There’s something wonderfully nostalgic about biting into a thin, golden cookie filled with chewy raisins that peek through the surface like little jewels. For many, Golden Raisin Biscuit Cookies—also known as Garibaldi Biscuits or Sunshine Raisin Biscuits—bring back sweet childhood memories of simple snacks and afternoon tea. These crisp, lightly sweetened cookies offer the perfect balance of buttery biscuit and bursts of fruity flavor.
Originating in the 19th century and named after Italian general Giuseppe Garibaldi, these biscuits became a beloved staple in both British and American households. Their charm lies in their simplicity—no frosting, no fancy decoration, just honest, classic flavor. Whether enjoyed with a cup of tea, coffee, or even a glass of milk, these biscuits embody timeless comfort.
If you’ve ever tasted the Sunshine Raisin Biscuits that came neatly stacked in foil packages, this homemade version will transport you right back to those familiar flavors—only fresher, crisper, and even more delightful.
Golden Raisin Biscuit Cookies (Garibaldi Biscuits) are thin, lightly sweet biscuits sandwiched with raisins and baked until perfectly crisp and golden. The buttery dough gets just enough sweetness from the fruit, resulting in a snack that’s both satisfying and not overly rich. These biscuits are easy to make, store beautifully, and make an elegant addition to any cookie tin or tea tray.
Ingredients & Instructions
Here’s how to create your own batch of classic Garibaldi Biscuits from scratch, complete with tips for perfect texture and flavor.
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 flour, sugar, baking powder, and salt. Pulse a few times to blend the dry ingredients evenly.
Add the cold butter, cut into small pieces, and pulse again until the mixture resembles coarse crumbs. Keeping the butter cold helps achieve that crisp, flaky texture classic to these biscuits.
Pour in the orange juice and pulse until the dough begins to come together. If it’s still too dry, add ice water, one tablespoon at a time, until a cohesive ball forms. Avoid overmixing—the dough should just hold together.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes to firm up.
Tip: Chilling makes the dough easier to roll and prevents it from sticking.
2. Prepare the Raisin Filling
Without cleaning the food processor, add the raisins and pulse a few times until just chopped. You want small bits of fruit, not a paste—this ensures even distribution and that signature speckled look after baking.
3. Roll the Dough
Preheat your oven to 350°F (175°C).
Cut two sheets of parchment paper to fit your baking pans. Lightly flour one sheet and roll one chilled dough disc into a thin ⅛-inch rectangle, about 8″x12″ in size.
Brush the surface lightly with beaten egg to help the raisin layer stick.
4. Add the Raisins and Fold
Sprinkle half of the chopped raisins evenly over one half of the rolled-out dough. Then, using the parchment paper to assist, fold the empty half over the raisins, creating a thin layer of fruit in the center.
Gently roll the folded dough into a slightly larger rectangle, about 6″x15″, pressing lightly so some raisins show through the surface.
Brush the top with the remaining egg glaze to give the biscuits a golden finish.
Trim the edges neatly and cut into 2″x2″ squares or rectangles—but don’t separate them yet. Keeping them together while baking helps them crisp evenly.
5. Bake to Golden Perfection
Transfer the parchment and dough onto a baking sheet. Repeat the same process with the second disc of dough and remaining raisins.
Bake for 15–20 minutes, rotating the pans halfway through if baking both at once. The biscuits should be lightly golden around the edges.
Once baked, cool them on the baking sheet or slide the parchment onto a counter to cool completely. When cool, separate the biscuits and store them in an airtight container.
They’ll keep fresh for up to one week, though they’re often gone much sooner!
Cooking Tips & Variations
1. Choose Your Fruit
While traditional Garibaldi biscuits use currants, you can easily substitute golden raisins for a brighter flavor or black raisins for deeper sweetness. Try mixing a few for visual and flavor contrast.
2. Add Citrus or Spice
For a flavor twist, mix in a bit of orange zest, lemon zest, or a dash of cinnamon into the dough. These subtle additions enhance the fruity notes and add warmth.
3. Keep It Crisp
The secret to crisp, snappable biscuits is rolling the dough thinly and baking until lightly browned. Don’t underbake; that golden color means the moisture has baked out properly.
4. Glaze Options
If you prefer extra shine, brush with a little milk and sugar instead of egg wash for a delicate finish.
5. Make Ahead
These cookies freeze beautifully. Simply layer them between parchment in an airtight container and freeze for up to 2 months. Thaw at room temperature for a quick treat anytime.
Storage & Serving Suggestions
Storage
Keep the biscuits in an airtight tin or jar for up to a week at room temperature. If you prefer extra crispness, reheat them in a 300°F (150°C) oven for a few minutes before serving.
Serving Ideas
- Enjoy with afternoon tea or coffee.
- Serve alongside fresh fruit or a cheese board for a sweet contrast.
- Dip in vanilla or rum glaze for a dessert version.
Their simplicity makes them versatile—you can serve them plain, dressed up, or even gift them in a decorative tin.
Golden Raisin Biscuit Cookies are a delightful reminder that sometimes the simplest treats bring the most joy. Each crisp, golden bite carries a perfect balance of buttery biscuit and chewy fruit. They’re elegant enough for a tea party yet comforting enough for a quiet moment at home.
Making them from scratch not only fills your kitchen with the warm aroma of baked butter and fruit but also reconnects you with a piece of baking history that has stood the test of time.
Bake a batch, share them with someone special, and savor the nostalgic sweetness that only Garibaldi Biscuits can deliver.
FAQs
1. Can I use a different fruit instead of raisins?
Yes! Try chopped dried cranberries, cherries, or apricots for a modern twist.
2. How thin should I roll the dough?
Aim for about ⅛-inch thickness—thin enough to crisp but thick enough to hold the fruit.
3. Why do my biscuits turn out soft?
They may need a few extra minutes in the oven. Bake until lightly golden for crisp results.
4. Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
5. Do I need a food processor?
It helps with quick, even mixing, but you can make the dough by hand using a pastry cutter or your fingertips.
Golden Raisin Biscuit Cookies (Garibaldi Biscuits) are crisp, buttery raisin-filled cookies baked to golden perfection. A nostalgic treat perfect for tea or snacking!
