Soft Garibaldi biscuits with raisins and apricot jam. I confess that a few years ago I had already prepared these biscuits simply by reading the recipe in a magazine found in the doctor’s waiting room. Now I discover that they have become super viral after King Charles III’s visit to Italy 10 days ago. The king in his speech at Montecitorio mentioned these biscuits prepared in England to honor the hero of the two worlds in 1861. They are simple rectangular shortcrust pastry biscuits with a filling of apricot jam and lots of sweet raisins. Since then, they have been well-known and widespread throughout the United Kingdom, always present on supermarket shelves, essential to accompany afternoon tea. And so I immediately wanted to prepare them because I remembered how much I liked them. I recommend you also try the recipe for Rolled Biscuits with Jam and the recipe for Biscuits with Dark Chocolate. So let’s run to the kitchen and prepare some delicious Biscuits with Raisins
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 23 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 69.20 (Kcal)
- Carbohydrates 11.93 (g) of which sugars 5.10 (g)
- Proteins 1.13 (g)
- Fat 2.29 (g) of which saturated 1.34 (g)of which unsaturated 0.93 (g)
- Fibers 1.10 (g)
- Sodium 4.26 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Raisin and Jam Biscuits
- 1 egg
- 1 egg yolk
- 2/3 cup sugar
- 6 tbsp butter
- 2 1/4 cups flour
- 1/2 lemon zest (unwaxed)
- 1 tsp baking powder (4 grams)
- 7 oz apricot jam
- 3 1/2 oz raisins
- 4 tbsp brown sugar (for decoration)
How to Prepare Garibaldi Biscuits
You can prepare the dough by hand or with the help of a mixer. Beat one whole egg and one yolk in a small bowl. Mix the butter in small pieces with the flour and sugar. Add the eggs, keeping aside 2-3 tablespoons of egg to brush over the biscuits later.
Mix and also add the grated zest of half a lemon, unwaxed, and a teaspoon of baking powder. Knead well until you have a soft but not sticky dough. Form a dough ball, wrap it in cling film, and let it rest in the fridge for at least 30 minutes. Meanwhile, soften the raisins in a bowl with hot water.
Take the dough back and roll it out on a floured work surface to form a large rectangle about 1/8 inch thick. Divide it into 2 equal parts. Cover one half with apricot jam and distribute the well-drained raisins on top. Cover with the other half of the shortcrust pastry. Press lightly with the rolling pin to adhere.
Cut the biscuits. I made rectangles of 1.5 x 2.5 inches, but you can make them larger or smaller, as you prefer. Arrange the Raisin Biscuits slightly spaced apart on a baking sheet lined with parchment paper. Brush them with the reserved egg and decorate with brown sugar. Bake the Garibaldi Biscuits in a preheated oven at 356°F in static mode for 18-20 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The Biscuits remain soft for 2-3 days in a container
You can choose the jam flavor you prefer
Don’t miss the recipe for my Lemon Biscuits
Your Questions
What can I substitute for raisins
With dried blueberries or mixed berries
