There’s something undeniably comforting about a batch of Homemade Garibaldi Biscuits, with their golden, flaky layers and sweet bursts of currants. These tea-time treats are a perfect balance of crispiness and chewiness, offering a delightful contrast in every bite. With just 20 minutes of prep and 25 minutes of baking, you’ll have a tray of biscuits that fill your kitchen with the warm, buttery aroma of nostalgia.
After a quick 30-minute chill, the dough bakes into tender, golden perfection, ready to pair perfectly with your favorite cup of tea. The subtle sweetness of the currants complements the buttery pastry, creating a snack that’s both simple and irresistible. Whether you’re hosting friends or enjoying a quiet moment, these biscuits are sure to bring a touch of homemade charm to your day.
Ingredients for Homemade Garibaldi Biscuits
- ⅔ cup (3½oz/95g) dried currants
- ⅓ cup (2½floz/71ml) brandy (or substitute with orange juice for a non-alcoholic version)
- 1 cup (5oz/142g) all-purpose flour
- 3 tablespoons plus 3 tablespoons granulated sugar (divided)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (3oz/85g) butter (cold and diced)
- 1 ½ tablespoons whole milk (cold)
- Egg wash (1 egg beaten with 1 tablespoon water)
Step-by-Step Instructions
- In a small saucepan over low heat, combine the currants and brandy. Heat until very warm but not simmering. Cover and set aside to cool completely.
- In a small bowl, mix 3 tablespoons of sugar with the cinnamon and set aside.
- In a medium bowl, combine the flour, the remaining 3 tablespoons of sugar, and salt.
- Cut in the cold, diced butter until the mixture resembles coarse breadcrumbs. Quickly knead in the cold milk until a dough forms.
- Press the dough into a flat square, wrap it well, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Divide the dough in half. On a floured surface, roll each half into an 8×8-inch (20x20cm) square. Place one square on the prepared baking sheet.
- Drain the soaked currants well and scatter them evenly over the dough on the baking sheet.
- Sprinkle half of the cinnamon sugar over the currants, then top with the second piece of dough. Press the layers together gently.
- Brush the top of the dough with egg wash and sprinkle with the remaining cinnamon sugar.
- Bake for 25-30 minutes, or until golden brown.
- Remove from the oven and immediately cut the biscuit in half. Cut each half into 6 equally sized rectangles.
- Let cool until firm. Serve with a cup of tea and store leftovers in an airtight container for up to 5 days.
Perfect Pairings: Serving Suggestions
These Homemade Garibaldi Biscuits are a classic tea-time treat, but they’re even better with the right accompaniments. Serve them with a steaming cup of Earl Grey or English Breakfast tea for a traditional experience. For a twist, try pairing them with a spiced chai latte or a hot chocolate for a cozy afternoon indulgence.
Storage Tips: Keep Them Fresh
To maintain their crisp texture, store the biscuits in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze the baked biscuits in a sealed bag for up to 2 months. Simply thaw at room temperature before serving—no reheating needed!
Recipe Variations: Make It Your Own
Feel free to customize these biscuits to suit your taste! Swap the currants for raisins or dried cranberries, or add a pinch of nutmeg to the cinnamon sugar for extra warmth. For a non-alcoholic version, replace the brandy with orange juice or apple cider—it’ll still infuse the currants with delicious flavor.
Time-Saving Tips: Streamline the Process
If you’re short on time, skip the brandy soak and use pre-soaked currants or simply plump them in hot water for 10 minutes. You can also prepare the dough the night before and refrigerate it overnight, so it’s ready to roll and bake the next day. Perfect for busy bakers!
Equipment Guidance: Tools You’ll Need
To make these biscuits effortlessly, ensure you have a rolling pin for even dough thickness and a pastry brush for the egg wash. A parchment-lined baking sheet is essential to prevent sticking, and a sharp knife will help you cut the biscuits cleanly after baking.
Homemade Garibaldi Biscuits For Tea-Time
Ingredients
- ⅔ cup dried currants
- ⅓ cup brandy
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar plus 3 tablespoons, divided
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter cold and diced
- 1 ½ tablespoons whole milk cold
- Egg wash
Instructions
- In a small saucepan over low heat, combine the currants and brandy and heat until very warm but not simmering. Cover and set aside to let cool completely.
- Combine 3 tablespoons of sugar with cinnamon and set aside.
- In a medium bowl, combine the flour, the remaining 3 tablespoons of sugar, and salt.
- Cut in the butter until the flour mixture resembles coarse breadcrumbs, and then quickly knead in the milk until a dough is formed.
- Press the dough into a flat square, wrap well and refrigerate for 30 minutes.
- At the end of the chilling time, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Divide the dough in half and on a floured surface, roll each half into an 8×8-inch (20x20cm) square. Place one square on the prepared baking sheet.
- Drain the soaking currants well and scatter them over the dough on the baking sheet.
- Top the currants with half of the cinnamon sugar and then with the second piece of dough. Press the dough together, brush it all over with the egg wash and then sprinkle it with the remaining cinnamon sugar.
- Bake for 25-30 minutes, until golden. Remove from the oven and immediately cut the biscuit in half and then cut each half into 6 equally sized rectangles. Let cool until firm. Enjoy with a cup of tea. Store leftovers in an airtight container for up to 5 days.
