British Garibaldi Biscuits - Dairy Free and Delicious
Learn how to make British Garibaldi biscuits with this easy, dairy-free version! These classic traditional Garibaldi biscuits have a crunchy edge and soft, fruity centre - perfect for afternoon tea, gifting, or just a sweet snack.
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.
Nutrition
Serving: 1 BiscuitCalories: 86kcalCarbohydrates: 10.7gProtein: 1.5gFat: 4.1gSaturated Fat: 0.6gCholesterol: 10mgSodium: 49mgPotassium: 52mgFiber: 0.6gSugar: 2.9gCalcium: 5mgIron: 1mg
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