Garibaldi Biscuits are the kind of treat that can instantly transport you to a cozy afternoon tea, complete with a hot cup of tea or coffee. These sweet, chewy biscuits (or cookies, depending on where you’re from) are packed with juicy currants, all wrapped in a delicate, buttery biscuit dough. It’s like biting into a soft, fruity cloud, with just the right balance of sweetness and texture. Trust me, once you try them, they’ll become your new go-to snack!
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These are perfect for sharing with friends, nibbling on during a mid-afternoon break, or gifting as a homemade treat. Ready to dive in? Let’s get baking!
Why You’ll Love Garibaldi Biscuits
This recipe isn’t just about making something delicious; it’s about enjoying the experience. Whether you’re baking them for yourself, for a gathering, or as a gift, these biscuits will bring warmth and comfort. Here’s why they’re so special:
Classic Comfort: Garibaldi Biscuits are a nostalgic treat that never goes out of style. The combo of currants and buttery dough is timeless, making them perfect for all ages.
Simple Ingredients: No need to hunt for fancy ingredients—just a few pantry staples that come together to create something magical.
Perfect for Tea Time: If you love a good tea break, these biscuits are made for it. They’re perfectly sized for dunking in your tea or coffee, and their sweet and tangy currants will complement your favorite brew.
Quick and Easy: This recipe is straightforward, with minimal prep and bake time. You’ll be enjoying freshly baked biscuits in no time!
Customizable: Want to experiment? You can swap out the currants for raisins or sultanas, or add a hint of orange zest for a fresh twist.
Ingredients in Garibaldi Biscuits
The beauty of these biscuits lies in their simplicity. With just a few ingredients, you can create a deliciously sweet and chewy treat:
Butter: Adds the rich, creamy texture that makes these biscuits melt in your mouth.
Sugar: A bit of sugar sweetens the dough just right, creating the perfect balance with the currants.
Flour: All-purpose flour is the base for the biscuit dough. It provides structure and holds everything together.
Baking Powder: This gives the biscuits a light, slightly airy texture, making them not too dense.
Currants: These tiny dried fruits bring a lovely chewy texture and a natural sweetness to the biscuits.
Milk: Helps bring everything together and ensures the dough is moist and tender.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make these delightful Garibaldi Biscuits:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). You want it nice and hot before baking so the biscuits come out golden and perfect.
Prepare Your Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, and baking powder. Stir them together until well mixed.
Add the Butter: Cut the butter into small cubes and add it to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. This step will give the biscuits their flaky texture.
Add the Milk: Pour in the milk and stir gently until the dough comes together. Be careful not to overmix; just bring it into a ball.
Fold in the Currants: Gently fold the currants into the dough, ensuring they are evenly distributed throughout. You can adjust the amount of currants based on your preference.
Roll Out the Dough: Turn the dough out onto a floured surface and roll it out to about 1/4 inch thick. You don’t want it too thin, as these biscuits are meant to be slightly chunky.
Cut the Biscuits: Use a round cookie cutter or a sharp knife to cut the dough into small rectangles or rounds. Transfer the biscuits to the prepared baking sheet.
Bake to Perfection: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden and crisp on the edges.
Cool and Serve: Allow the biscuits to cool on a wire rack before serving. You can enjoy them on their own or with a hot cup of tea!
How to Serve Garibaldi Biscuits
These biscuits are perfect for tea time, but there are other great ways to enjoy them:
With a Hot Drink: Serve them with a steaming cup of tea, coffee, or even hot chocolate. They’re perfect for dipping, with their slightly crumbly texture and fruity sweetness.
As a Snack: These biscuits make for a light snack throughout the day. They’re great for packing in lunch boxes or taking on the go.
With a Fruit Compote: Pair them with a homemade fruit compote or jam for an extra burst of flavor. The sweetness from the jam balances out the chewy currants beautifully.
With Cheese: If you’re feeling adventurous, try serving them with a mild cheese like cream cheese or goat cheese. The contrast of textures is delightful!
Additional Tips
Prep Ahead: If you’re in a rush, prepare the dough ahead of time and store it in the fridge for up to 24 hours. When you’re ready to bake, simply roll it out and pop them in the oven.
Make Them Sweet or Savory: Feel free to get creative with the ingredients! You could swap the currants for dried cranberries or apricots, or add a pinch of cinnamon for a warming spice.
Storage Tips: Store leftover biscuits in an airtight container for up to 5 days. They’ll stay soft and delicious, perfect for snacking later.
Freezing: These biscuits freeze really well. After baking, let them cool completely, then freeze in an airtight container for up to a month. Reheat them in the oven to restore that fresh-baked taste.
FAQ Section
Q1: Can I use raisins instead of currants?
A1: Absolutely! You can swap raisins for currants if that’s what you have on hand. The flavor will be similar, though currants are a little smaller and sweeter.
Q2: Can I make these biscuits dairy-free?
A2: Yes! You can substitute the butter with a plant-based butter or margarine and use a dairy-free milk alternative.
Q3: How do I store leftovers?
A3: Store your leftover biscuits in an airtight container at room temperature for up to 5 days. They stay fresh and soft.
Q4: Can I freeze the dough?
A4: Yes! You can freeze the dough for up to a month. Just roll it out, cut it into biscuits, and freeze them before baking. When you’re ready to bake, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the bake time.
Q5: Can I add other dried fruits?
A5: Absolutely! You can experiment with dried cherries, apricots, or cranberries. Just make sure to chop them smaller if they’re large.
Q6: How do I make these biscuits extra flaky?
A6: To make them flakier, make sure you rub the butter into the flour until it resembles breadcrumbs, but don’t overwork the dough when adding the milk. Less handling means a flakier biscuit.
Q7: Can I make these biscuits without a mixer?
A7: Yes! These biscuits are easy to make by hand. Just use your fingers to rub the butter into the dry ingredients and mix the dough gently.
Q8: Can I double the recipe?
A8: Yes! You can double the recipe to make more biscuits. Just ensure you have enough baking trays to fit them.
Q9: What’s the best way to reheat these biscuits?
A9: To reheat, simply pop them in the oven for about 5 minutes at 350°F. This helps restore their warmth and crispy edges.
Q10: Are Garibaldi Biscuits suitable for kids?
A10: Absolutely! These biscuits are mild and sweet, making them perfect for kids. Just be sure they don’t have any currant allergies.
Conclusion
Garibaldi Biscuits are a timeless treat, perfect for enjoying with a hot drink or sharing with loved ones. They’re easy to make, irresistibly delicious, and just the right amount of sweet. So go ahead, bake a batch, and watch them disappear. Happy baking!
Print
Garibaldi Biscuits
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits
- Category: Snacks
- Method: Baking
- Cuisine: British
Description
Garibaldi biscuits are buttery, fruity, and easy to make with a layer of currants squashed between two layers of dough. Also known as “flies graveyard” or “squashed fly biscuits,” these cookies have a crispy exterior and soft center, making them perfect for enjoying with a cuppa.
Ingredients
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2/3 cup currants (105 g / 3.7 oz)
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1/3 cup Frangelico liqueur (80 ml) (or alternative liqueur)
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130 g plain flour (all-purpose flour) (1 cup / 4.6 oz)
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65 g caster sugar (superfine sugar), divided 50:50 (1/3 cup / 2.3 oz)
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1/4 teaspoon salt
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85 g unsalted butter, grated and cold (3/4 stick / 3 oz)
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1 1/2 tablespoons cold milk (30 ml)
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1 teaspoon ground cinnamon
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1 egg yolk, beaten with a dash of water
Instructions
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Combine currants and liqueur:
In a small bowl, mix the currants and liqueur, then set aside to soak. -
Make the dough:
In a medium bowl, whisk together the flour, half of the sugar, and salt. Add the grated cold butter and cut it into the flour mixture using a pastry cutter, knife, or your fingertips (be careful not to melt the butter). Use a fork to incorporate the milk, then bring the dough together with your hands. Flatten into a rectangle, wrap in baking paper or plastic wrap, and chill for 30 minutes. -
Preheat the oven:
Preheat the oven to 180°C (160°C fan-forced) / 350°F. Line a baking tray with baking paper. -
Prepare currants:
Drain the currants well, discarding the liquid. Set them aside in a strainer to drain further. -
Prepare the cinnamon sugar:
In a small bowl, combine the remaining sugar and ground cinnamon. -
Roll out the dough:
Cut the dough in half. On a lightly floured surface, roll one half to about a 20 cm square (8×8 inches), using the base of an 8-inch tin as a guide. Carefully transfer this dough to the prepared baking tray. -
Assemble the biscuits:
Scatter the drained currants over the rolled dough, then sprinkle half of the cinnamon sugar mixture on top. Roll out the second half of the dough and lay it over the top. Gently press down all over with your hands, then trim off the rough edges. -
Add the egg wash:
Brush the top layer of dough with the beaten egg yolk mixture, then sprinkle the remaining cinnamon sugar on top. -
Bake:
Bake for 25-30 minutes until the top is golden and crisp.
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Cool and slice:
Use the ends of the baking paper to transfer the biscuit to a cutting board. Cut into rectangles and allow to cool completely.
Notes
Tip: If you don’t have Frangelico, you can substitute with a similar liqueur or even omit it and soak the currants in warm water instead.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 15
- Sodium: 50mg
- Fat: 9.5g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg