How to Make Garibaldi Biscuits: A Simple Guide to a Teatime Classic

Garibaldi biscuits, with their cheerful currant-studded appearance and satisfying crunch, are a beloved teatime treat. The perfect blend of buttery biscuit and juicy currants, they’re simple to make and even more enjoyable to eat. Whether you call them Garibaldi biscuits or their whimsical nickname “squashed fly biscuits,” one thing’s for sure: this recipe is about to become a new family favorite.

Baking Up a Batch of History: The Story Behind Garibaldi Biscuits

These delightful biscuits have a fascinating history. Legend has it that they were named after Giuseppe Garibaldi, an Italian general who played a pivotal role in the unification of Italy. During his visit to England in 1861, he captivated the nation. It’s believed that these biscuits, with their sprinkle of currants resembling his army’s red shirts, were created in his honor.

Ingredients You’ll Need for Your Garibaldi Adventure:

• 225g plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 100g unsalted butter, cold and cubed
• 85g caster sugar
• 1 large egg yolk
• 4-5 tablespoons milk
• 100g currants

Tools of the Trade:

• Baking sheet
• Parchment paper
• Mixing bowls
• Rolling pin
• Sharp knife

Let’s Get Baking: Your Step-by-Step Guide to Garibaldi Biscuits

1. Preheat and Prepare: Preheat your oven to 190°C/170°C fan/Gas Mark 5. Line a baking sheet with parchment paper.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.

3. Rub in the Butter: Add the cubed butter to the dry ingredients. Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles breadcrumbs.

4. Sweeten and Bind: Stir in the caster sugar. In a separate bowl, lightly whisk the egg yolk with 4 tablespoons of milk. Add this to the dry ingredients and mix until the dough just comes together. If the mixture seems a bit dry, add the remaining tablespoon of milk.

5. Roll and Sprinkle: Turn the dough out onto a lightly floured surface and knead briefly until smooth. Roll out the dough to a rectangle about 1cm thick. Sprinkle the currants evenly over the dough.

6. The Garibaldi Fold: Gently fold the dough in half, encasing the currants. Roll out the dough again to a 1cm thickness. This folding technique ensures those lovely currant bursts throughout each biscuit.

7. Cut and Bake: Using a sharp knife, cut the dough into rectangles or squares, your choice! Place them onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.

Garibaldi biscuit dough

Tips from a Seasoned Baker:

• For a richer flavor: Use half butter and half shortening.
• Don’t overwork the dough: Overmixing can lead to tough biscuits.
• Adjust baking time as needed: Oven temperatures can vary, so keep a close eye on your biscuits and adjust baking time accordingly.
• Experiment with add-ins: Get creative! Try adding chopped nuts, citrus zest, or chocolate chips along with the currants.

Garibaldi Biscuits FAQs: Your Questions Answered

Q: Can I freeze Garibaldi biscuits?

A: Absolutely! Once cooled, store them in an airtight container or freezer bag for up to 3 months.

Q: My biscuits turned out a bit hard. What happened?

A: Overbaking is a common culprit. Be sure to check your biscuits a few minutes before the minimum baking time.

Serving Up Your Garibaldi Success:

Once your Garibaldi biscuits have cooled slightly, arrange them on a charming plate. They’re delightful served warm or at room temperature. Pair them with a steaming cup of tea or coffee for a true taste of British tradition.

Garibaldi biscuits on a platter

There you have it! Baking Garibaldi biscuits is an easy and rewarding experience. So gather your ingredients, preheat that oven, and get ready to enjoy these little bites of history. Don’t forget to share your baking triumphs with us in the comments below!