Big boy Garibaldi Biscuties

1. Mix the flour, sugar and salt
2. Rub the butter into the mixture (in the same way you would for a crumble!) until the mixture resembles breadcrumbs.
3. Make a hole in the middle of your breadcrumb mixture in the bowl.
4. Using a fork, whisk the egg and the syrup together
5. Slowly add the egg mixture into the hole that you created, folding flour in each time you add a bit.
6. Once all the egg mixture is combined, add the raisins.
7. Using your hands, squeeze and press the mixture into a dough.
TIP – I find it easier to break the dough into 3 and then squeeze and press each one.
8. Flour your surface and gently roll the dough out until it is about 1cm thick
9. Cut the shapes you want from the dough and place them onto baking trays lined with baking parchment.
10. Ensure you have 2 inches of space inbetween each biscuit
11. Chill the trays for at least 1 hour (critical!)
12. Heat your oven to 170 degrees c (fan)
13. Using a fork, whisk 1 egg and 1 dessertspoon of water
14. After the 1 hour chilling, brush the egg mixture lightly over the top of the biscuits
15. Cook your biscuit shapes for 11-15 minutes
16. Once out the oven, leave for 5 minutes, place on a cooling tray and then sprinkle with caster sugar.