Garibaldi biscuits

Preparation info
  • Makes


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Remember these? I think they have gone out of fashion but you never know, they may well be back in. Garibaldi are lovely simply with a cuppa and make a great snacking biscuit as well as an excellent accompaniment to ice creams.


  • 95 g cold butter, cut into small pieces
  • 155 g caster sugar
  • 385


In a mixing machine, food processor, or a bowl and using your fingers, mix the butter, 95g of the sugar, the flour and salt to form a breadcrumb-like consistency. Add 80g of the chopped raisin mixture, then gradually add the milk and mix together well. Shape into a smooth dough, wrap in cling film and leave to chill in the refrigerator for about 40 minutes.

Meanwhile add the remaining d