First of all, prepare the dough: work the butter, sugar, salt and sifted flour and yeast until you get a crumbly mixture, then add the milk and egg lightly beaten together.
Once you have a homogeneous dough, wrap it with cling film and let it rest in the fridge for at least 30 minutes.
Take the pastry back and roll it out on a sheet of parchment paper until you get a rectangular sheet about 5 mm high.
Arrange the dried blueberries on half the pastry, then fold the other half over the filling. Let it rest in the fridge for another 15 minutes.
Take the pastry back and with a sharp blade divide it into rectangles of 2-3 cm, without separating them (leave them adjacent to each other, as they are).
Brush with beaten egg, sprinkle with sugar and cook for about 15 minutes or until golden brown in a preheated convection oven at 180 ° C.
Remove from the oven and let cool, then separate the biscuits following the cuts made previously: the Garibaldi biscuits are ready.
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