Description
Classic British Garibaldi biscuits crisp, lightly sweet cookies filled with juicy currants and perfect with a cup of tea.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup currants
- 2–3 tablespoons milk
Instructions
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a bowl, cream butter and sugar until light and fluffy.
- 3. Mix in vanilla extract until combined.
- 4. Add flour, baking powder, and salt, mixing to form a soft dough.
- 5. Stir in currants evenly.
- 6. Add milk a little at a time until the dough just comes together.
- 7. Roll dough between two sheets of parchment to about 1/8-inch thickness.
- 8. Cut into rectangles and place on the prepared baking sheet.
- 9. Bake for 12–15 minutes, until lightly golden.
- 10. Cool completely to crisp before serving.
Notes
- Traditionally enjoyed with tea.
- Do not overbake. Garibaldi biscuits should be crisp but not dark.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 biscuit
- Calories: 95
- Sugar: 6g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: garibaldi biscuits,british biscuits,currant cookies,tea biscuits