Experience an unforgettable burst of sunshine with these irresistible raisin biscuits blending buttery pastry with tangy, lemon-infused raisins. Perfectly balanced with hints of sugar and rich butter, these treats evoke nostalgic flavors and cherished childhood delights. Ideal for tea time, their vibrant texture and exceptional taste effortlessly captivates the senses.

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I’ve always enjoyed making these Garibaldi Biscuits because they are simple yet so flavorful. They remind me of classic British baking and have a great balance between crunchy and chewy textures.

I use 250g plain flour and 125g unsalted butter that is chilled and cubed, mixed with 50g granulated sugar for the dough. Adding 1 large egg, 1/2 tsp baking powder and a pinch of salt boosts the flavor while keeping the biscuits light.

The best part is the 300g raisins that are prepped separately with 50g granulated sugar, 2 tbsp water and 1 tsp lemon juice, giving them a slight tanginess. These cookies not only offer a good source of energy and fiber from the raisins but also bring a nostalgic feel to the table.

It is one of my favorite raisin recipes for cookie desserts and a yummy treat for any time of day.

Why I Like this Recipe

I love this recipe for several reasons:

1. I like how the buttery, crumbly dough pairs perfectly with the sweet, tangy raisins – it just hits the spot every time.
2. I enjoy that making these biscuits is fun and pretty simple, even when the dough feels a bit stubborn sometimes.
3. I appreciate how the warm, sticky raisins add moisture and a punch of flavour that reminds me of my childhood baking with family.
4. I also like that they have a unique texture – a crisp edge with a tender centre – making them so satisfying to bite into.

Remember those biscuits we used to call Sunshine Raisin Biscuits or sometimes Garibaldi Biscuits? Depending on where you are from, they might have a different name, but if you’re into raisins, then you will really love these. Every time I bake them, I feel like I’m sharing a small piece of my past with friends, even if the dough sometimes doesn’t quite hold together perfectly on the first try and I end up having to give it a little extra knead. It’s that little imperfection that makes them feel homemade and special.

Ingredients

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Plain Flour: Carbohydrate source that builds structure and gives a little fiber boost.
Unsalted Butter: Rich creamy fat that tenderizes biscuits and adds a delish flavor.
Egg: Protein source that binds the dough and adds moisture for a softer texture.
Raisins: Sweet, chewy fruits with fiber and natural sugars creating a burst of flavor.
Granulated Sugar: Adds extra sweetness and helps balance the sour lemon juice.
Baking Powder: Leavening agent that makes the biscuits rise and become light and airy.

Ingredient Quantities

250g plain flour

125g unsalted butter, chilled and cubed

50g granulated sugar for the dough

1 large egg

1/2 tsp baking powder

A pinch of salt

300g raisins

50g granulated sugar for the raisins

2 tbsp water

1 tsp lemon juice

How to Make this

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1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.

2. In a small saucepan, mix the raisins with 2 tbsp water, 1 tsp lemon juice and 50g granulated sugar and gently heat until the sugar dissolves; take it off the heat once the raisins are a bit sticky.

3. In a large bowl, whisk together 250g plain flour, 1/2 tsp baking powder, a pinch of salt, and 50g granulated sugar.

4. Add 125g chilled, cubed unsalted butter into the flour mixture and rub it in with your fingertips till it looks like breadcrumbs.

5. Crack in 1 large egg and mix until the dough just starts to come together; don’t overdo it as you want a tender texture.

6. Stir in the warm raisins and gently fold them into the dough making sure they spread evenly.

7. Scoop the dough onto your prepared tray and flatten each scoop into a thin, oval shape.

8. If the dough feels dry or isn’t holding together, give it a gentle knead before shaping again.

9. Bake in the preheated oven for about 12-15 minutes, or until the biscuits are lightly golden on the underside.

10. Remove the biscuits from the oven and let them cool on a rack for a few minutes before enjoying these sunshine raisin biscuits.

Equipment Needed

1. Oven – You need one that can preheat to 350°F (180°C)
2. Baking tray – For placing your biscuits; you’ll also need parchment paper to line it
3. Small saucepan – To heat the raisins with water, lemon juice, and sugar
4. Large mixing bowl – For whisking the dry ingredients together
5. Whisk – Or a fork would do, just to mix flour, sugar, salt and baking powder
6. Measuring spoons – For the water, lemon juice and sugar portions
7. Spatula – To gently fold in the heated raisins into the dough
8. Cooling rack – For letting the biscuits cool after baking

FAQ

Q: Can I use salted butter instead of unsalted butter?

A: Sure, you can use salted butter but ya might want to cut down on the extra salt in the recipe so it doesn't turn out too salty.

Q: Do I need to soak the raisins before adding them to the dough?

A: Not really, but tossing them in water with sugar and lemon juice helps rehydrate them, making them plumper and tastier in the biscuits.

Q: Can I substitute plain flour with self-raising flour?

A: Its not recommended cuz self-raising flour already contains baking powder and that might mess up the texture of your biscuits.

Q: How long should I chill the dough before baking?

A: It's best to chill it for at least 30 minutes. That helps the butter solidify so you get a flakier texture when baked.

Q: How should I store leftover biscuits?

A: Store them in an airtight container at room temp, and they'll stay good for about a week. If you wanna keep them longer, try freezing and reheat in a warm oven.

Garibaldi Biscuits Recipe Substitutions and Variations

Unsalted Butter: You can use chilled margarine instead, though it might slightly change the flavor.
Plain Flour: Try swapping it with whole wheat pastry flour or a mix of all purpose flour for a heartier texture.
Large Egg: Replace with 1/4 cup unsweetened applesauce if you don’t have eggs handy.
Raisins: Dried cranberries or sultanas work fine if raisins are not available, even though the taste changes a bit.
Lemon Juice: If you’re out, use 1/2 tsp vinegar mixed with a little water as a substitute.

Pro Tips

1. Use your cold butter straight from the fridge and make sure its cubed real small so that when you rub it in it forms nice breadcrumb-like bits that help keep the dough tender.
2. Dont mix the dough too much when you add in the egg – just do it until it starts coming together, because overmixing can make the biscuits tough instead of light.
3. Let the raisins really soak up that lemony sugar water, so if they seem a bit dry they’ll plump up nicely and spread evenly through the dough.
4. If your dough feels crumbly or dry after adding the raisins, try giving it a gentle knead with your fingers – a little goes a long way to get it back together without overworking it.

Garibaldi Biscuits Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

315

kcal

Equipment: 1. Oven – You need one that can preheat to 350°F (180°C)
2. Baking tray – For placing your biscuits; you’ll also need parchment paper to line it
3. Small saucepan – To heat the raisins with water, lemon juice, and sugar
4. Large mixing bowl – For whisking the dry ingredients together
5. Whisk – Or a fork would do, just to mix flour, sugar, salt and baking powder
6. Measuring spoons – For the water, lemon juice and sugar portions
7. Spatula – To gently fold in the heated raisins into the dough
8. Cooling rack – For letting the biscuits cool after baking

Ingredients

250g plain flour
125g unsalted butter, chilled and cubed
50g granulated sugar for the dough
1 large egg
1/2 tsp baking powder
A pinch of salt
300g raisins
50g granulated sugar for the raisins
2 tbsp water
1 tsp lemon juice

Directions

Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
In a small saucepan, mix the raisins with 2 tbsp water, 1 tsp lemon juice and 50g granulated sugar and gently heat until the sugar dissolves; take it off the heat once the raisins are a bit sticky.
In a large bowl, whisk together 250g plain flour, 1/2 tsp baking powder, a pinch of salt, and 50g granulated sugar.
Add 125g chilled, cubed unsalted butter into the flour mixture and rub it in with your fingertips till it looks like breadcrumbs.
Crack in 1 large egg and mix until the dough just starts to come together; don't overdo it as you want a tender texture.
Stir in the warm raisins and gently fold them into the dough making sure they spread evenly.
Scoop the dough onto your prepared tray and flatten each scoop into a thin, oval shape.
If the dough feels dry or isn’t holding together, give it a gentle knead before shaping again.
Bake in the preheated oven for about 12-15 minutes, or until the biscuits are lightly golden on the underside.
Remove the biscuits from the oven and let them cool on a rack for a few minutes before enjoying these sunshine raisin biscuits.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.