Garibaldi Biscuits
Crisp, buttery, and delightfully dotted with currants, Garibaldi Biscuits are a timeless favorite that pair perfectly with a hot cup of tea or coffee. Often referred to as "squashed fly biscuits" due to their speckled appearance, these flaky treats are made by layering juicy currants or raisins between thin sheets of tender dough, creating a satisfying balance of sweetness and texture. With simple pantry staples like all-purpose flour, cold butter, and milk, this easy recipe comes together in just 20 minutes of prep time, followed by a short bake for golden perfection. Finished with a delicate sprinkle of sugar, these nostalgic biscuits capture a classic British charm that’s hard to resist. Perfect for afternoon tea or a delightful homemade snack, they’re sure to become a household favorite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Unsalted butter (cold, cubed)
- 30 grams Granulated sugar
- 60 milliliters Milk
- 1 pinch Salt
- 100 grams Currants or raisins (chopped)
- 10 grams Granulated sugar (for sprinkling)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, and a pinch of salt.
Add the cold, cubed butter to the bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Gradually add the milk to the mixture, stirring with a wooden spoon, until a soft dough forms. Avoid overmixing.
Lightly flour a clean work surface and roll out the dough into a rectangle approximately 0.5 cm thick.
Sprinkle the chopped currants or raisins evenly over half of the rectangle. Fold the other half of the dough over the fruit to encase it.
Roll out the folded dough gently to seal the layers and to create a rectangle about 3 mm thick.
Using a sharp knife or pizza cutter, trim the edges and cut the dough into 10 rectangular biscuits.
Transfer the biscuits to the prepared baking sheet, leaving a little space between each.
Lightly brush the tops of the biscuits with milk and sprinkle with the granulated sugar for added sweetness and crunch.
Bake in the preheated oven for 12–15 minutes or until the biscuits are golden and firm to the touch.
Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with tea or coffee and enjoy your homemade Garibaldi Biscuits!
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 116.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
