Gluten Free Garibaldi Biscuits

In a bowl place the flour, sugar and salt, using your fingertips rub in the butter until you get a breadcrumb type consistency.

To bring the mix to a dough add the milk a little at a time, add a tablespoon at a time as you don't want the dough becoming to wet.

Bring the dough together with your hands into a ball, it should all stick together but not be wet. Wrap in cling film and place in a fridge for 20 mins to firm up.

Roll the biscuit dough out to about 3-4mm thick between two pieces of clingfilm or greaseproof, you want to try and keep it at a rough rectangle shape.

Once you have the thickness, scatter the currants over half of the rectangle, fold the other side over the top of the currants and re-roll until about 4mm thick.

Cut the dough into smaller rectangle biscuits, we made about 18. Lay these on a baking tray, brush the tops with egg white and bake for 12-15 mins until golden brown in an oven preheated to gas mark 4/180c.

Once cooked leave on the baking tray for about 5 mins to firm them transfer to a cooling rack