David Atherton's recipe for barberry, fennel and hazelnut garibaldis

This update of the classic biscuit marries its lovely, crumbly texture and fruity chew with lingering aniseed sweetness and satisfying crunch

The garibaldi biscuit was first made in Bermondsey, south London, by Peek Freans, a tea company. It was similar to traditional biscuits at the time – dry, square and ideal for sustenance on long journeys. Maybe this is why I find them perfect for both a long bike ride and to complement a good cup of tea. It is a simple biscuit with a lovely crumbly texture and fruity chew. Traditionally, the garibaldi biscuit features currants, but adding barberries gives a tangy edge, while fennel seeds bring a lingering aniseed sweetness and toasted hazelnuts offer a satisfying crunch.

Makes 14

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Source: theguardian
David Atherton's recipe for barberry, fennel and hazelnut garibaldis