Garibaldi Biscuits! Golden biscuits filled with sweet currants sandwiched between two layers of soft buttery biscuit dough. Enjoy this classic biscuit with a cup of tea or coffee that you can also dip them into!
What are garibaldi biscuits? You may recognise their fun alternative names; fly’s graveyard, ant cemetery’s and squashed fly biscuits. Those don’t sound too appetising but I’m sure you know what biscuits I’m talking about. So what exactly is a garibaldi biscuit? Well they’re pretty simple. Created with only 8-ingredients, these traditional biscuits have a homemade buttery biscuit dough which is lightly sweetened. It’s then scattered with currants, which you don’t have to soak in any liquids prior to adding them to your dough.
You then cover the currants with the other half of dough, then roll it back out into a large rectangle. Whilst you’re rolling it back out, the currants squish between the two layers and peek trough the top layer, hence the name “squashed fly biscuits” which are reminiscent of this classic recipe. You then trim the edges and finally slice out your longer biscuit bars. Brush each with an egg wash and sprinkle over some extra sugar. Then bake!
Garibaldi Biscuit Ingredients
What are the ingredients used to make garibaldi biscuits?
- Plain flour
- Baking powder
- Caster sugar
- Unsalted butter
A wonderful list of staple ingredients all of which I’m sure you have on hand.
How to Make Garibaldi Biscuits
The biscuit dough is created in your food processor, similar to shortcrust pastry. If you don’t have a food processor, you can easily do this process using your hands by rubbing the butter into the dry flour ingredients. This dough doesn’t require chilling either – woohoo!
Once you have created your dough, you’ll now pat it out into a rough thick rectangle on a lightly floured surface such as your kitchen bench or a large chopping board. Flour your rolling pin and let’s get rolling! I have provided measurements of the width and length in centimetres and inches for you to follow in the recipe method.
Sprinkle the currants over one half of the dough, follow along with the images for a visual reference. You then fold the other half of dough up and over the currants which then creates a smaller rectangle with the currants inside the two layers of dough. Now you roll that back out to almost the original size rectangle which you started with. Trim the edges of the dough to create even sides. Don’t throw away those excess trimmings, you’ll bake those too, yum!
Grab a fork and lightly prick the top of the dough all over. Now it’s time for you to cut your biscuits out using a knife and a measuring tape if you’re anything like me who can’t help but want equal size biscuits. Carefully transfer your biscuits onto a large lined baking tray.
Whip up a simple 2-ingredient egg wash which is an egg + milk. Brush this over each biscuit, this is what turns the dough golden and crisp during baking. Sprinkle each with some sugar and pop in the oven to bake for about 20 minutes.
My tips to ensure your garibaldi biscuits turn out great are:
- Ensure your butter is cubed and chilled when making the dough, this prevents the butter from getting too warm and melting through the flour, which results in soggy dough.
- So all of your biscuits can have a straight edge, be sure to trim the sides before cutting into biscuits. Take those trimmings and pop them on a separate baking tray and bake until golden, enjoy later.
- The egg wash is what give these biscuits that nice golden finish which you won’t achieve using just milk alone. A sprinkle of sugar gives a slight crunch to your finished biscuit.
Looking for more classic biscuit recipes? Here are some favourites:
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video!Print
Golden biscuits filled with sweet currants sandwiched between two layers of soft buttery biscuit dough. Enjoy this classic biscuit with a cup of tea or coffee that you can also dip them into!
- 2 cups (300g) plain all purpose flour
- 1/3 cup (75g) raw or white caster sugar
- 2 tsp (10g) baking powder
- 130g unsalted butter, cubed and chilled
- 6 Tbsp (90ml) milk of choice, I used almond
- 200g currants
- 1 small egg
- 1 Tbsp milk of choice, I used almond
- 1–2 Tbsp raw or white caster sugar, to sprinkle
- Preheat oven to 180ºC (350ºF). Line a large baking tray with baking paper and set aside.
- In a high-speed food processor, add flour, sugar and baking powder. Pulse a couple of times to blend together.
- Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
- Through the vertical shoot, drizzle a tablespoon at a time of the milk then pulse the mixture. Once all six tablespoons of milk have been added, keep pulsing mixture until it begins to stick together into a rough dough, not a solid ball of dough (refer to images above). If the dough is still too dry, add a little more milk until it comes/sticks together.
- Turn dough onto a lightly floured bench top or large board. Bring together to a ball of dough, you may need to knead it a little. Then flatten it out into a rough thick rectangle shape.
- Sprinkle flour under the dough again and on the rolling pin, enough flour as the dough can stick to the surface.
- Roll dough out to a large rectangle, 4mm in thickness and measuring 40cm in length and 30cm in width (15 inch x 11 inch).
- Sprinkle currants over one half of dough, I used the top half (refer to above images for step by step). Spread currants out to the edges.
- Fold other half of dough up and over the currants, matching up the edges evenly.
- Flour under dough and rolling pin. Roll dough out to a large rectangle again, measuring about 35cm in length and about 25cm in width (13 inch x 9 inch) and about 4mm in thickness.
- Trim edges using a long sharp knife. The finished rectangle should measure about 30cm in length and 20cm in width (11 inch x 7 inch).
- Take a fork and lightly prick the dough all over, the fork doesn’t have to go completely through the dough, just prick the surface.
- With that same knife, evenly slice the dough down the middle, lengthways, to create two rectangle pieces.
- Slice into long biscuits measuring about 10cm in length and 4cm in width (4 inch x 1.5 inch).
- Carefully pick up and transfer biscuits to lined baking tray. Leaving a small gab between each.
- In a small mixing bowl whisk together egg and milk.
- Using a pastry brush, brush each biscuit with a light layer of egg wash.
- Sprinkle each with some caster sugar.
- Bake for 10 minutes then rotate tray and bake for a further 10-12 minutes until light-medium golden all over.
- Remove from oven and allow to cool on tray for 5 minutes.
- Carefully transfer biscuits to a wire rack to cool completely.
- Serve and enjoy!
- Store in an airtight container, in a dry dark pantry, for 1 week.