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Homemade Garibaldi Biscuits For Tea-Time

5 from 8 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!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

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Homemade Garibaldi Biscuits Recipe

5 from 8 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
1 year 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
1 year ago

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

Marion
Marion
1 year ago

Can I make these with Gluten Free Flour?

Sandy
Sandy
4 days ago

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?

Sandy
Sandy
7 days ago

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.

Sandy
Sandy
8 days ago

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..

Sandy1954
Sandy1954
8 days ago

Just made these, really amazing!

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Karen
Karen
10 days ago

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

Cee Gibbs
Cee Gibbs
10 days ago

Not being a drinker of liquor, going to the liquor store to get brandy is confusing. There is a myriad of flavored brandies and I’m at a loss as to which to get. The cashier hasn’t a clue…not in their purview lolol
So, what type of brandy do I get?

Vineeta
Vineeta
11 days ago

Hi Gemma. This recipe sounds delicious. Can these biscuits be frozen?

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About Us

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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