{"id":11205,"date":"2019-02-14T14:14:35","date_gmt":"2019-02-14T19:14:35","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=11205"},"modified":"2022-07-27T16:39:40","modified_gmt":"2022-07-27T23:39:40","slug":"garibaldi-biscuits-recipe","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/garibaldi-biscuits-recipe\/","title":{"rendered":"Garibaldi Biscuits Recipe – Currant Raisin Cookies"},"content":{"rendered":"\n

Garibaldi biscuits<\/strong> are crunchy buttery cookies<\/em>, neither too rich nor too sweet, filled with soft currant raisins<\/strong> sandwiched inside. Every bite of these cookies has the taste of childhood.<\/p>\n\n\n\n

The memory of these Garibaldi biscuits was rekindled by some raisin cookies that I was baking on the fly, some time last week after dinner. I was quite fond of these currant cookies as a child. <\/p>\n\n\n

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\"Garibaldi <\/picture><\/figure><\/div>\n\n\n

I seem to love baking cookies after dinner for some reason and I never quite follow any recipe or even less write it down when I\u2019m baking at this time of the day. I let go to serendipity and it\u2019s kind of like — a little bit of this, a little of that, I \u2018feel\u2019 the dough and know it\u2019s okay. <\/p>\n\n\n\n

So, a batch of some raisin cookies ended up with a texture that reminded me of the Garibaldi biscuits. I quickly jotted down an approximation of the measurements of ingredients, lest the recipe be lost forever into the ether!<\/p>\n\n\n\n

Very often, my best recipes are those spontaneous ones that I don\u2019t take notes about. These tend to most often happen with baked stuffs like cakes<\/a> and cookies<\/a>. <\/p>\n\n\n\n

And when this happens, Kevin often goes like \u201cI know this is the one and only time I\u2019ll get to savour this delicious exquisite cake because I know there isn\u2019t going to be another one like this one ever again. So, I will take my time and really really appreciate every morsel of it because I know you didn\u2019t keep the recipe and I will never know of this sublime taste again for the rest of my life. This is the best cake you\u2019ve ever made and…\u201d<\/em> lol! <\/p>\n\n\n\n

He will go on and almost cry, sobbing about the sad state of things of a lost unwritten recipe which happened to be the most perfect cake that he\u2019s ever tasted. This mostly happens with cakes. It\u2019s pretty hilarious and I\u2019m not making this up! <\/p>\n\n\n\n

I confess that I\u2019ve lost many good creations in this way. So, maybe he\u2019s got a point and I understand his pain<\/em>. I don\u2019t quite consider it a loss though as I thoroughly enjoy the process when I\u2019m baking these kinds of treats on the loose. <\/p>\n\n\n

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\"Garibaldi <\/picture><\/figure><\/div>\n\n\n

What are Garibaldi Biscuits?<\/h3>\n\n\n\n

Back to the Garibaldi biscuits though. If you aren\u2019t familiar with them, these biscuits originate from the UK and (according to Wikipedia, since I didn\u2019t know that part of the history) was invented by Jonathan Carr who named them after Giuseppe Garibaldi. <\/p>\n\n\n\n

Garibaldi was an Italian army general known mainly for his contribution to the Italian unification and had visited the UK in 1854. He was so popular at the time that these biscuits were created and named after him and the name has stayed to this day. <\/p>\n\n\n\n

Regardless of the Italian name, these currant cookies are traditionally British and I remember them being available in Mauritius during the days of my childhood. Infact, I\u2019ve come to know recently that a version of the Garibaldi biscuits used to exist in the US as the \u2018Sunshine\u2019 Golden Fruit Cookies<\/em>. I\u2019ve never had the US version and I\u2019m guessing there may be just a slight difference between the two. <\/p>\n\n\n\n

If any of you out there have had the chance to taste both, then leave us a comment and let us know if there\u2019s any difference between the UK version and the US one. I\u2019d love to know.<\/p>\n\n\n\n

They made great afternoon tea time snacks or any time snacks. These cookies aren\u2019t too sweet and the currant raisins bring in some natural sweetness that lessen the need for a lot of additional sugar. They are crumbly and slightly dry and there\u2019s no better way to serve them than with an aromatic cup of cardamom spiced tea!<\/p>\n\n\n

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\"Garibaldi <\/picture><\/figure><\/div>\n\n\n

A distinct feature of the Garibaldi biscuits is that they come in long slabs that are lightly scored to define each cookie. If you\u2019ve ever had these biscuits before, I\u2019m sure you\u2019ll agree that much of the satisfaction comes from gently pulling each biscuit away. To get that same effect and so that the homemade cookies remain attached, it\u2019s imperative to only score the dough before baking and not cut through it. <\/p>\n\n\n\n

Apart from currant raisins, you can use other types of raisins like sultanas, golden raisins or other dried fruits. If using sultanas or other fruits that are larger than a currant, I suggest to finely chop them first. <\/p>\n\n\n\n

If you\u2019ve made this recipe, leave us a rating as this helps others to find the recipe. We\u2019d love to hear from you so share your creations with us on <\/em>Instagram<\/em><\/a>, tag <\/em>@veganlovlie<\/em><\/a><\/strong> or <\/em>#veganlovlie<\/em><\/a><\/strong>. <\/em><\/p>\n\n\n\n

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Watch the video for the easy step by step process.
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