Homemade Garibaldi Biscuits: Crispy Delights with Raisins
Until recently, nobody knew them, then King Charles III of England named them as his favorite Italian biscuits…could I miss them???
Dive with me into the delightful world of Garibaldi biscuits, iconic English biscuits that actually have Italian origins, known for their irresistible crispness and the sweet contrast of juicy raisins nestled between two thin layers of pastry.
I’ll guide you step by step in preparing these exquisite bites, perfect for an afternoon tea break, a delicious breakfast, or simply as a sweet treat at any time of the day. You will achieve perfect Garibaldi biscuits, golden to perfection and with the right amount of raisins distributed evenly.
Making Garibaldi Biscuits at home is simple and offers unparalleled satisfaction. The fragrant aroma that fills the kitchen during baking is just a taste of the goodness that awaits you. The crispy texture of the dough, combined with the natural sweetness and softness of the raisins, creates a balance of flavors and textures that captivates at first bite.
These biscuits are not only delicious but carry a rich history and timeless charm, discover at the bottom of the recipe their origin and how they became a classic of British biscuit tradition!
- Cuisine: Italian
What is needed to prepare Garibaldi Biscuits
See notes on ingredients and variations at the end of the recipe
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder (vanilla or plain + 1 sachet of vanilla extract)
- 9 tbsp butter (cold, cut into pieces)
- 1/3 cup granulated sugar
- 1/3 cup whole milk
- 3 1/2 oz raisins (or dehydrated currants or a mix)
- 1 egg yolk
- as needed whole milk
- as needed granulated sugar
Tools
You can also prepare the dough for Garibaldi Biscuits by hand, mixing the ingredients in a bowl and then transferring to a work surface to knead
- Mixer
- Rolling Pin
- Baking Tray
Homemade Garibaldi Biscuits Preparation: Simple Procedure
You can also prepare the dough for Garibaldi Biscuits by hand, mixing the ingredients in a bowl and then transferring to a work surface to knead or choose to use: electric whisks, blender, food processor or stand mixer
Let’s start preparing our classic Garibaldi Biscuits by combining flour, baking powder, and sugar in the mixer. Turn on the appliance for a few moments, ensuring that these dry ingredients blend evenly, creating the base for our light pastry.
Now add the cold butter, previously cut into small cubes, to the mix of dry ingredients. Turn the mixer back on, working the mixture until it reaches a sandy consistency, similar to breadcrumbs. This step is essential to ensure the typical crumbliness of Garibaldi Biscuits.
With the mixer running at low speed, gradually pour the milk through the top opening. Watch as the ingredients begin to come together, forming a cohesive dough. Continue adding milk until the dough gathers into a single, compact ball.
Transfer the dough onto a lightly floured board and, with the help of a rolling pin, roll it out into a thin rectangle of about 12×16 inches. Trim the edges with a knife to obtain a regular shape, ideal for evenly distributing the raisins.
Cover half of the rolled-out dough rectangle, including the edges, with the dried red fruits (which in this case represent the typical raisins of Garibaldi Biscuits). Try to distribute the raisins evenly over the entire surface.
Fold the free half of the dough over the other half, sealing the raisins inside. With the rolling pin, roll out the dough again, applying light pressure. This step ensures that the raisins adhere well to the pastry and forms a new rectangle of about 14×10 inches.
Using the tines of a fork, prick the entire surface of the dough rectangle. This step is important to control rising and achieve the typical flat texture of Garibaldi Biscuits. With a sharp knife, divide the rectangle in half lengthwise and then cut each strip into vertical biscuits of uniform width, keeping them rather thin.
Place the biscuits slightly apart on two baking sheets lined with parchment paper. In a small bowl, beat an egg with a little milk and gently brush the surface of each biscuit. Finally, sprinkle with a little granulated sugar.
Bake one tray at a time in a preheated static oven at 355°F for about 20 minutes, or until the biscuits are golden and crispy. Halfway through baking, rotate the tray for even browning.
Once baked, let the biscuits cool slightly on the trays. Then transfer them to a wire rack and let them cool completely at room temperature. This step is crucial to achieve the typical crispness of Garibaldi Biscuits before storing them in an airtight container.
STORAGE
Store your homemade Garibaldi biscuits in an airtight container at room temperature in a cool, dry place for up to 3-5 days.
INGREDIENT NOTES or SUBSTITUTIONS:
FLOUR: The traditional recipe uses all-purpose flour for a more delicate texture. However, as mentioned in the variations, you can use part whole wheat flour for a more rustic flavor. For those with gluten intolerance, you can experiment with gluten-free flour mixes, keeping in mind that the final texture may vary slightly.
BUTTER: Butter is fundamental for the crumbliness of the biscuits. For a vegan version, you can replace the butter with solid high-quality vegetable margarine, ensuring it is cold when used.
SUGAR: The classic recipe calls for granulated sugar. It can be replaced with cane sugar for a slightly more caramelized flavor and a slightly moister texture.
MILK: Milk helps to bind the ingredients. It can be replaced with plant-based drinks like almond, soy, or oat milk for a lactose-free or vegan version.
RAISINS: It is preferable to use sultana raisins, which are smaller and softer. Before use, it is advisable to soak them in warm water or a sweet liqueur (such as rum or Vin Santo) for about 15-20 minutes, then drain and dry them well. This will make them juicier and softer in the biscuit. Be sure to distribute the raisins evenly between the two layers of dough for a balanced flavor in every bite.
RECIPE VARIATIONS FOR GARIBALDI BISCUITS
1) WITH CITRUS ZEST: For a touch of freshness, you can add the grated zest of half a lemon or an orange to the dough. Additional Ingredients: Grated zest of 1/2 lemon or 1/2 orange.
2) SPICY: For a warmer, more enveloping flavor, you can add a pinch of cinnamon or nutmeg to the dough. Additional Ingredients: 1/2 teaspoon of ground cinnamon or 1/4 teaspoon of grated nutmeg.
3) WITH WHOLE WHEAT FLOUR: For a slightly more rustic version with higher fiber content, you can replace half of the all-purpose flour with whole wheat flour. Ingredient substitution: 1 cup of all-purpose flour replaced with 1 cup of whole wheat flour.
4) WITHOUT RAISINS: For those who do not like raisins, it is possible to omit them completely or replace them with dark chocolate chips or finely chopped dried fruit (e.g., almonds, walnuts). Ingredient substitution: 2 1/2 oz of raisins replaced with 1 3/4 oz of dark chocolate chips or 1 3/4 oz of chopped dried fruit.
HISTORY AND ORIGINS OF GARIBALDI BISCUITS
The Garibaldi biscuits are named after Giuseppe Garibaldi, the Italian hero of the Risorgimento. They were created in 1861 by the bakery Peek Frean and Co. in Bermondsey, London, during his triumphant visit to England. The thin appearance of the biscuit with the raisins pressed inside vaguely resembled the red shirts of the Garibaldian soldiers with the raisins symbolizing their buttons.
These biscuits quickly became popular in Great Britain and retained their name in honor of the beloved Italian general. Their simplicity and pleasant taste have made them a timeless classic of British biscuit tradition, often enjoyed with tea.
GARIBALDI BISCUIT BIMBY PROCEDURE
You can also prepare Garibaldi Biscuits with the Bimby, which will speed up the steps related to the dough. The other stages of the recipe are the same as the one above. Here are the steps for Garibaldi Biscuits with the Bimby:
1. Place the sifted flour with baking powder and cold butter pieces in the mixing bowl. Close the lid and set: 10 seconds / Speed 5.
2. Add sugar, milk, and salt. Set: 10 seconds / Speed 5. The dough should be homogeneous and workable.
3. Transfer the dough onto a lightly floured work surface and form a ball. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
4. For the filling with raisins or currants, cutting and baking of Garibaldi biscuits, follow the instructions of the main recipe
FAQ (Questions and Answers)
What exactly are Garibaldi biscuits?
Garibaldi biscuits are British thin, rectangular biscuits known for their filling of crushed currants. The name derives from Giuseppe Garibaldi, the Italian national hero, and they were created in 1861 by Peek Freans in his honor during his visit to the UK.
What is the typical flavor of Garibaldi biscuits?
The distinctive flavor of Garibaldi biscuits comes from the contrast between the slightly sweet biscuit dough and the sweet and tart fruity filling of raisins or currants. The texture is crispy for the biscuit and soft and slightly moist for the filling.
Where can I buy Garibaldi biscuits?
Garibaldi biscuits are widely available in supermarkets and grocery stores in the UK. Outside the UK, they can be found in specialty stores with imported products that ship internationally, or you can make them at home following our recipe.
