{"id":5020,"date":"2022-02-16T13:35:39","date_gmt":"2022-02-16T13:35:39","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=5020"},"modified":"2022-02-16T13:35:39","modified_gmt":"2022-02-16T13:35:39","slug":"garibaldi","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=5020","title":{"rendered":"Garibaldi"},"content":{"rendered":"<p>These are really rather nice, bit of a pain to chip up the currants gingerly, but worthwhile. The dough is almost a pastry and I think treating it like one with regards to cooling it in the fridge before forming the final shape would be useful for neatness. Variations are quite possible&#8230; Lemony biscuit perhaps, or cinnamon currant filling, I can imagine&#8230;<\/p>\n<p>A very fine afternoon biscuit.<\/p>\n<p>From British Baking, pg. 39<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These are really rather nice, bit of a pain to chip up the currants gingerly, but worthwhile. The dough is almost a pastry and I think treating it like one with regards to cooling it in the fridge before forming the final shape would be useful for neatness. Variations are quite possible&#8230; Lemony biscuit perhaps,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[16,322,80],"class_list":["post-5020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-biscuits","tag-currants","tag-peyton-byrne"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5020"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5020\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5010"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}