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Homemade Garibaldi Biscuits For Tea-Time

5 from 2 votes
Elevate your tea-time with my Homemade Garibaldi Biscuits recipe — featuring lovely currants and cinnamon sugar.
A garibaldi biscuit resting on a cup of tea.

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Hi Bold Bakers!

WHAT YOU GET: This recipe is for Garibaldi biscuits, a popular British snack that is a classic companion to your afternoon tea.

Garibaldi biscuits are beloved tea-time cookies — despite their less than appealing nicknames: flies graveyard or squashed fly biscuitsDon’t worry; their nickname has nothing to do with what’s in the actual recipe. Brandy-soaked currants and cinnamon sugar sandwiched between simple thinly rolled delicate shortbread. 

The currants give this cookie a wonderfully chewy texture, and the adult flavors of the fillings perfectly pair with the crunchy shortbread. When you dunk it into your cup of tea, it somehow becomes even more delicious.

If you like this recipe, give my Homemade Digestive Biscuits or Biscoff Cookies a go! 

The History Of Garibaldi Biscuits

Depending on where you live, these biscuits may be known by other names. They’re called “Full O’Fruit” in Australia, and in New Zealand, they go by “Fruitli Golden Fruit.” For a bit, the Sunshine Biscuit Company, which Keebler bought, made their own version in the US called “Golden Fruit.” In 2001, when Kellogg’s obtained the Keebler company, Golden Fruit was discontinued. Cookie politics, man — very dramatic. 

The cookies were allegedly invented in 1861 and named after Giuseppe Garibaldi, an Italian general. No one is really sure why the cookies were given his namesake.

A look at the currants inside my Homemade Garibaldi Biscuits recipe.

What’s The Difference Between Currants And Raisins? 

While you can use chopped raisins in this recipe if you can’t find currants, there is a difference between the two dried fruits. 

Raisins and currants are dried fruits from different types of vine-grown grapes. Currants go on bushes and are more tart than they are sweet. Raisins are dried white grapes, which become darker as they dry. They are sweeter than currants. 

Since they are dry, both fruits easily absorb liquid, making them great to work within desserts, as you can soak them in alcohol or other flavorful liquids. 

Tools You Need To Make Garibaldi Biscuits

Gemma’s Pro Chef Tips For Making Garibaldi Biscuits

  • If you’re not a fan of brandy, you can use a different liquor of your choice. If you don’t want to use alcohol at all, you can replace the brandy with an equal amount of orange juice.
  • Make sure that the currants are thoroughly drained before adding them to the dough.
  • If you can’t find currants, feel free to use chopped raisins! 
  • This dough is similar to pie crust. It’s best to keep all the ingredients cold and handle it as little as possible.
  • For a nice variation, try adding two teaspoons of lemon or orange zest to the dough when you are cutting in the butter.

Try These Other Recipes!

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Homemade Garibaldi Biscuits Recipe

5 from 2 votes
Elevate your tea-time with my Homemade Garibaldi Biscuits recipe — featuring lovely currants and cinnamon sugar.
Author: Gemma Stafford
Servings: 12 biscuits
Prep Time 20 mins
Cook Time 25 mins
Chil for 30 mins
Elevate your tea-time with my Homemade Garibaldi Biscuits recipe — featuring lovely currants and cinnamon sugar.
Author: Gemma Stafford
Servings: 12 biscuits

Ingredients

  • cup (3½oz/95g) dried currants
  • cup (2½floz/71ml) brandy
  • 1 cup (5oz/142g) all-purpose flour
  • 3 tablespoons plus 3 tablespoons granulated sugar ,(divided)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (3oz/85g) butter (cold and diced)
  • 1 ½ tablespoons whole milk (cold)
  • Egg wash

Instructions

  • In a small saucepan over low heat, combine the currants and brandy and heat until very warm but not simmering. Cover and set aside to let cool completely.
  • Combine 3 tablespoons of sugar with cinnamon and set aside.
  • In a medium bowl, combine the flour, the remaining 3 tablespoons of sugar, and salt.
  • Cut in the butter until the flour mixture resembles coarse breadcrumbs, and then quickly knead in the milk until a dough is formed.
  • Press the dough into a flat square, wrap well and refrigerate for 30 minutes.
  • At the end of the chilling time, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
  • Divide the dough in half and on a floured surface, roll each half into an 8x8-inch (20x20cm) square. Place one square on the prepared baking sheet.
  • Drain the soaking currants well and scatter them over the dough on the baking sheet.
  • Top the currants with half of the cinnamon sugar and then with the second piece of dough. Press the dough together, brush it all over with the egg wash and then sprinkle it with the remaining cinnamon sugar.
  • Bake for 25-30 minutes, until golden. Remove from the oven and immediately cut the biscuit in half and then cut each half into 6 equally sized rectangles. Let cool until firm.
  • Enjoy with a cup of tea. Store leftovers in an airtight container for up to 5 days.
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Catherine Shaw
Catherine Shaw
7 months ago

Gemma I made these biscuits and they were wonderful! I used chopped raisins and soaked them in rum. I think next time I will double up the pastry amounts and slightly increase the fruit, so that I can have more biscuits!

Lyn
Lyn
7 months ago

As a kid growing up in New Zealand we always called these “Fly Cemetery biscuits”,

Marion
Marion
7 months ago

Can I make these with Gluten Free Flour?

Cloighi Doyle
Cloighi Doyle
3 months ago

I just made these lovely biscuits.  They taste amazing and look fabulous.  I had some trouble rolling out the dough because it kept getting stuck to my rolling pin.  Actually, I rolled it out twice.  This didn’t seem to matter, but it was not as crispy as it probably would have been.  My husband asked me to hide the remaining biscuits so that he wouldn’t eat them all. 

Fauz
Fauz
7 months ago

I’m guessing these cookies are similar to sultana’s. I’m making them this weekend using raisins

Paola Quiroga
Paola Quiroga
7 months ago

In latin America we call that kind of raisins ” Corinth Raisins or Pasas Corinto”, they are very small, 0.5 cm and are dark brown. I love cookies, will make it.

afrizah
afrizah
7 months ago

Gemma, instead of brandy, what will be its replacement?

Dora
Dora
7 months ago

oh my I loved the Golden Fruit cookies, I bought them all the time. I wondered why I couldn’t find them anymore.. Stupid company discontinuing them. Gemma your recipe looks so good…Thank You

Lois
Lois
7 months ago

Sounds delish. Pls explain prior to placing dough in fridge- is it supposed to be rolled up or left in a flat square – perhaps on a baking sheet ? Thank you.

Usha
Usha
7 months ago

Hi Gemma , Thank you for the recipe. In this recipe ,can I substitute dried blueberries and ⅓ cup (2½floz/71ml) Milk or water? thank you Usha

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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