Sour Cherry and White Chocolate Garibaldi

We’ve given the classic currant biscuit a festive twist with sour cherries and sweet white chocolate.

Hands-on time 30min, plus chilling, cooling and setting. Cooking time about 20min. Makes 24 125g (4oz) unsalted butter, chilled and chopped 275g (10oz) self-raising flour, plus extra to dust 75g (3oz) caster sugar, plus 1tbsp to decorate 4tbsp milk 175g (6oz) dried sour cherries, roughly chopped 1 medium egg, beaten 200g (7oz) white chocolate, chopped 1 In a large bowl, rub butter into flour using fingertips, until mixture looks like breadcrumbs. Stir through sugar and milk and bring together with your hands to form a dough. Tip on to a lightly floured work surface and briefly knead until dough is smooth. Wrap in clingfilm; chill for 15min to firm a little.

2 Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with baking parchment. Lightly flour

a work surface and roll out dough to make 2 rectangles about 23 x 30.5cm (9 x 12in). Sprinkle cherries over one rectangle, then lay other rectangle on top. Re-roll to 25.5 x 28cm (10 x 11in). Trim edges to neaten, then cut lengthways into thirds. Cut widthways into eighths (you should have 24 equal rectangles). Transfer to prepared sheets, brush with egg and sprinkle over the 1tbsp sugar. Bake for 12min or until lightly golden. Cool on baking sheets.

3 When biscuits have cooled, melt chocolate in a heatproof bowl set over a pan of barely simmering water. Half-dip each biscuit lengthways in the chocolate and return to the baking sheets to set before serving.

PER BISCUIT 168cals, 2g protein, 7g fat (4g saturates), 23g carbs (13g total sugars), 1g fibre TO STORE Store in an airtight container at room temperature for up to 5 days.