Gluten-Free Garibaldi Biscuits

Garibaldi Biscuits on baking tray showing sugary top and chewy curranty insides.

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Gluten-Free Garibaldi Biscuits

Crisp and buttery Gluten-Free Garibaldi Biscuits with chewy currant centre.

Prep Time45

Cook Time14

Chilling Time45

Total Time1 44

Course: Cookie

Cuisine: British

Servings:

Calories: 171kcal

Author: Georgina Hartley

Ingredients

100 g currants
½ orange juice only
150 g unsalted butter room temperature
75 g caster sugar + 1 teaspoon to scatter
180 g homemade gluten-free flour blend
60 g defatted almond flour
½ teaspoon vanilla extract
¼ teaspoon kosher salt

Metric - US Customary

Instructions

Place the currants into a small bowl and squeeze the orange juice into currants. Allow to rest and soak up the juice whilst you prepare the rest of the recipe.
Whisk together the homemade flour blend, almond flour and salt in a medium sized mixing bowl until well combined. Set aside for a moment.
Place the butter and sugar in a large mixing bowl and cream together for about two minutes until light and creamy.
Add the flour mixture and vanilla and bring into a smooth dough. You can start by combining the ingredients in the mixing bowl and then tipping it out on to a work surface to finish bringing together.
Split the dough in half and shape each half into a thick rectangle. Wrap the dough in cling film (plastic wrap) or baking parchment and place in the fridge for 20-30 minutes to firm up a little.
Place each dough half onto large pieces of baking parchment. Roll each rectangle out, one at a time, using a rolling pin, into long thin rectangles, 38cm (15 inches) long and 15cm (6 inches) wide. If the dough breaks apart slightly as you are rolling out just press back together or patch up any large tears with dough from the edges.
Drain the currants to remove any excess orange juice then tip them out along the centre of one of the pieces of dough.
Spread our the currants to the edges.
Lift the other piece of dough carefully using the baking parchment and place on top of the currant layer. Press these layers together then use a rolling pin to firmly press them together.
Neaten up the edges of the biscuit dough then slice the dough, 4 cuts widthways, 3 cuts lengthways to make 15 rectangular biscuits.
Divide the biscuits between two baking trays (I used 40cm (15”) x 28cm (10”) sized baking trays) lined with baking parchment. Placing the biscuits spaced well apart.
Fork tine the top.
Place the baking trays full of biscuit dough in the fridge and chill for 15 minutes.
Meanwhile pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
Finally scatter over extra caster sugar across the biscuits then place in the oven and bake for 12 - 15 minutes until just turning lightly golden.
Remove from the oven and allow the biscuits to fully cool and firm up on the baking trays before enjoying.

Video

Notes

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
Defatted almond flour. This is not the same as regular almond flour (ground almonds) and I don’t advise you swap one for the other as regular almond flour won’t give the same results. Defatted almond flour has been processed further to remove some of the fat and is more powdery looking. Check against this article The Difference Between The Almond Flours. If you can’t get hold of it then you can use gram flour (chickpea flour) instead.
Baking Trays. These Jelly Roll Pans (sized 40cm (15”) x 28cm (10”)) are made from aluminium for the best results.
Rolling out. The pastry can be a little fragile. Don’t worry, just press back together and patch up any tears.
Cool completely on the baking trays before enjoying so they can totally firm up.
Storing: Cool completely then store in an airtight container for up to 5 days in a cool dark place.
Freezing: Freeze the unbaked biscuits into layers (baking parchment in between) in airtight containers for up to 2 months. You can bake from frozen – just add a minute or two to the baking time.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 biscuit.

Nutrition