Step into a world of nostalgic delight with these utterly irresistible Garibaldi biscuits. Renowned for their unique combination of a crisp, golden-baked pastry exterior and a wonderfully soft, fruit-filled interior, these biscuits are a true British classic and an enduring favourite for tea time. Each bite delivers a burst of buttery goodness complemented by the sweet, chewy currants, creating a harmonious texture and flavour profile that’s simply unmatched.

Globally cherished and known by various charming (and sometimes quirky!) monikers, you might have heard Garibaldi biscuits affectionately referred to as “squashed fly biscuits” or even “flies graveyard.” While these names might not sound the most appetizing, rest assured, these delightful cookies contain absolutely no insects! The playful names merely allude to the appearance of the currants pressed between the layers of dough. Traditionally, the fruity filling is made with succulent currants, but you’ll often find delicious variations using plump raisins or tender sultanas as well.

Mastering the art of homemade Garibaldi biscuits is a rewarding experience. Our recipe guides you through creating that perfect buttery dough, evenly distributing the juicy fruit, and achieving that signature golden finish. Whether you’re an experienced baker or just starting, this easy-to-follow guide will help you recreate this iconic treat right in your own kitchen.

If you’re looking for more delightful baking projects, don’t miss these incredible homemade Florentines, or try our ever-popular buttery sultana cookies for another fruity indulgence. Both are perfect companions for your next cup of tea or coffee.

This beloved recipe was originally shared on June 18th, 2021, and has been meticulously updated with enhanced instructions, clearer details, and beautiful new step-by-step images to ensure your baking success.

How to Make Garibaldi Biscuits (Squashed Fly Biscuits): A Simple Step-by-Step Guide

Making these classic British biscuits is a wonderfully straightforward process, offering a delightful departure from typical drop cookies. The unique assembly method is not only fun but also yields a distinctively layered, fruit-filled treat. Follow these steps for perfect homemade Garibaldi biscuits every time.

For full ingredients lists and precise step-by-step instructions, please scroll down to the recipe card.

1. Prepare and Soak the Dried Fruit for Maximum Juiciness

Begin by placing your chosen dried fruit (currants, raisins, or sultanas) in a small bowl. Pour the liqueur (such as Frangelico or brandy) or orange juice over them. Allow the fruit to soak for a minimum of 30 minutes. This crucial step rehydrates the fruit, making it plump, tender, and bursting with flavour, which is essential for the soft, chewy filling of your Garibaldi biscuits. Ensure the fruit is well-drained before assembly.

2. Craft the Buttery Biscuit Dough: Flaky Perfection Starts Here

In a large mixing bowl, combine the dry ingredients: flour, half of the caster sugar, and salt. Give them a good whisk to ensure they are evenly distributed. Next, add the cold, grated unsalted butter. Using a pastry blender, two knives, or your fingertips (being careful not to overwork or melt the butter), cut the butter into the flour mixture until it resembles coarse, lumpy sand with some pea-sized pieces of butter still visible. These small pockets of butter are what create the wonderful flakiness in the finished biscuit.

Now, gradually add the cold milk, mixing with a fork until the dough just starts to come together in clumps. Finish bringing the dough together gently with your hands, forming it into a rough rectangle. Avoid overworking the dough, as this can make the biscuits tough. Wrap the dough in baking paper or plastic wrap and chill it in the refrigerator for 30 minutes. This chilling period allows the gluten to relax and solidifies the butter, making the dough easier to roll out and contributing to a flakier biscuit.

Handy Tools for Garibaldi Biscuit Making: Essential Kitchen Equipment

To ensure a smooth and enjoyable baking experience, having the right tools can make all the difference. While many items are standard kitchen essentials, a few specialized pieces will greatly assist in crafting perfect Garibaldi biscuits:

• Pastry Cutter: An indispensable tool for efficiently cutting cold butter into flour without overworking the dough or melting the butter with your hands. It creates that desirable coarse, sandy texture with visible butter pieces, leading to a flakier biscuit.
• Rolling Pin: Essential for rolling out your biscuit dough evenly and to the correct thickness. A good rolling pin, whether traditional or adjustable, will help you achieve consistent layers.
• Baking Sheet (or Cookie Tray): A sturdy baking sheet provides the flat surface needed for baking your Garibaldi biscuit slab. Lining it with baking paper prevents sticking and makes transfer easier. Using one with a wire rack is ideal for cooling the biscuits, allowing air circulation for maximum crispness.
• Sharp Knife: Crucial for trimming the dough and, most importantly, for cleanly slicing the warm baked slab into individual rectangular biscuits.
• Small Bowls: Useful for soaking the fruit, preparing the cinnamon sugar mixture, and whisking the egg wash.
• Measuring Cups and Spoons / Kitchen Scale: For accurate measurement of ingredients, especially when following the recipe’s weight measurements for flour, which is highly recommended for consistent results.
• Wire Cooling Rack: Allows air to circulate around the baked biscuits, ensuring they crisp up perfectly as they cool.

More Irresistible Recipes You’ll Love: Expand Your Baking Repertoire

If you’ve enjoyed baking and tasting these classic Garibaldi biscuits, you’re in for a treat with our other popular cookie and sweet recipes. We’ve curated a selection of delightful bakes that are perfect for any occasion, from afternoon tea to a cozy dessert. Dive into these recipes and discover new favourites!

• Buttery Sultana Cookies: If you love fruity biscuits, these soft, chewy cookies packed with juicy sultanas are an absolute must-try. Their rich buttery flavour makes them incredibly addictive.
• White Chocolate Blueberry Cookies: A match made in heaven! These tender cookies are studded with sweet white chocolate chunks and bursts of fresh or frozen blueberries.
• Lemon Curd Cookies: Brighten your day with these zesty cookies, featuring a delicate crumb and a delightful surprise of tangy lemon curd in the centre.
• Easy Jam Tarts: A childhood classic, these mini tarts with a flaky pastry crust and sweet jam filling are simple to make and always a hit.
• Homemade Custard Creams: Recreate the iconic British biscuit with our recipe for creamy, vanilla-filled custard creams – far superior to store-bought!
• Dark Chocolate Walnut Cranberry Cookies: A sophisticated cookie boasting the perfect balance of bittersweet chocolate, crunchy walnuts, and chewy cranberries.

Garibaldi Biscuits Recipe: Classic Homemade Currant Cookies

• ⅔ cup currants (105g / 3.7oz)
• ⅓ cup Frangelico liqueur (80ml) (or see notes for alternatives)
• 130 g plain flour (all-purpose flour) (1 cup / 4.6oz)
• 65 g caster sugar (superfine sugar) divided 50:50 (⅓ cup / 2.3oz)
• ¼ teaspoon salt
• 85 g unsalted butter grated and cold, (¾ stick / 3oz)
• 1 ½ tablespoons milk cold, (30ml) (notes 1 & 2)
• 1 teaspoon ground cinnamon
• 1 egg yolk beaten with a dash of water (for egg wash)

• In a small bowl, combine the currants and your chosen liqueur (or orange juice). Stir to coat the fruit thoroughly, then set aside to soak for at least 30 minutes. This step is crucial for plumping the fruit and enhancing its flavour.
• In a medium bowl, whisk together the plain flour, half of the caster sugar, and salt until well combined.
• Add the cold, grated unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips (being careful to work quickly to avoid melting the butter), cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. This creates flakiness.
• Gradually add 1 ½ tablespoons of cold milk to the mixture, mixing it in with a fork. Continue to gently bring the dough together with your hands until it forms a cohesive, slightly sticky mass. If needed, add up to an additional ½ tablespoon of milk, one tiny splash at a time, until the dough comes together. Avoid overworking.
• Flatten the dough into a rough rectangular shape. Wrap it tightly in baking paper or plastic wrap and chill in the refrigerator for 30 minutes. This resting period helps the dough relax and makes it easier to roll.
• While the dough chills, preheat your oven to 180°C (160°C fan-forced) / 350°F. Line a baking tray with baking paper.
• Drain the soaked currants thoroughly, discarding any remaining liquid. You can place them in a fine-mesh strainer over a small dish to ensure they are as dry as possible.
• In another small bowl, combine the remaining half of the caster sugar with the ground cinnamon. Stir well and set aside.
• Divide the chilled dough in half. On a lightly floured surface, use a rolling pin to roll out one half of the dough into an approximate 20cm x 20cm (8×8 inches) square. For best results, aim for even thickness. Carefully transfer this rolled dough to your prepared baking tray.
• Evenly scatter all of the drained currants over the first layer of dough, ensuring good coverage. Follow this with a generous dusting of half of your prepared cinnamon sugar mixture over the fruit.
• Roll out the second piece of dough to the same 20cm x 20cm (8×8 inches) square. Gently lay it over the currant-covered first layer. Use your hands to press down gently but firmly all over the top layer, ensuring the two dough layers adhere well around the fruit. Trim off any rough edges of the dough with a sharp knife to create a neat rectangle.
• In a small bowl, beat the egg yolk with a dash of water to create an egg wash. Brush this mixture evenly over the top surface of the assembled dough. Then, sprinkle the remaining cinnamon sugar over the egg-washed top.
• Bake for 25-30 minutes, or until the top of the biscuit slab is beautifully golden brown and firm to the touch. Keep an eye on it to ensure even browning.
• Once baked, carefully use the edges of the baking paper to slide the entire biscuit slab from the tray onto a cutting board. Immediately, while still warm and slightly soft, use a sharp knife to cut the slab into individual rectangular biscuits (traditionally long, thin strips). This allows for clean cuts. Let the biscuits cool completely on a wire rack. They will crisp up as they cool, achieving their signature texture.
• We hope you love this Garibaldi biscuits recipe! Please take a moment to leave a comment & rating below. Your feedback is greatly appreciated and incredibly helpful to other bakers.

1. Tablespoons: Please note that I use a standard Australian 20ml tablespoon in this recipe, which is equivalent to 4 teaspoons. It’s a good idea to check the size of your measuring spoons to ensure accuracy.
2. Milk Quantity: The amount of milk required can be slightly variable. Start with 1.5 tablespoons and add more only if the dough is too dry to come together.
3. Other Liqueurs for Soaking: While brandy is the traditional choice for soaking currants, I often use Frangelico for its lovely nutty flavour, and it’s a liqueur I typically have on hand. Other excellent choices include sherry, muscat, port, or even Amaretto for an almond twist.
4. Non-Alcoholic Option: For an alcohol-free version of these Garibaldi biscuits, simply substitute the liqueur with an equal amount of fresh orange juice. It adds a delicious citrusy note that complements the fruit beautifully.
5. Freezing Instructions: Garibaldi biscuits are wonderfully freezer-friendly! You can freeze them either before or after baking for up to 3 months. If freezing baked biscuits, ensure they are completely cool before placing them in an airtight container. If freezing unbaked, wrap the entire assembled slab tightly in plastic wrap and then foil. They make a fantastic option for gifting during the festive season or for having a quick treat on hand.
6. Nutritional Information: The nutrition details provided are approximate only and have been derived from an online calculator. Please be aware that the specific brands and quantities of ingredients you use may cause slight variations in the final nutritional values.

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