Girabaldi Biscuits
Garibaldi biscuits are a traditional British currant biscuit made by pressing dried currants between two thin layers of buttery dough, then baking until crisp—a Victorian teatime classic since 1861 that keeps beautifully in a tin.
Servings 24 biscuits
Equipment
Ingredients
- 1 3/4 cups all purpose flour 225 g
- 1 Pinch of fine sea salt
- 1/3 cup unsalted butter, cubed cold and cubed 75 g
- 1/4 cup caster sugar 50 g
- 4-5 tbsp whole milk
- 1 cup currants 150 g
- 1 large egg white lightly beaten
- Granulated sugar for sprinkling
Instructions
- Preheat your oven to 180°C (350°F). Line a large baking sheet with a silicon baking mat or parchment paper.
- Make the dough. Place the flour and salt in a mixing bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Add the milk gradually, mixing until the dough comes together and leaves the sides of the bowl clean. You may not need all the milk.
- Roll and fill. Turn the dough onto a lightly floured surface and roll it into a rectangle approximately 20cm by 30cm (8 by 12 inches). Scatter the currants evenly over one half of the dough. Fold the other half over the currants, pressing gently to seal. Roll again carefully until you have a rectangle roughly 18cm by 28cm (7 by 11 inches). The currants may press through the surface.
- Cut. Using a sharp knife, trim the edges to neaten them. Cut the dough into fingers approximately 3cm by 7cm (1¼ by 2¾ inches). You should get about 24 biscuits.
- Glaze. Transfer the biscuits to the prepared baking sheet, leaving a little space between each. Brush the tops lightly with beaten egg white and sprinkle with granulated sugar.
- Bake for 20–25 minutes until pale golden. The biscuits will crisp as they cool. Allow them to cool completely on a wire rack before storing.
Notes
torage
Keep in an airtight tin for up to two weeks. Garibaldi biscuits are excellent travellers and make thoughtful homemade gifts. Cook's Notes
On currants: True currants—dried Zante grapes—are traditional and give the best flavour. Raisins or sultanas can substitute but will be sweeter and larger, changing the character of the biscuit.
On thickness: These should be thin biscuits. If your dough is thicker than 5mm after the final roll, the texture will be more cakey than crisp.
On keeping: Like many British biscuits, Garibaldi improve after resting in a tin for a day. The currants soften slightly and the flavours meld.
Keep in an airtight tin for up to two weeks. Garibaldi biscuits are excellent travellers and make thoughtful homemade gifts. Cook's Notes
On currants: True currants—dried Zante grapes—are traditional and give the best flavour. Raisins or sultanas can substitute but will be sweeter and larger, changing the character of the biscuit.
On thickness: These should be thin biscuits. If your dough is thicker than 5mm after the final roll, the texture will be more cakey than crisp.
On keeping: Like many British biscuits, Garibaldi improve after resting in a tin for a day. The currants soften slightly and the flavours meld.