Makes 24
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Recognised by sweet currants wedged between two golden and sugary biscuits, garibaldi biscuits have made a strong impression on many of us, especially when it comes to universal and nostalgic childhood snacks. Learn to recreate your own with this simple recipe that breaks down the treat into seven simple steps, and no more ingredients you can count with two hands. We’ve added a trickle of brandy to keep things festive, too.


  • ⅔ cup (110 g) dried currants
  • 2 tbsps brandy
  • 1½ cup (225 g) plain (all-purpose) flour
  • ½ cup (110 g) caster (superfine) sugar
  • 80 g cold unsalted butter, chopped
  • ⅓ cup (80 ml) milk
  • 1 tsp ground cinnamon
  • 1 egg, beaten lightly

Combine currants and brandy in small bowl, stand 30 mins. Drain, discard brandy.


Meanwhile, sift flour and half the sugar into medium bowl, rub in butter until mixture is crumbly. Stir in enough milk to make a firm dough. Turn dough onto floured surface, knead gently until smooth. Wrap in plastic, refrigerate 30 mins.


Preheat oven to 200 C (180 C fan forced). Grease oven tray.

Combine remaining sugar and cinnamon in small bowl.
Divide dough in half. Roll one half between sheets of baking paper until 20 cm x 30 cm rectangle, place on oven tray. Sprinkle with 2 tbsps of cinnamon sugar and currants. Roll remaining dough between sheets of baking paper until 20 cm x 30 cm rectangle, place dough on top of currants.

Using rolling pin, roll slice while on tray until 5 mm thick, trim edges. Mark into 24 rectangles. Brush top with egg, sprinkle with remaining cinnamon sugar.


Bake about 25 mins, stand 5 mins. Using sharp knife, cut into biscuits along marked lines.

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