Description
Master the art of the classic British ‘squashed fly’ biscuit with this technically precise recipe. By laminating a concentrated fruit layer between two sheets of crisp, shortcrust dough, you’ll achieve a professional-grade snap and chew in every bite.
Ingredients
- 125g self-raising flour
- 75g cold unsalted butter, cubed
- 160g dried fruit (such as currants or raisins), finely chopped
- 1 large egg, separated
- 25g granulated sugar, plus extra for sprinkling
- 0.5 tsp salt
- 80ml orange juice
- 15ml cold water
Instructions
- Simmer chopped fruit in orange juice until hydrated, then strain and press dry with paper towels to remove all surface moisture.
- Pulse flour and salt with cold butter in a food processor until the mixture resembles coarse sand, ensuring the fat is evenly distributed.
- Add sugar and the egg yolk whisked with water, pulsing just until a shaggy dough forms without overworking the gluten.
- Divide the dough into two disks and chill in the refrigerator for 20 minutes to allow the starch to hydrate and the dough to relax.
- Roll each disk between parchment paper into 6×8 inch rectangles and brush one with egg white to act as an adhesive.
- Spread the fruit over the brushed rectangle, top with the second sheet, and roll the sandwich out to 10×11 inches to compress the layers.
- Cut into 12 even biscuits, brush the tops with the remaining egg white, and sprinkle with a touch of extra sugar.
- Bake at 350°F (175°C) for 12 to 13 minutes until the edges are firm and the biscuits reach a light golden-brown color.
Notes
Ensure your butter remains chilled throughout the mixing process to maintain a short, crumbly texture; if your kitchen is warm, chill the food processor bowl before use. For the cleanest edges, use a very sharp knife or kitchen shears to cut through the compressed fruit layer after the final rolling phase.
- Prep Time: 50 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: British