There’s something deeply comforting about rediscovering an old-fashioned cookie that once filled lunchboxes and tea tins alike. Golden Raisin Biscuit Cookies, also known as Garibaldi Biscuits or Sunshine Raisin Biscuits, are exactly that kind of nostalgic treat. With their thin, crisp layers and chewy raisin filling, they bring back memories of simpler times — perhaps of enjoying a slightly sweet, fruit-filled cookie alongside a warm cup of tea or a glass of milk.
Originally created in the 1800s, Garibaldi Biscuits have remained a quiet favorite in many homes across the world. The golden, flaky biscuit exterior hides a treasure of sweet, sticky raisins that peek through the surface after baking — giving each bite a perfect contrast of texture and flavor. Whether you’re recreating a childhood favorite or discovering them for the first time, these biscuits are a delightful balance of crisp and chewy that’s impossible to resist.
Recipe Overview
Golden Raisin Biscuit Cookies (Garibaldi Biscuits) are classic fruit-filled cookies made by sandwiching chopped raisins between two thin layers of biscuit dough. The layers are rolled together until the fruit peeks through, then baked to golden perfection. They’re slightly sweet, lightly crisp, and irresistibly chewy — perfect with tea, coffee, or as a nostalgic snack.
Ingredients & Instructions
Ingredients
- 1 cup all-purpose flour (plain flour)
- 3 tablespoons confectioners’ sugar (icing sugar)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold
- 3 tablespoons orange juice
- 1–2 tablespoons ice water
- 1 ½ cups raisins (golden, black, or sweet currants)
- 1 large egg, lightly beaten
Step-by-Step Instructions
1. Prepare the Dough
In a food processor, combine the flour, confectioners’ sugar, baking powder, and salt. Pulse briefly to mix. Add the cold butter, cut into cubes, and pulse again until the mixture resembles coarse crumbs.
Next, add the orange juice and pulse until the dough just begins to come together. If it feels too dry, add ice water a tablespoon at a time until it forms a cohesive ball.
Divide the dough into two equal discs, wrap each in plastic wrap, and chill for 30 minutes. This step helps the butter firm up, ensuring a crisp and flaky biscuit texture after baking.
2. Chop the Raisins
Without cleaning the food processor, add the raisins and pulse a few times until they’re coarsely chopped. This helps the fruit spread evenly and prevents large clumps in the dough.
3. Roll Out the Dough
Preheat your oven to 350°F (175°C). Cut two sheets of parchment paper to fit your baking pans.
On one sheet, lightly flour the surface and roll out one chilled dough disc into a thin rectangle about ⅛ inch thick (roughly 8×12 inches).
Brush the top lightly with beaten egg. Spread half of the chopped raisins evenly over half of the dough lengthwise.
4. Fold and Roll Again
Fold the plain half of the dough over the raisin-covered half, using the parchment paper to help lift it. Roll gently again to create a rectangle about 6×15 inches. You should see some of the raisins poking through the dough — that’s exactly what you want.
Brush the top lightly with more egg glaze, then trim the edges for a neat rectangle. Cut into 2×2-inch squares or rectangles. Leave the pieces connected on the parchment paper; they’ll bake together and can be separated later.
5. Bake to Golden Perfection
Transfer the parchment sheet onto a baking pan and repeat the process with the second dough disc and remaining raisins.
Bake the cookies for 15–20 minutes, or until the tops are lightly golden brown. If baking two trays at once, rotate them halfway through to ensure even coloring.
Once baked, let the cookies cool on the baking sheet for a few minutes before sliding the parchment onto a cooling rack or countertop. When completely cool, separate the cookies into individual squares.
Store in an airtight container at room temperature for up to one week.
Cooking Tips & Variations
1. Add a Citrus Twist
Enhance the flavor by adding a little orange or lemon zest to the dough. The bright citrus aroma perfectly complements the sweetness of the raisins.
2. Use Mixed Dried Fruit
While traditional Garibaldi Biscuits use raisins, you can also use dried cranberries, currants, or chopped apricots for variety.
3. Try a Glaze
For a touch of sweetness, drizzle the cooled biscuits with a light vanilla or citrus glaze made from confectioners’ sugar and juice.
4. Make Them Extra Crisp
For a snappier bite, roll the dough slightly thinner and bake for an extra 2–3 minutes.
5. Gluten-Free Option
Substitute the all-purpose flour with a 1:1 gluten-free baking blend, ensuring it contains xanthan gum for structure.
These variations let you personalize your biscuits — from chewy and fruity to crisp and buttery — while keeping the essence of this nostalgic cookie alive.
Storage & Serving Suggestions
Storage
- Store cooled biscuits in an airtight container at room temperature for up to 7 days.
- For longer storage, freeze them for up to 2 months. Thaw at room temperature before serving.
Serving
These biscuits shine as a light snack or dessert. Enjoy them:
- With tea, coffee, or hot chocolate
- As part of a dessert platter with fresh fruit and cheese
- Crumbled over vanilla ice cream for a sweet, crunchy topping
Their subtle sweetness and fruity flavor make them perfect for afternoon tea or as a treat to tuck into lunchboxes.
Conclusion
Golden Raisin Biscuit Cookies (Garibaldi Biscuits) are more than just a cookie — they’re a nostalgic bite of history. With their crisp layers, buttery texture, and chewy raisin filling, they offer the perfect blend of simplicity and comfort. Whether you’re baking them to relive a childhood memory or introducing them to someone new, these biscuits are sure to bring smiles all around.
Pair them with tea, coffee, or a cozy afternoon conversation — and let the golden sweetness remind you of the simple joys of home-baked goodness.
FAQs
1. Can I make the dough ahead of time?
Yes. You can prepare the dough up to 2 days in advance and store it in the refrigerator until ready to roll out.
2. Do I need to use a food processor?
No. You can use a pastry cutter or two knives to cut in the butter by hand and mix the dough with a fork.
3. Why do the raisins show through the dough?
Rolling the dough thinly and folding it over the raisins helps them peek through, giving the biscuits their classic look.
4. Can I use margarine instead of butter?
Yes, but butter provides a richer, more traditional flavor.
5. How can I keep the biscuits crispy?
Allow them to cool completely before storing, and keep them in an airtight container away from humidity.
SEO Meta Description:
Golden Raisin Biscuit Cookies, also known as Garibaldi Biscuits, are thin, crispy fruit-filled cookies with a chewy raisin center — a nostalgic, buttery treat perfect for tea or snacks.
