Description
Classic British Garibaldi biscuits, also known as squashed fly biscuits, made with crisp pastry and sweet currants for a nostalgic teatime treat.
Ingredients
Scale
- 225 g all-purpose flour
- 150 g cold unsalted butter, cubed
- 100 g caster sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 100 g currants
- 2–3 tbsp cold milk
- 1 egg, beaten (for glazing)
- Granulated sugar, for sprinkling
Instructions
- 1. Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- 2. In a bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
- 3. Stir in the caster sugar, baking powder, and salt.
- 4. Add the currants and mix until evenly distributed.
- 5. Add the milk a little at a time and bring the mixture together into a soft dough.
- 6. Roll the dough out on a lightly floured surface into a rectangle about 5 mm thick.
- 7. Fold the dough in half to sandwich the currants, then roll gently again to seal.
- 8. Cut into rectangular biscuits and place them on the prepared baking tray.
- 9. Brush the tops with beaten egg and sprinkle with granulated sugar.
- 10. Bake for 12–15 minutes, until golden brown.
- 11. Allow to cool on a wire rack before serving.
Notes
- Garibaldi biscuits keep well in an airtight container for up to 5 days.
- You can substitute raisins or sultanas for currants if preferred.
- Serve with tea for a traditional British experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Biscuits
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Garibaldi biscuits, currant biscuits, British baking