Garibaldis

Ingredients

• 250 g (2 cups)all-purpose flour
• 180 g (3/4 cup)butter — softened
• 150 g (3/4 cup)sugar
• 3eggs
• 2 tspbaking powder
• 1 tspvanilla extract
• 1 cupapricot jam — warmed and strained
• 1 cupwhite nonpareil sprinkles

Method

1. In a large mixing bowl, combine 250 g (2 cups) of all-purpose flour, 150 g (3/4 cup) of sugar, and 2 tsp of baking powder. Add 180 g (3/4 cup) of butter, cut into small cubes, to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. This technique ensures that the butter is evenly distributed, which will help create a tender crumb in the final product.
2. Crack 3 eggs into the mixture and add 1 tsp of vanilla extract. Mix gently with a spatula or your hands until the dough comes together. Be careful not to overwork the dough, as this can make the Garibaldis tough. Once the dough is cohesive, form it into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll out without shrinking.
3. Preheat your oven to 180°C (350°F). After the dough has rested, lightly flour your work surface and roll out the dough to about 1 cm (1/2 inch) thickness. Use a round cookie cutter, approximately 5 cm (2 inches) in diameter, to cut out circles of dough. Place the circles on a baking sheet lined with parchment paper, leaving space between each piece to allow for spreading.
4. Using a small spoon, make a shallow indentation in the center of each dough circle. Fill each indentation with about 1 teaspoon of apricot jam, being careful not to overfill, as the jam will spread during baking. This step adds a sweet, fruity center that complements the buttery dough.
5. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the Garibaldis are golden brown and the centers are set. The aroma should be sweet and buttery, with a hint of vanilla. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
6. While the Garibaldis are still warm, sprinkle them generously with white nonpareil sprinkles. The warmth helps the sprinkles adhere to the surface. Allow them to cool completely on the wire rack, which will help maintain their texture and prevent them from becoming soggy. Once cooled, serve and enjoy the delightful combination of buttery dough and sweet jam.