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