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Garibaldi Biscuits

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Welcome back to the Great British Bake-Off (Baking Show) for 2022! It’s Biscuit Week and we’re making Garibaldi Biscuits, the technical bake for this episode.

Garibaldi Biscuits are made by wrapping thin almost shortcrust pastry around dried fruit. Then the dough is sliced into rectangles and baked until light golden brown and crispy. Perfect to serve with a cup of tea or a hot cup of fresh coffee.

Garibaldi biscuits with a cup of coffee.

This recipe is the Great British Baking Show Bake-Along bake for Biscuit Week. Remember biscuit in the UK doesn’t mean a soft flaky layered biscuit but rather a cookie!

Some of our favorite GBBO Biscuits from years past are these Florentines and these Spitzbuben. And of course, EVERYONE loved these Viennese Whirls.

Garibaldi biscuits on rack.

2022 GBBO Biscuit Week Biscuits

Our choices for Biscuit Week included:

  • Signature Bake: Macarons (that look like anything but macarons)
  • Technical: Garibaldi Biscuits (with chocolate feathering)
  • Showstopper: Biscuit Mask (that MUST sit up on a stand)

We chose the Technical Bake for its easy, yet difficult bake. The recipe seems rather straightforward but once you get working on it you realize it’s harder than it looks.

Garibaldi Biscuits up close.

Garibaldi Biscuit Tips

Just in the ability to keep the dough together while rolling it over dried fruit. It wants to tear. So you have to chill the dough well, work quickly, and don’t let the dried fruit tear the dough.

And don’t get me started on the soaked fruit inside. I think it could easily be spritzed with juice rather than soaked in boiling juice. The fruit never dried out after that soak. It was soaked through and through.

Plus the amount of fruit in Prue’s Garibaldi Biscuit recipe was a lot more than I could STUFF in these biscuits. Like so much more. I halved the amount used and it was still too much. I can’t believe they would ever dry out and get crispy if you added so much wet fruit.

I compromised in this version of the recipe with half the fruit and half the liquid and didn’t boil them together. I also used my homemade dried pitted cherries, use any fruit you like or have on hand.

Drying soaked fruit to put in garibaldi biscuits.

I skipped the chocolate feathering on these cookies. They don’t typically come with chocolate so I left it off. The other recipes you see online have cinnamon sugar on top. But I felt they were asking you to mimic the store-bought version and they don’t have cinnamon sugar on them. So I skipped that too.

About this recipe

This recipe has my personal changes to it. What I THINK worked best I put in the recipe. Use Prue’s if you want EXACTLY what everyone else used.

It calls for SELF-RAISING FLOUR which is not self-rising flour. To make self-raising flour to one cup of all-purpose flour add 2 tsp baking powder.

Yield: 12 cookies

Garibaldi Biscuits

Garibaldi biscuits on rack.

These Garibaldi Biscuits are also sometimes called the flies graveyard for the way the dried fruit shows through the dough.

Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes


  • 1 cup dried fruit, use currants, raisins, I used dried cherries
  • 1/3 cup orange juice
  • 1 cup self-raising flour
  • 1/2 tsp salt
  • 1/3 cup of cold butter
  • 2 TBSP sugar
  • 1 egg, separated
  • 1 TBSP water


  1. finely chop the dried fruit
  2. gently warm the fruit and the juice to a simmer, remove from the heat, strain the fruit out and place on paper towels to drain
  3. put the flour and salt in the bowl of a food processor and pulse to combine
  4. add the butter and process until it looks like crumbs
  5. sprinkle in the sugar and pulse
  6. add the egg yolk and the water and pulse again
  7. pull the dough ball out and knead gently
  8. divide in half and flatten into disks, wrap and chip for 15-20 minutes
  9. meanwhile press the excess moisture out of the fruit as much as possible
  10. preheat the oven to 350°
  11. when the dough is chilled roll each disk into a 6x8 rectangle
  12. brush one rectangle with egg white
  13. sprinkle the dried fruit over the top of the egg white, place the other rectangle on top
  14. roll the two together into a rectangle about 10x11
  15. cut in half lengthwise and then cut into 6 pieces
  16. brush with the egg white and bake for 12-13 minutes
  17. the biscuits should be lightly browned
  18. cool on the baking sheet for 5 minutes and then place on a cooling rack to cool completely
  19. separate if they are stuck together, I used scissors to gently cut the fruit between each biscuit

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laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

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