Garibaldi biscuits

Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment) Dough: Whisk together the dry ingredients. Cut the butter into small cubes, and work it into...

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In 2011, there were 4,247 streets and squares named after Giuseppe Garibaldi (1807-1882), out of 7,904 Italian municipalities; I have never been to an Italian city, town, hamlet that does not have …

These Chocolate Garibaldi Biscuits are a delightful mix of currants and chocolate chips nestled between two buttery biscuit layers!

These raisin-packed crunchy buttery biscuits are not too rich and not too sweet.

On January 1st our supermarkets start selling Hot Cross Buns. Its ridiculous and I'm totally against purchasing them so many months before Easter, but that gorgeous fresh baked smell hits you as soon as you walk in...and in the trolley they go! Shopping online is even worse because they post photos of warm buns smoothed in melting butter just to make you drool... and in the cart they go! Its a conspiracy targeting the weak willed and I have no self control. ;) Oh and did I mention the…

Discover the history of the garibaldi and find out how this classic British biscuit picked up its incredibly Italian name.

Check out my latest attempt at a Bake Off Technical Challenge! 12 Garibaldi Biscuits with Dark Chocolate and White Feathering!

Martha Collison's Garibaldis are made with store-cupboard ingredients, so you’re never far away from a homebaked biscuit, and they keep well. If currants aren’t to your taste, use your favourite dried fruit – just ensure you cut it up to the size of a currant so it bonds suitably to the biscuit dough.