Chocolate Garibaldi Biscuits
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These Chocolate Garibaldi Biscuits is where traditional sweet currants meet the irresistible charm of chocolate chips. These biscuits are a twist on a classic, featuring layers of soft, buttery biscuit dough that envelop a mix of chewy dried fruit and melting chocolate!
Chocolate Garibaldi Biscuits Recipe
Homemade chocolate garibaldi biscuits are made with just a few simple ingredients. The biscuit dough is generously dotted not only with currants but also with semi-sweet chocolate chips.
As you scatter the currants and chocolate chips over the dough and roll them between the layers, the fillings get beautifully embedded, creating a charming appearance where the currants and chocolate chips peek through the surface.
Perfect alongside a cup of afternoon tea or coffee, these biscuits balance the natural sweetness of currants with the depth of chocolate, offering a satisfying biscuit that appeals to chocolate and fruit lovers alike!
Do garibaldi biscuits have chocolate in them?
Traditional Garibaldi biscuits don’t contain chocolate; they are usually made with currants sandwiched between thin layers of biscuit dough. However, this recipe puts a delightful twist on the classic by adding semi-sweet chocolate chips, combining the rich flavor of chocolate with the fruity sweetness of currants.
Essential Ingredients
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What is a Garibaldi biscuit?
The origin of Garibaldi Biscuits dates back to the 19th century, named after the famous Italian revolutionary, Giuseppe Garibaldi. Over the years, these biscuits have become a staple in many cultures, you might know them by their quirky nicknames like fly’s graveyard, ant cemetery, or squashed fly biscuits!
Can I make these garibaldi biscuits without a food processor?
Yes, you can make these biscuits without a food processor. You can blend the dry ingredients in a bowl and then use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs. You’ll then add the water and mix with a wooden spoon until the dough forms. The rest of the method remains the same.
Can I use other types of dried fruit?
Absolutely! While currants are traditional in Garibaldi biscuits, you can use other dried fruits such as sultanas, raisins, chopped dates, or dried cranberries. Just ensure that the pieces are small enough to distribute evenly throughout the biscuits.
How to store garibaldi biscuits
Storing: Ensure the biscuits are completely cooled before storing. Keep them in an airtight container at room temperature where they will stay fresh for up to one week.
Freezing: For longer storage, wrap each biscuit individually in plastic wrap, then place them in a freezer bag. Press out as much air as possible before sealing the bag. The biscuits can be frozen for up to three months.
Thaw: When ready to enjoy, remove the biscuits from the freezer, unwrap, and allow them to thaw at room temperature for about 1-2 hours.
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Chocolate Garibaldi Biscuits
Ingredients
Biscuits
- 2 1/2 cups (300g / 10.6 oz) all-purpose flour, scoop & leveled
- 1/3 cup superfine sugar / caster sugar
- 2 tsp baking powder
- 130 g unsalted butter, cubed and chilled
- 6 Tbsp whole milk
- 3/4 cup currants
- 3/4 cups semi-sweet chocolate chips
Topping
- 1 small egg
- 1 Tbsp whole milk
- 2 Tbsp superfine sugar / caster sugar
Instructions
Biscuits
- Preheat Oven: Preheat the oven to 180ºC 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a high-speed food processor, add flour, sugar, and baking powder. Pulse a couple of times to blend together.
- Incorporate Butter: Add chilled, cubed butter. Pulse for 15 seconds until the mixture resembles coarse crumbs.
- Add Milk Gradually: Through the vertical shoot, drizzle the milk a tablespoon at a time then pulse the mixture. Once all six tablespoons of milk have been added, continue pulsing until it begins to form a rough dough.
- Form the Dough: Turn the dough onto a lightly floured surface. Gently knead and press into a rough, thick rectangle.
- Prepare for Rolling: Sprinkle flour under the dough and on the rolling pin to prevent sticking.
- Roll Out Dough: Roll the dough into a large rectangle, about 4mm thick, measuring approximately 40cm by 30cm (15 inches by 11 inches).
- Add Currants and Chocolate: Evenly spread currants and chocolate chips over one half of the dough, then fold the other half over, matching edges carefully.
- Second Rolling: Flour the surface again. Roll the dough out once more to about 35cm by 25cm (13 inches by 9 inches) and 4mm thick.
- Prick Dough: Take a fork and lightly prick the dough all over, the fork shouldn’t go completely through the dough, just prick the surface.
- Trim: Using a long, sharp knife, trim the edges to form a neat rectangle.
- Cut in Half: Using the sharp knife, slice the dough down the middle lengthwise.
- Slice into Biscuits: Cut the dough into long biscuits measuring about 10cm by 4cm (4 inches by 1.5 inches).
- Arrange on Tray: Transfer the biscuits to the lined baking tray, leaving a small gap between each to allow for spreading.
Topping
- Prepare Egg Wash: In a small bowl, whisk together the egg and the milk.
- Apply Egg Wash: Brush each biscuit with a light layer of the egg wash, then sprinkle with caster sugar.
- Bake: Bake for 10 minutes, rotate the tray, and continue baking for another 10-12 minutes until the biscuits are lightly golden all over.
- Cool: Remove the biscuits from the oven and let it cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
