There’s something deeply comforting about old-fashioned biscuits that remind us of simpler times. Golden Raisin Biscuit Cookies, also known as Garibaldi Biscuits or Sunshine Raisin Biscuits, are one of those treasured recipes that transport you straight back to your childhood. Crisp, lightly sweet, and filled with chewy raisins that peek through golden layers of biscuit, these cookies are a delightful balance between cookie and cracker—perfect with tea, coffee, or as a snack on their own.
Originally created in the mid-1800s and named after the Italian general Giuseppe Garibaldi, these biscuits have remained a timeless treat across generations. Their unique texture—thin, crispy layers sandwiching plump raisins—makes them stand out from typical cookies. Whether you remember the store-bought version wrapped in wax paper or want to try them for the first time, this homemade version brings all that nostalgia and comfort right from your oven.
Golden Raisin Biscuit Cookies are thin, crisp cookies layered with sweet raisins. The dough is buttery but not overly sweet, and the raisins add bursts of fruity flavor with every bite. Simple ingredients come together to create an old-fashioned treat that’s elegant in its simplicity and perfect for pairing with your favorite hot drink.
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 unsalted butter, cold
- 3 tablespoons orange juice
- 1–2 tablespoons ice water
- 1 ½ cups raisins (golden, black, or sweet currants)
- 1 large egg, lightly beaten
Instructions
Step 1: Make the Dough
In a food processor, pulse together the flour, confectioners’ sugar, baking powder, and salt until evenly combined. Add the cold butter pieces and pulse again until the mixture looks crumbly, resembling coarse sand.
Pour in the orange juice and pulse until the dough begins to form a ball. If the mixture seems dry, add ice water one tablespoon at a time until the dough holds together.
Tip: Avoid over-mixing—this keeps your biscuits light and flaky.
Step 2: Chill the Dough
Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for 30 minutes. Chilling helps the dough firm up, making it easier to roll and ensuring a crisp final texture.
Step 3: Prepare the Raisins
No need to clean the food processor—add your raisins (or currants) and pulse a few times just to chop them roughly. You want them in small bits that will spread easily across the dough without clumping.
Step 4: Roll Out the Dough
Preheat your oven to 350°F (175°C) and line your baking pans with parchment paper.
Take one piece of dough and place it between two sheets of parchment. Lightly flour the bottom sheet and roll the dough into a thin rectangle, about ⅛ inch thick (roughly 8×12 inches).
Brush the surface lightly with beaten egg, then spread half of the chopped raisins evenly over one half of the dough (lengthwise).
Step 5: Fold and Roll Again
Using the parchment to help lift, fold the empty half of the dough over the raisin-covered half, sandwiching the fruit in between. Gently roll again to seal and stretch it slightly into a 6×15-inch rectangle. As you roll, some raisins will peek through—that’s exactly what you want!
Brush the top with a bit more egg glaze, trim the edges for neatness, and cut into 2×2-inch squares or rectangles. Keep the pieces together on the parchment for baking to help maintain shape.
Repeat the same process with the remaining dough and raisins.
Step 6: Bake
Transfer the parchment sheets with the dough to your baking trays. Bake for 15–20 minutes, rotating the pans halfway through if baking two at once. The biscuits should turn a light golden brown with crisp edges.
Cool them right on the baking sheet or slide the parchment onto your countertop. Once completely cool, gently separate the cookies.
Tip: For extra crispiness, let them cool completely before storing.
Step 7: Store and Enjoy
Store your Golden Raisin Biscuit Cookies in an airtight container at room temperature. They’ll stay fresh and crispy for up to one week—if they last that long!
Cooking Tips & Variations
1. Choose Your Raisins Wisely
Golden raisins lend a subtle sweetness and attractive color, while black raisins or currants bring a deeper, richer flavor. You can even mix them for contrast.
2. Add a Flavor Boost
A touch of orange zest, vanilla extract, or even a dash of cinnamon can add warmth and complexity to the dough.
3. Make It Vegan
Substitute vegan butter and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) in place of the regular egg for an entirely plant-based version.
4. Gluten-Free Option
Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free for a crisp but tender texture.
5. Add a Glaze
For a slightly sweeter finish, drizzle cooled cookies with a light lemon glaze (powdered sugar mixed with lemon juice). The tanginess pairs beautifully with the raisins.
Storage & Serving Suggestions
These cookies are versatile and travel beautifully. Here’s how to enjoy them:
- Serve with tea or coffee for a refined afternoon treat.
- Pack in lunchboxes for a chewy-sweet snack.
- Crumble over vanilla ice cream or yogurt for a creative dessert twist.
For storage:
- Room Temperature: Store in an airtight tin or jar for up to 7 days.
- Freezer: Layer between parchment in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
Golden Raisin Biscuit Cookies are a taste of nostalgia baked right into every crisp, buttery layer. They bridge the gap between cookie and cracker—lightly sweet, golden brown, and filled with chewy raisins that make every bite special. Whether you grew up enjoying the original Sunshine Raisin Biscuits or are discovering them anew, this homemade version delivers all the same comfort and crunch, with a fresh-baked aroma that can’t be matched.
Pour a cup of tea, take a bite, and let these biscuits remind you that sometimes, the simplest recipes are the most satisfying.
FAQs
1. Can I use other dried fruits besides raisins?
Yes! Try currants, chopped dried cranberries, or cherries for a fun twist.
2. My dough seems sticky—what can I do?
Dust lightly with flour or chill a bit longer before rolling out.
3. How can I make them extra crispy?
Roll the dough thinner and bake a few minutes longer, watching closely to avoid over-browning.
4. Can I make the dough ahead?
Absolutely. Store wrapped dough in the refrigerator for up to 2 days or freeze it for up to 1 month.
5. Why are they called Garibaldi Biscuits?
They were named after the Italian general Giuseppe Garibaldi, symbolizing unity—just like the sweet union of raisins and biscuit layers in every bite.
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Golden Raisin Biscuit Cookies (Garibaldi Biscuits) are thin, crisp cookies filled with sweet raisins. A nostalgic treat with buttery layers, perfect for tea or coffee.
