This post may contain affiliate links. Please see my full disclosure for details.
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 biscuits. Don’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.
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
- Measuring cups and spoons
- Small saucepan
- Mixing Bowls
- Baking sheet
- Parchment paper
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!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help.
Try These Recipes!
Homemade Garibaldi Biscuits Recipe
Ingredients
- ⅔ cup (3½oz/95g) dried currants
- ⅓ 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.
As a kid growing up in New Zealand we always called these “Fly Cemetery biscuits”,
Hello Gemma, I made your Garibaldi Biscuits and for some reason some of them came apart as I was lifting them onto the plate. Is there something I am doing wrong they just seem to want to stay together.
Just made these, really amazing!
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!
Can I make these with Gluten Free Flour?
Just made these. Very good! I messed up and didn’t put have the sugar/cinnamon on the inside, but they were still tasty. I guess I will have to try again.
Oh, this sounds awesome. Golden Fruit were my favorite cookies and I was so sad when I found out they were discontinued. I’m going to try this recipe!
I just zoomed in on one of the pictures and wondering if Sugar in the raw was used and if not would it work with the cinnamon mixture?
I made these and used some left over mincemeat pie filling I had, oh my goodness so good. I am getting ready to make another batch now.. Thank you Gemma I just love your recipes..
Hi Gemma,
I’m definitely trying this recipe. It reminds me of poptarts and I’m already thinking and wondering if another kind of filling would work like a jam? Love all your recipes and videos Gemma, you are the best!😊❤
Karen