Traditional Garibaldi biscuits are a British biscuit consisting of two thin biscuits sandwiching squashed currants. This modern twist on the classic is lighter and very delicious when served with afternoon tea. You can store the biscuits in a tin for up to two weeks and if you are short of currants, you can also substitute with raisins or sultanas.
Recipe Tester Feedback: "So quick to make, a lovely biscuit with just the right amount of sweetness and spice. My boys loved them and came back for more." - Sue
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 10 minutes
Cannot be frozen
- caster sugar - 110g, plus extra for sprinkling
- butter - 110g
- egg - 1
- plain flour - 225g, plus extra for dusting
- mixed spice - pinch (cinnamon, allspice, cloves)
- currants - 55g
- mixed peel - 30g
- Preheat the oven to 160C and line your baking tray with baking paper.
- If you need to make your own caster sugar, add sugar (110g) to the bowl and grind Speed 9 / 3 seconds. Place the caster sugar (110g) and butter (110g) in the bowl. Cream Speed 4 / 20 seconds. Scrape down sides.
- Separate the egg (1), place the egg yolk in the bowl and keep the white in a separate bowl for later. Mix Speed 4 / 30 seconds. Scrape down sides.
- Add the plain flour (225g), mixed spice (pinch), currants (55g) and mixed peel (30g) to the bowl. Combine Speed 6 / 10 seconds.
- Remove the dough and form into a ball. Place on a floured surface and roll out to 1cm thickness.
- Cut out with a round or fluted cookie cutter.
- Place on lined baking tray and bake in the oven for 10 minutes.
- Remove the tray and brush with the egg white.
- Sprinkle with caster sugar and return to the oven for another 5-10 minutes until light golden brown.
- Remove and leave to cool entirely.