Recipe-Garibaldi Biscuits

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This is the third year that I have baked along with the (first half) of the Great British Bakeoff. I say first half because each year I flounder at bread week. I am hoping to over come my crumbiness when it comes to bread this year but this week is the turn of my other baking nemesis-biscuits.

Before deciding on which biscuits to tackle, I had a look at my offerings from the last two years and I was surprised that both recipes contained oats. I knew we needed an oaty change this year.

I remember Garibaldi biscuits from my childhood and they were always a favourite. I just wanted to adjust the filling.

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Anyone who knows me, knows that it’s Christmas all year round in my head. My kitchen candles are all cinnamon or spruce-scented so I thought I would have a go at Christmas-spiced Garibaldi biscuits.

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2oz sultanas
1 earl grey tea bag (or brandy if children won’t be trying)
1 tsp each of ginger, cinnamon and all spice
1 oz butter
4 oz self raising flour
1 oz milk
1-2 table spoons of milk.
1 oz demerara sugar
2 oz butter

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Boil the kettle and soak the tea bag in around 10 mls of water.
Add the spices to the sultanas and pour over the tea.
Allow enough time for the fruit to plump and absorb all of the liquid-at least two hours. Preferably over night.

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Meanwhile line a baking tray with parchment paper and grease.
Cream together the demerara sugar and the 2 oz butter and set aside. Add an extra teaspoon of cinnamon to this mixture if you particularly like the flavour.

Rub together the butter, sugar and butter until it is a fine bread-crumb consistency.
Gradually add the milk until the mixture is a dough.

Roll out on a floured surface and cut into two.

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Spread the sugar-butter mixture over one half of the biscuit dough and then top with the spiced fruit mixture.

Lay the spare half of dough over the top and roll again. This part does get messy as the filling will inevitably over spill.

You can cut into regular Garibaldi shapes like triangles or rectangles or, for an extra festive feel, I used a star cutter.

They may not be Viennese whirls but they didn’t last long in our house. So much so that the next time I make them, I will be doubling the quantities for more Garibaldi goodness.

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They would go perfectly with a hot chocolate laced with Baileys.

Mummy Mishaps


  1. oooh Emma i have not eaten a Garibaldi biscuit for donkeys years – and yes they do remind me of my childhood too. i might have to buy some next time i am shopping!
    i love the star shapes – almost festive actually. really yummy looking
    thank you for joining in again #GBBObloggers2016

  2. As soon as I read, ‘it’s Christmas all year round in my head’, you had gained a new follower! I LOVE Christmas and it’s on my mind all year as well!

    These biscuits sound delicious and I’m pinning the recipe to my Christmas board to make these at Christmas 🙂

  3. i love that you think of Christmas all year round! I nearly linked up a christmas themed bake this week but changed my mind at the last minute. THese sound very tasty! #gbbobloggers2016

  4. Emma I love Garibaldi biscuits, they so remind me of my childhood too. Total Christmas nostalgia! I love the star shapes… I am a massive Christmas fan all year round so this festive fun is right up my alley!! Really yummy looking too 🙂

  5. I’ve not had a Garibaldi for years! These look amazing, I bet your kitchen smelt so nice whilst they were baking.

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