There’s something undeniably comforting about rediscovering an old-fashioned treat that feels both familiar and new. Garibaldi Biscuits, often known in North America as Sunshine Raisin Biscuits, are one of those gems—a crisp, lightly sweetened cookie sandwich with chewy raisins peeking through the surface. For many, these biscuits spark memories of childhood snack times, after-school treats, or tea breaks with family.
These golden raisin biscuit cookies strike the perfect balance between simplicity and satisfaction. They’re not overly sweet, yet every bite is packed with flavor—the bright tang of orange juice in the dough, the buttery crunch of the biscuit layers, and the natural sweetness of the raisins. Best of all, they’re easy to make with basic pantry ingredients.
Whether you grew up eating Garibaldi biscuits or are discovering them for the first time, this recipe brings back that nostalgic charm with a fresh homemade touch.
Recipe Overview
Golden Raisin Biscuit Cookies are thin, crispy, fruit-filled biscuits made by sandwiching chopped raisins between two delicate sheets of buttery dough. Baked until golden and crisp, these biscuits make an excellent companion to a cup of tea, coffee, or a glass of milk. They’re nostalgic, lightly sweet, and surprisingly easy to bake at home.
Ingredients & Instructions
Here’s how to make these crisp, golden, raisin-studded biscuits step by step—with tips for achieving that classic texture and flavor.
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
- 1½ cups raisins (golden, black, or sweet currants)
- 1 large egg, lightly beaten
Instructions
1. Prepare the Dough
In a food processor, combine the flour, confectioners’ sugar, baking powder, and salt. Pulse just until mixed. Add the cold butter in small cubes and pulse several times until the mixture resembles coarse crumbs—similar to making pie dough.
Next, add the orange juice and pulse again until the dough starts to come together. If it looks dry or crumbly, add ice water, one tablespoon at a time, until it forms a smooth, cohesive ball.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for 30 minutes. Chilling the dough helps it firm up, making it easier to roll later.
2. Prepare the Raisin Filling
Without cleaning the food processor, add the raisins (or currants) and pulse just a few times until they are chopped but not puréed. This creates the perfect consistency for spreading inside the biscuits while keeping the fruity texture.
3. Roll Out the Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cut two sheets of parchment to fit your pans. Lightly flour one sheet and roll out one disc of chilled dough into a thin rectangle—about 8 x 12 inches and ⅛ inch thick.
Brush the surface lightly with beaten egg to help the layers stick together.
4. Add the Raisins and Fold
Spread half of the chopped raisins evenly over half of the dough’s surface lengthwise. Then, fold the empty half over the raisin-covered half, using the parchment to help lift it neatly.
Gently roll the folded dough into a rectangle about 6 x 15 inches, thin enough that some raisins begin to show through the top layer. This gives the cookies their signature speckled look.
5. Cut and Glaze
Brush the top with the remaining egg glaze for a shiny, golden finish. Trim the edges for a clean look, then use a sharp knife or pastry cutter to cut the dough into 2 x 2-inch squares or rectangles.
Tip: Don’t separate the cookies before baking—leave them together on the parchment. This keeps the fruit filling from leaking out while they bake.
6. Bake and Cool
Transfer the parchment with the dough onto your baking sheet. Repeat the process with the second dough disc and the remaining raisins.
Bake for 15–20 minutes, until golden brown and crisp. If baking two trays, rotate them halfway through for even coloring.
Let the cookies cool directly on the baking sheet or slide the parchment onto a countertop to cool completely. Once cool, gently separate the squares and store them in an airtight container for up to one week.
Cooking Tips & Variations
1. Choose Your Fruit Wisely
Golden raisins give these cookies a bright, mild sweetness, while dark raisins or currants add a deeper, caramelized flavor. You can even mix them for a more complex taste.
2. Add a Flavor Boost
Enhance the dough with a pinch of cinnamon or nutmeg, or swap the orange juice for lemon juice for a citrusy twist.
3. Get Creative with Fillings
Try substituting half the raisins with dried cranberries, chopped dates, or apricots for variety.
4. No Food Processor? No Problem.
You can make the dough by hand using a pastry cutter or fork to blend the butter into the dry ingredients until crumbly, then mix in the liquids.
5. Make Them Extra Crispy
For ultra-crisp biscuits, roll the dough slightly thinner before baking, and bake a minute or two longer—just keep an eye on them to prevent overbrowning.
Storage & Serving Suggestions
Storage
Once cooled, store the biscuits in an airtight tin or jar at room temperature. They’ll stay fresh and crisp for about one week. For longer storage, freeze them in an airtight container for up to two months—just re-crisp in a 300°F oven for 5 minutes before serving.
Serving Ideas
Garibaldi Biscuits are delightfully versatile:
- Serve them with tea, coffee, or cocoa for a cozy afternoon break.
- Crumble them over vanilla ice cream for a nostalgic dessert twist.
- Pair with sharp cheese for a sweet-and-savory snack.
Their light sweetness and chewy fruit center make them the perfect anytime treat.
Golden Raisin Biscuit Cookies bring back the charm of classic tea-time biscuits with a homemade touch. Each bite offers the comforting crunch of buttery pastry and the chewy sweetness of raisins shining through—a timeless combination that never fails to delight.
Whether you’re reliving a favorite childhood snack or baking these for the first time, these cookies are sure to earn a spot in your recipe collection. Simple, satisfying, and just the right amount of sweet, they prove that sometimes, the best desserts are the ones that take us back to simpler times.
So preheat that oven, grab your raisins, and make a batch of these golden classics—you’ll be glad you did.
FAQs
1. Can I use other dried fruits instead of raisins?
Yes! Try chopped dates, dried cranberries, or currants for a delicious variation.
2. How do I keep the dough from sticking while rolling?
Use lightly floured parchment paper on top and bottom, and chill the dough if it becomes too soft.
3. Can I make the dough ahead of time?
Definitely. You can chill it for up to 2 days or freeze it for up to a month before rolling and baking.
4. Are these cookies very sweet?
No—these biscuits are only lightly sweetened, making them ideal for snacking or serving with tea.
5. How can I make them gluten-free?
Use a 1:1 gluten-free baking flour blend, and make sure your baking powder is gluten-free.
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Golden Raisin Biscuit Cookies, also known as Garibaldi Biscuits, are crispy, lightly sweet cookies filled with chewy raisins. A nostalgic, buttery treat perfect for tea or snacking!
