garibaldi biscuits

Garibaldi Biscuits or Sunshine Raisin Biscuits are a nostalgic raisin cookie favorite. Fruit fills the middle and pops through the thin, crispy biscuits on the top and bottom.

Golden Raisin Biscuit Cookies (Garibaldi Biscuits)

all-purpose flour ((plain flour))

confectioners' sugar ((icing sugar))

baking powder

salt

unsalted butter (cold)

orange juice

water

raisins (golden, black, or sweet currants)

egg (lightly beaten)

Add the flour, sugar, baking powder, and salt to the bowl of a food processor and pulse to combine.

Chop the cold butter into small chunks and distribute over the dry ingredients in the food processor. Pulse until the butter is worked into the flour mixture and the dough is crumbly.

Add the orange juice and pulse just until the dough comes together in a ball. If the dough appears dry and doesn’t hold together, add ice water (1 tablespoon at a time) until a soft, cohesive dough is achieved.

Divide the dough in into two disc shapes, wrap in plastic wrap, and chill for 30 minutes.

Place the raisins into the food processor bowl. It is not necessary to wash it after making the dough. Pulse just until the raisins are chopped.

When ready to bake, preheat the oven to 350° F. Cut two sheets of parchment the size of a large baking sheet.

Place one of the pre-cut sheets of parchment on the counter. Dust lightly with flour.

Place on piece of dough on the parchment and roll it out into a thin (1/8”) rectangle approximately 8”x12”.

Lightly brush the dough surface with the beaten egg glaze, then spread half of the chopped raisins (3/4 cup) onto half of the dough sheet down the long side of the rectangle. Cover the raisins with a piece of wax paper and press gently into the dough.

Lift one side of the parchment to help fold the empty half of the dough sheet over the raisins. Roll out the layers of dough again into a rectangle about 6”x15”. Some raisins will show through the top of the dough.

Brush the surface with the beaten egg glaze.

Use a pizza wheel to make straight edges and cut into rectangular biscuits or squares about 2”x2”. All edges and rectangles can be left in place for baking. The cookies expand minimally and can be separated after baking.

Slide the parchment onto a baking sheet.

Repeat the process with the remaining dough and raisin filling.

Bake for 15-20 minutes until golden brown. If baking both pans at once, rotate the pans after 8 minutes.

Cookies can cool completely on the baking sheet, or the parchment can be slid onto a counter for cooling.

When the cookies have cooled completely, break apart into individual biscuits and store in an airtight container at room temperature for up to one week.

The history of this teatime treat named after the 19th-century Italian general may be a bit sketchy but these favourites (also known as dead or squashed-fly biscuits – yum!) continue to please. Try Debbie Major&#8217;s tried-and-tested classic recipe.

Garibaldi biscuits

chilled unsalted butter,

currants

self-raising flour, plus extra to dust

caster sugar

milk

sugar

Heat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 sturdy non-stick baking trays with a little butter. Roughly chop the currants into smaller pieces.

Sift the flour and salt into the bowl of a food processor or a mixing bowl. Add the butter pieces and pulse, or work together with your fingertips until the mixture looks like fine breadcrumbs. In a mixing bowl, stir in the caster sugar, then mix in the milk a few drops at a time until it comes together to form a firm dough. If the dough is quite warm, chill for 20 minutes.

Knead the biscuit dough briefly on a lightly floured surface until smooth and pliable, then roll out to a large even rectangle 4mm thick. Cut the dough in half to form 2 rectangles.

Sprinkle one of the rectangles evenly with the currants and lay the second rectangle on top. Sprinkle the work surface with a little more flour, then evenly roll out the layered dough into a large rectangle 4mm thick and about 24cm x 30cm.

Trim the edges neatly, then cut the rectangle lengthways in half and then across into fingers about 3cm wide and 8cm long. Prick the dough all over with a fork, then brush with the egg white and sprinkle with granulated sugar.

Using a palette knife or fish slice, carefully lift the biscuits onto the prepared baking trays, spacing them out evenly. Put the trays in the oven and bake for 12 minutes until lightly golden brown. Remove from the oven and leave to cool on the trays.

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