon of ground cinnamon, mixed with 3 tablespoons of sugar
  • 3 drops of vanilla extract
  • Beaten egg or milk to glaze

How to make the biscuits:

1 Wash your hands. Make sure your assistant washes theirs too.

2 In the mixing bowl, rub the butter into the flour using your fingertips. Keep going until the mixture looks like breadcrumbs.

3 Add the sugar and milk.

4 Mix the ingredients together in a bowl until it forms a smooth dough.

4 Cover the bowl with a plate and put in the fridge for 30 minutes to cool.

5 While you are waiting, lightly grease the baking tray, or lay some baking paper on it, and lightly sprinkle flour on your work surface.

6 Pre-heat the oven to 200oC (180oC if it’s a fan oven) / Gas mark 6

7 Using the rolling pin, roll out the dough on the floured work surface until it is spread out into a 30cm square.

8 Cut the square of dough in half with a knife.

9 Scatter one half with the cinnamon & sugar mix and the currants. Save some of the cinnamon/sugar mix for the topping.

10 Put the other half on top, making a sandwich with the currants in the middle.

11 Roll the dough again until it’s about 5mm thick. You should see the currants showing through.

12 Carefully lift the dough onto the prepared baking tray. Ask your assistant to help you.

13 Trim the edges and use the knife to score the dough into 8cm x 4cm rectangles. Be careful not to cut right through.

14 Brush with egg or milk, then scatter the remaining cinnamon/sugar mix on top.

15 Bake in the oven for 15-20 minutes. Ask your assistant to help, taking them out when they are golden.

16 Cool the biscuits on the wire rack and then break them into individual biscuits.

If you want to make the biscuits vegan, replace the butter with vegan block and the dairy milk with plant milk. Brush the biscuits with plant milk instead of egg wash.

We hope you enjoy eating and sharing your biscuits! If you liked this recipe, why not have a go at making our iced beetle biscuits?

This is the last post from Crunchy on the Outside because the HOPE for the future project has come to an end. We have really enjoyed sharing the amazing world of insects with you. The blog will stay online for the time being and you can check out all that’s happening at the Museum on our Main Website.

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