Garibaldi Biscuits


The humble Garibaldi biscuit named after the great Giuseppe Garibaldi! These are one of my favourite biscuits and thanks to Delia I have recently discovered they are really easy and quick to make. So here comes Delia’s Garibaldi recipe


  1. 110g of self raising flour (I didn’t have any this time so i used plain and added some baking powder)
  2. A pinch of salt
  3. 25g of soft butter
  4. 25g of golden caster sugar
  5. 2 tablespoons of milk
  6. 50g of currants
  7. A little egg white slightly beaten
  8. A little granulated sugar for dusting


Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage. Add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean.

Transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm.

Sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm.

Trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm. Cut this into 24 fingers approximately 3cm by 7cm. (I cut less and made the biscuits longer)

Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar.

Bake near the centre of the oven for 12–15 minutes, then cool on a wire tray and store in an airtight tin.


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