These small-batch British Garibaldi Biscuits are a classic tea-time treat, filled with orange-soaked currants and cranberries. Dairy-free with easy vegan and gluten-free options, they’re perfect for afternoon tea or even a sweet breakfast snack. Inspired by the Great British Bake Off, this recipe is simple, forgiving, and packed with nostalgic British charm.
What are Garibaldi Biscuits?
Garibaldi biscuits, also called “squashed fly biscuits”, are a classic British tea-time treat. Named after Italian general Giuseppe Garibaldi, who visited the UK in the mid 19th century, these currant sandwich biscuits are crunchy on the edges with a soft, fruity centre. Variations across the world have previously included Golden Fruit Raisin cookies (US), Full O’Fruit (Australia) and Sultana (Netherlands).
Why I Made This Recipe
When Garibaldi biscuits were featured as a technical challenge on Season 13 of the Great British Bake Off (also known as the Great British Baking Show), I was curious – I had seen them in UK supermarkets but had never tried them.
Inspired by my late great-grandmother’s love for this classic treat, I created my own allergy-friendly version, adapting the recipe to be dairy-free and allergy-friendly, while also improving the biscuit consistency. You can view Prue Leith’s original Bake Off recipe here.
Why You Should Make This
If you love dried fruit in baked treats, or want to try a classic British cookie, this sweet biscuit sandwich is a must-try. They are:
- Made with basic ingredients – easy to find in most pantries and perfect for last-minute baking.
- Adaptable for dietary needs – dairy-free, with vegan and gluten-free options.
- A true British classic – ideal for afternoon tea, gift boxes, or sharing with friends.
- Crunchy with a soft, fruity centre – a satisfying texture that’s hard to resist.
- Fun and forgiving to bake – even beginners can create these rustic biscuits.
Perfect for trying something new this weekend or sharing at your next tea party! Check out my FAQ section for extra tips and troubleshooting.
Ingredients and Substitutions
This dairy-free version of Garibaldi biscuits can easily be adapted for vegan or gluten-free diets. Makes approx 16 biscuits.
Dried Fruit: This recipe is elevating the traditional garibaldi recipe by adding cranberries to the currants. Use any combination you prefer. You can also substitute golden raisins for a slightly sweeter filling.
Orange Juice: Soaking the dried fruit helps with the softness of the fruit centre and adds a subtle citrus tang. Use cranberry juice or even water if you prefer.
Flour: Self-raising flour helps the biscuits to rise slightly. To make your own, use 150 grams of all-purpose flour and add 2 tsp baking powder and 1/2 tsp salt. Check out my more detailed self-raising flour post, which also includes a gluten-free option.
Salt: Enhance flavour.
Plant-Based Butter: Binds the dough together and adds richness. Sub with dairy butter if you are not intolerant.
Sugar: White sugar adds a clean sweetness. Sub with golden or even brown sugar for a more robust flavour.
Egg (separated): Egg yolk is used as a binding agent and adds richness. The egg white glazes the top of the biscuits and also helps the fruit stick to the bottom layer. For a vegan option, use 0.5 flax egg (0.5 tbsp flaxseed to 1.5 tbsp water) as a yolk replacement and replace the egg white with water or plant-based milk.
Water: Helps bind the dough.
How to Make Dairy-Free Garibaldi Biscuits
Start by gathering all of your ingredients and supplies. Separate the egg yolk and egg white and allow them, plus the butter, to come to room temperature.
Step 1 – Prepping the fruit
Add currants, dried cranberries and orange juice to a small saucepan. The orange juice will soften the dried fruit and also increase the flavour.
Bring to the boil, then simmer for 5 minutes. This will make your house smell like a warm Fall day!
Strain the fruit through a small sieve. Baker’s Tip – keep the remaining juice to use in fruit cake if you wish.
Finally, cool the soaked fruit on paper towels on a tray. The paper will soak up any remaining liquid, which will avoid a soggy bottom in the biscuits.
Step 2 – Making the Garibaldi dough
Sift 150g self-raising flour and a pinch of salt together, then rub in 75g butter and 25g white sugar until it forms breadcrumbs.
Mix in 1 egg yolk and 1 tbsp water with a small knife until it forms a workable dough.
You can also use your hands if you prefer, although a table knife works very well to bring everything together quickly.
Knead the biscuit dough into a ball, flatten it, then wrap it in plastic wrap.
Chill for 20 minutes to allow the dough to relax. Don’t worry that the dough seems pretty small at this stage. It will roll out well once it has chilled.
Step 3 – Rolling and Filling
Remove the dough from the fridge and cut it in half. Baker’s Tip – preheat your oven at this stage to 350°F / 160°C Fan. On a floured surface, roll out half of the dough into a 20 by 15cm rectangle. Repeat with the second half. This will form the top and bottom of the Garibaldi biscuits.
Brush one half of the dough with egg white, then evenly spread the drained fruit. Place the second half of the dough on top. Dust with more flour if the dough feels sticky. If the dough starts to break up when you are lifting it, use your fingertips to push it back together. This is a rustic biscuit that is very forgiving!
Roll out the filled garibaldi dough into a 20 by 25cm rectangle. Look at the cute little tape measure that I found! It’s perfect for measuring dough.
Cut into evenly sized biscuits. I started by cutting the rectangle in half lengthwise.
And then cut each half into 6 pieces. Re-roll any offcuts of dough to make extra biscuits. I usually get around 16 biscuits from this recipe by using the scraps as well.
Step 4 – Baking
Carefully transfer the cut biscuits onto parchment-lined baking trays, ensuring that they are evenly spaced. Don’t worry if some end up slightly misshapen – they are still going to taste great. Prick a few holes in each biscuit with a fork, then brush with egg white.
A closer look at the spacing and the holes in the raw biscuits. I can usually fit 10 on a standard cookie sheet.
Bake at 350°F / 160°C Fan for approx 15 minutes. The biscuits are ready when the edges are turning golden brown.
Once removed from the oven, allow the biscuits to cool on the trays for 5 minutes before transferring onto a cooling rack. They will firm up as they cool.
Serving Suggestions
These classic British garibaldi biscuits are best served with your favourite cup of tea or coffee for a classic afternoon treat or a dollop of homemade 2-ingredient strawberry jam for a picture-perfect snack.
Storage Tips
Perfect for prepping ahead for a tea party or holiday gifting, these biscuits store well in an airtight container at room temperature for up to 7 days. You can also freeze the baked biscuits in layers for up to 3 months. Allow to defrost fully before serving.
Variations
This recipe is a modified version of traditional garibaldi. For other options, try this:
- Add orange or lemon zest to the biscuit dough for even more citrus tang.
- Use raisins or sultanas and soak them in brandy or rum.
- Sprinkle the biscuits with cinnamon sugar for extra indulgence.
- Dip in melted chocolate for a really fancy treat.
FAQs and Biscuit Tips
Depending on the shape and size that you cut, I usually get 16 rectangular cookies from this recipe.
I recommend using 0.5 flax egg (0.5 tbsp flaxseed to 1.5 tbsp water) as a yolk replacement and either water or plant-based milk in place of the egg white.
You can substitute any dried fruit. Just make sure you cut it up into currant-sized pieces. If you want to stay traditional, use 125 grams of currants and omit the cranberries. Golden raisins also work well in this recipe.
If your dough seems dry, add a touch more water to bring it together. Also, keep a close eye on the biscuits when they are baking and remove them as soon as the edges turn golden.
To keep the fruit in place, ensure the fruit is sufficiently drained and the bottom biscuit layer is well coated in egg white. Some falling out is perfectly normal.
Dairy Free Garibaldi Biscuits
Let’s take one last look at these cute sandwich biscuits. Enjoy with afternoon tea or spread a little jam on them for a quick breakfast snack. So good!
British Tea-time Treats
Check out these typical British family favourites:
- Mini Victoria Sponge Cakes – perfectly sized individual cakes for ultimate indulgence.
- Cherry Bakewell Tarts – dairy and gluten-free mini tarts.
- Coffee Layer Sponge Cake – a typical British bakery style cake.
- Welsh Cakes – another classic dried-fruit recipe.
If you try these biscuits, let me know what you think of them in the comments below. I love hearing from you. And don’t forget to pin this recipe for your next afternoon tea or British-themed treat.
Happy Baking!
British Garibaldi Biscuits – Dairy Free and Delicious
Equipment
- Saucepan
- Small bowl
- Knife
- Cling Film / Plastic Wrap
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 50 grams Dried Cranberries
- 75 grams Currants
- 150 ml Orange Juice
- 150 grams Self Raising Flour
- Pinch Salt
- 75 grams Plant Based Butter (unsalted)
- 25 grams White Sugar
- 1 Egg (separated)
- 1 tbsp Water
Instructions
Prep the Fruit
- Gather ingredients and supplies. Separate the egg yolk and egg white; let them and the butter come to room temperature.
- In a small saucepan, add 75 grams Currants, 50 grams Dried Cranberries, and 150 ml Orange Juice. Bring to the boil, then simmer for 5 minutes.
- Strain the fruit and let cool on paper towels to remove excess liquid. (Keep the juice for a fruit cake if you like.)
Making the Dough
- Sift 150 grams Self Raising Flour with a Pinch Salt. Rub in 75 grams Plant Based Butter (unsalted) and 25 grams White Sugar until it forms breadcrumbs.
- Mix in 1 egg yolk and 1 tbsp Water until dough comes together (small knife or hands).
- Knead into a ball, flatten, wrap in plastic, and chill 20 min.
Roll and Fill
- Preheat oven to 350°F / 160°C Fan. Remove the dough from the fridge and cut in half. On a floured surface, roll one half to a 20 x 15cm rectangle; repeat with the second half.
- Brush one layer with egg white, and evenly spread the drained spread. Place the second layer on top. Dust with flour if the dough feels sticky.
- Roll out the filled dough to 20 x 25cm. Cut into evenly sized rectangles (approx 16). Reroll offcuts as needed.
Bake
- Carefully transfer the biscuits to parchment-lined baking trays, ensuring that they are evenly spaced. Prick holes with a fork and brush with egg white.
- Bake for approx 15 minutes or until edges turn golden brown. Cool on the trays for 5 minutes, then transfer to a cooling rack to firm.
Video
Notes
- Origin & Inspiration: This recipe is inspired by Episode 2 of the Great British Bake Off 2022, with tweaks to make it dairy-free and improve biscuit consistency.
- Yield: Makes approx 16 rectangular biscuits; cookie cutters can be used for fun shapes.
- Dietary Swaps:
- Vegan: Use 0.5 flax egg (0.5 tbsp flaxseed + 1.5 tbsp water) for yolk, and water or plant-based milk for egg white.
- Gluten-Free: Swap flour with a gluten-free self-raising blend (check full recipe post for details).
- Serving Suggestions: Best enjoyed with a cup of tea or coffee. Spread a little jam for a quick breakfast snack.
- Storage: Store in an airtight container at room temperature for up to 7 days. Freeze in layers for up to 3 months; defrost completely before serving.
- Nutrition: Based on 1 biscuit per serving (approx 16 servings). Calculations are estimates for informational purposes only.
I’ll try to make this recipe soon, delicious and easy, best with coffee. thanks for sharing.
You’re so welcome Charah.
These biscuits are simply stunning! I just love how easy it is to make them, too!
So happy to hear that Mahy!
I made these biscuits and they were delicious! Such a fun snack!
Thanks Tayler – glad you liked them.
These cranberry and currant biscuits look and sound delicious. The hardest part is going to be not eating all of them in one sitting. Yum!
It’s so true – they don’t tend to last long when I make them!
I am definitely giving these biscuits a go this weekend! Thank you so much for sharing this recipe 🙂
My pleasure – I hope you enjoy them.