There’s something wonderfully nostalgic about opening a tin and finding rows of thin, golden, raisin-studded biscuits that seem to sparkle in the light. Known fondly as Garibaldi Biscuits or Sunshine Raisin Biscuits, these cookies have charmed generations with their crisp texture and sweet bursts of fruit. Originating from the late 1800s, they were named after the Italian general Giuseppe Garibaldi—famous for his unifying spirit—which feels rather fitting for a cookie that brings people together over a cup of tea or coffee.
These Golden Raisin Biscuit Cookies blend old-fashioned simplicity with timeless flavor. The dough is buttery yet light, sandwiching a layer of plump raisins that peek through the surface as they bake to a gentle golden hue. Each bite combines the satisfying crunch of a biscuit with the chewiness of raisins—a pairing that never gets old.
Whether you remember enjoying these cookies as a child or are discovering them for the first time, this recipe delivers that classic bakery-style charm right from your own kitchen.
Golden Raisin Biscuit Cookies, also known as Garibaldi Biscuits, are crisp, fruit-filled cookies with a delicate sweetness and signature raisin-studded surface. The dough is rolled thin, folded over chopped raisins, and baked until golden brown. Lightly glazed and perfectly snackable, these cookies are ideal for tea time, lunchboxes, or simply when you’re craving something sweet yet refined.
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 cold unsalted butter
- 3 tablespoons orange juice
- 1–2 tablespoons ice water
- 1½ cups raisins (golden, black, or sweet currants)
- 1 large egg, lightly beaten
Instructions
1. Prepare the Dough
In a food processor, combine flour, sugar, baking powder, and salt. Pulse a few times to mix evenly. Add cold butter, cut into small pieces, and pulse until the mixture looks like coarse crumbs—similar to a pie crust base.
Next, pour in the orange juice and pulse again until the dough begins to come together. If the dough still seems dry, add ice water, one tablespoon at a time, just until it forms a smooth, cohesive ball. Avoid overmixing to keep the texture tender.
Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes. This rest period firms the dough and makes it easier to roll thin.
2. Chop the Raisins
Without washing the food processor, add the raisins and pulse just a few times until they’re lightly chopped. You want smaller bits of fruit that will spread evenly throughout the cookie layer but still maintain texture.
3. Roll and Layer 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 dust with flour and roll out one disc of chilled dough into a thin ⅛-inch rectangle (about 8×12 inches).
Brush the surface lightly with beaten egg. Spread half of the chopped raisins over half of the dough lengthwise. Using the parchment to assist, fold the empty half over the raisin-covered side.
Gently roll again to form a 6×15-inch rectangle, pressing just enough to embed the raisins and flatten the layers. Some raisins should peek through the dough—this gives the cookies their signature look.
4. Cut and Bake
Brush the top of the dough with more egg glaze for a shiny golden finish. Trim the edges for clean sides, then cut the dough into 2×2-inch squares or rectangles. Leave the cut pieces connected on the parchment—baking them together helps retain crispness and the traditional “sheet” style.
Transfer the parchment and dough onto a baking sheet, and repeat the rolling and layering process with the remaining dough and raisins.
Bake for 15–20 minutes, rotating the pans halfway through if baking two sheets at once, until the cookies are golden brown and crisp.
5. Cool and Store
Once baked, let the cookies cool on the baking sheet or slide the parchment onto a counter. Once completely cool, gently break apart the individual cookies along the cut lines.
Store them in an airtight container at room temperature for up to one week. These cookies actually improve in flavor and crispness after a day or two—just like traditional Garibaldi biscuits.
Baking Tips & Variations
1. Add Citrus Zest
For an extra bright note, mix in 1 teaspoon of orange or lemon zest to the dough before adding the liquid. It complements the raisins beautifully.
2. Try Different Fillings
While raisins are classic, you can switch it up with currants, chopped dried cranberries, or even chopped dates for a richer, caramel-like sweetness.
3. Make Them Extra Crisp
For a crisper finish, bake a few minutes longer at 340°F, watching carefully to prevent overbrowning. They’ll be delightfully snappy once cooled.
4. Vegan Version
Substitute vegan butter and brush the tops with a plant-based milk instead of egg for a fully vegan treat that’s just as tasty.
5. Glaze for Shine
If you prefer a sweeter glaze, mix 1 tablespoon of water with 2 tablespoons of confectioners’ sugar and lightly brush it over the cookies right after baking while they’re still warm.
Storage & Serving Suggestions
These cookies store beautifully, making them ideal for gifting or meal prep. Keep them in a tightly sealed tin or jar to maintain their crispness.
Serving Ideas:
- Pair with a cup of black tea, Earl Grey, or coffee for a classic tea-time experience.
- Crumble over vanilla ice cream for a nostalgic dessert twist.
- Pack them in lunchboxes or picnic baskets for a portable, fuss-free snack.
For longer storage, freeze the cookies for up to 2 months in a freezer-safe container. Thaw at room temperature before serving.
Golden Raisin Biscuit Cookies are more than just a sweet snack—they’re a bite of nostalgia wrapped in buttery simplicity. With their crisp texture, thin layers, and pops of chewy fruit, they’re the perfect companion to afternoon tea or a quiet morning coffee.
Their beauty lies in the balance: not too sweet, not too rich, but just right. Once you’ve made these from scratch, it’s easy to see why they’ve remained a timeless classic for over a century. A little old-fashioned, a little elegant, and endlessly satisfying—these cookies are proof that the simplest recipes often bring the most joy.
FAQs
1. What are Garibaldi biscuits?
Garibaldi biscuits are thin, crispy cookies filled with raisins or currants, often sold in sheets that you break apart into individual biscuits.
2. Can I use other dried fruits?
Yes! Chopped dates, cranberries, or apricots all make excellent alternatives.
3. How do I keep the dough from sticking?
Lightly flour your parchment paper and rolling pin. If the dough becomes too soft, chill it again for 10 minutes.
4. Are these cookies very sweet?
No—these are mildly sweet, more like a biscuit than a dessert cookie, which makes them perfect with tea or coffee.
5. Can I double the recipe?
Absolutely. Just make sure to chill the dough in separate discs for easier rolling.
Golden Raisin Biscuit Cookies (Garibaldi Biscuits) are thin, crispy fruit-filled treats with buttery layers and sweet raisins—perfect for tea time or snacking!