According to The Telegraph, Garibaldi Biscuits were invented in 1861 by John Carr of Carr’s biscuits fame. Gaufrettes are thin waffle cookies with an origin in France.
- 1/4 cup currants
- 1 pinch salt
- 2 tbs unsalted butter
- 1/2 cup self rising flour
- 1/8 cup sugar
- 2 or 3 tbs cold milk
Preheat oven to 400 °F. Grease a cookie sheet.
Chop currants. Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until the mixture resembles small crumbs. Stir in the sugar.
Add milk to give a stiff dough. Place dough onto a floured surface, and pat lightly into shape. Roll out evenly to about 1/8 inch thick. Try to keep the dough a regular, rectangular shape. Cut in half.
Sprinkle one half of the dough evenly with chopped fruit, then and cover with the other piece of dough. Lightly flour surface again, and roll the mixture again until 1/8 inches thick.
Trim the edges and cut into squares, then place on cookie sheet. Bake about 15 minutes.
- 2 egg whites
- 3/4 cup confectioners’ sugar (powdered sugar)
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- 4 tablespoons salted butter, melted and cooled
Preheat a gaufrette or pizzelle iron over medium heat.
Beat the egg whites until they are stiff. Gently fold in the remaining ingredients, one at a time, until the mixture forms a batter.
Place a small spoonful onto the preheated iron and bake over the medium-heat burner for approximately 30 seconds on each side.
The gaufrettes are done when they turn a very light golden brown color. Allow them to cool completely on a wire rack. If you prefer, gently shape the still-warm cookies into cone shapes to be filled with ice cream later.