Best Garibaldi Biscuits

Let’s take a delicious little trip across the pond, shall we? Today, we’re baking a true British classic: the wonderful Garibaldi biscuits. Now, if you’ve never had one, you’re in for a treat. Picture this: two thin, crisp, buttery layers of dough hugging a sweet filling of squished currants.

They’re fruity, they’re crunchy, and they pair perfectly with a cup of tea. Honestly, they’re one of the most charming and simple cookies you can make. In this guide, I’ll show you just how easy it is to recreate this iconic treat in your own kitchen. So, let’s get to it and bake up a taste of tradition.

WHY MAKE THIS GARIBALDI BISCUITS RECIPE

A Delightful Slice of Baking History

First off, there’s something special about baking a recipe with history. Named after the Italian general Giuseppe Garibaldi in the 1860s, these biscuits have been a beloved staple in British bakeries for generations. Making them connects you to that long tradition of simple, satisfying baking. It’s a fun story to tell when you serve them, and honestly, who doesn’t love a cookie with a backstory?

The Perfect Balance of Texture and Flavor

These Garibaldi biscuits are a masterclass in contrast. You get the satisfying snap of the crisp, shortbread-like dough, followed by the sweet, chewy burst of the currants. Furthermore, they’re not overly sweet, which makes them the ideal companion for your afternoon cuppa. They are the very definition of a moreish treat; you simply can’t stop at just one.

Surprisingly Simple and Satisfying

Despite their fancy name and elegant appearance, Garibaldi biscuits are wonderfully straightforward to make. The dough comes together quickly, and the process of rolling and cutting is almost therapeutic. Consequently, they are a fantastic recipe for beginner bakers looking to impress or for seasoned pros wanting a quick, foolproof bake. The ingredient list is short and sweet, literally.

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HOW TO MAKE GARIBALDI BISCUITS

Ingredients for Garibaldi Biscuits

You only need a handful of simple pantry items to create these iconic Garibaldi biscuits.

Ingredient	Quantity	Notes
All-Purpose Flour	2 cups (250g)	The base of our dough.
Cold Unsalted Butter, cubed	1/2 cup (115g)	Keeps the dough crisp and short.
Granulated Sugar	1/3 cup (65g)	For a touch of sweetness.
Cold Water	3-4 tablespoons	To bind the dough.
Dried Currants	3/4 cup (110g)	The classic filling! Raisins can work in a pinch.
Milk or Beaten Egg	1 tablespoon	For brushing the top.
Demerara or Coarse Sugar	1 tablespoon	For a sparkling, crunchy top.

Directions: STEP BY STEP

Make the dough. In a food processor or large bowl, pulse or rub together the flour, cold cubed butter, and granulated sugar until the mixture resembles fine breadcrumbs.

Bind the dough. Gradually add the cold water, one tablespoon at a time, pulsing or mixing with a fork until the dough just starts to clump together. Be careful not to add too much water.

Chill. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This relaxes the gluten and makes it easier to roll.

Divide and roll. Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper. Divide the dough into two equal pieces. On a lightly floured surface, roll out one piece into a thin rectangle, about 1/8-inch thick.

Add the filling. Carefully transfer this sheet of dough to your prepared baking sheet. Evenly scatter the dried currants all over the surface, leaving a small border around the edges.

Top it off. Roll out the second piece of dough to the same size. Gently lay it over the currant-covered base. Press down lightly all over to adhere the layers, especially around the edges.

Seal and mark. Use the tines of a fork to press and seal the edges all the way around. Then, lightly score the top layer of dough into rectangles or squares with a sharp knife or a pastry wheel. Don’t cut all the way through.

Glaze and bake. Brush the top lightly with milk or beaten egg. Sprinkle generously with the coarse sugar. Bake for 15-20 minutes, or until the biscuits are a lovely golden brown all over.

Cut and cool. Remove the large baked sheet from the oven. Immediately, using a sharp knife, cut fully through the biscuits along your scored lines. Let them cool completely on the baking sheet. They will crisp up as they cool.

NUTRITION AND HEALTH CONSIDERATIONS

A Lighter Sweet Treat

Compared to many butter-heavy cookies, Garibaldi biscuits offer a slightly lighter option. The currants provide natural fruit sugars and a small amount of fiber and iron. Enjoying one or two as an afternoon snack can satisfy a sweet tooth without being overly indulgent.

Simple Swaps and Considerations

For a whole-grain version, you can substitute half of the all-purpose flour with whole wheat flour. The flavor will be nuttier and the texture slightly more robust. If you are avoiding dairy, a plant-based butter substitute can work well in the dough. The currants are essential for authenticity, but you could experiment with other small dried fruits like chopped sultanas or dried cherries.

HOW TO SERVE GARIBALDI BISCUITS

The Traditional Way

These Garibaldi biscuits were made for tea time. Serve them on a pretty plate alongside a pot of freshly brewed black tea, like English Breakfast or Earl Grey. The slight bitterness of the tea cuts through the sweetness of the currants perfectly. They are also fantastic with a cup of coffee in the morning.

Modern Twists

Crumble them over vanilla ice cream or yogurt for a quick dessert. You can also serve them with a sharp cheese plate; the sweet fruitiness pairs wonderfully with a mature cheddar. For a fun party idea, dip one end of each biscuit in melted dark chocolate and let it set.

HOW TO STORE GARIBALDI BISCUITS

Keeping Them Crisp

The key to Garibaldi biscuits is their snap. To preserve it, store them in an airtight container at room temperature once they are completely cooled. A piece of parchment paper between layers can help if you need to stack them. They will stay crisp and delicious for up to 5 days.

Freezing for Longevity

You can freeze the baked and cooled biscuits in an airtight container for up to 2 months. Thaw at room temperature. You can also freeze the assembled, unbaked biscuit slab (before glazing and scoring) wrapped tightly in plastic. Bake from frozen, adding a few extra minutes to the baking time.

TIPS TO MAKE THE BEST GARIBALDI BISCUITS

Tips and Notes: Your Kitchen Companion

• Keep Everything Cold: Just like pie dough, using cold butter and water is crucial. It prevents the butter from melting before baking, which ensures those beautifully crisp, flaky layers.
• Roll Thin: Don’t be shy when rolling. The classic Garibaldi biscuit is delightfully thin and crisp. Aim for that 1/8-inch thickness.
• Don’t Skip the Coarse Sugar: That final sprinkle of demerara sugar isn’t just for looks. It adds a wonderful texture and a subtle caramelized crunch that elevates the whole biscuit.

Variation Ideas

• Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a bright, fragrant twist.
• Spiced Garibaldi: Add a teaspoon of mixed spice or cinnamon to the flour mixture for a warm, autumnal flavor.
• Alternative Fruit: Try using chopped dried cranberries or blueberries instead of currants for a different fruity profile.

Notes

If your dough becomes too soft or sticky while rolling, simply pop it back into the refrigerator for 10 minutes. If the currants are very dry, you can plump them up by soaking them in hot water for 5 minutes, then patting them completely dry before using.

GARIBALDI BISCUITS FAQS

Can I use raisins instead of currants in Garibaldi biscuits?

You can, but the result will be slightly different. Currants are smaller, tangier, and have fewer seeds than raisins. Raisins are larger and sweeter. If you use them, chop them roughly so they distribute more like currants. The classic flavor comes from currants, so they are recommended.

Why are my biscuits soft and not crisp?

This usually happens if the dough was rolled too thick, if the biscuits were under-baked, or if they were stored before completely cool, trapping steam. Ensure you roll thinly, bake until uniformly golden, and let them cool fully on the baking sheet before storing.

What’s the origin of the name “Garibaldi”?

The biscuit was created in the 1860s by the British biscuit company Peek Freans. It was named in honor of Giuseppe Garibaldi, the Italian general and nationalist hero who was visiting England at the time and was immensely popular. The biscuits were marketed as “the latest novelty” and the name stuck!

CONCLUSION

And there you have it. Baking a batch of homemade Garibaldi biscuits is a joyful way to bring a piece of culinary history into your home. They’re simple, satisfying, and utterly delicious. I hope you’ll give this charming recipe a try, and maybe start a new tea time tradition of your own. Now, put the kettle on, you’ve earned a biscuit.