Garidbaldi Biscuit Recipe

Food Recipe for Gluten Free Garibaldi Biscuits

Garibaldi biscuits are a great British favourite to eat with a nice cup of tea or coffee.

Here I give you my gluten/dairy free Garibaldi biscuit recipe. I use a mixture of rice and gluten free flours with natural flavours and a filling of not only raisins but dates too for that extra tastiness.

My gluten free biscuit pastry is crunchy and full of flavour with a soft chewy fruit filling that is almost toffee like in flavour.

This Garibaldi biscuit recipe is so very tasty and more-ish that you will be eating one Garibaldi biscuit after another that is a promise.

Ingredients for Gluten Free Garibaldi Biscuit Recipe
Jeenas Gluten Free Sweet Pastry
14 Dates (stones removed)
Caster Sugar (to sprinkle)
1 Handful Raisins

How to Make Garibaldi Biscuits (gluten free biscuit recipe)

Take your gluten free sweet pastry and divide it into two halves.

Take one portion of pastry and roll out into a large rectangle shape.

Chop the dates into small pieces.

Place into a blender and mix turning the blender on and off for a few seconds at a time until the dates form a ball shape inside the blender.

Take small chunks of the dates ball and place them evenly all over the gluten free pastry.

Place raisins in between all the gaps of the dates.

Roll out the other piece of gluten free sweet pastry to the same size and shape as the first.

Carefully place the second pastry on top of the first pastry.

Gently press the pastry down with your fingers.

If any of the gluten free pastry brakes just place it back over the top and gently press it together.

Place the gluten free Garibaldi biscuit pastry on to a greased and floured baking tray.

If desired you can place the first pastry rectangle directly on to the baking tray in the beginning of the recipe.

Take a sharp knife and cut the rough edges away from the Garibaldi pastry.

Slice the pastry once across the width.

Slice again from the top downwards to produce small rectangle shaped biscuits.

Using a skewer or sharp utensil poke holes into the top of each biscuit.

Spread the biscuits on the tray a little.

Sprinkle with caster sugar.

Place into a pre heated oven at 180C for 15-20 minutes.

Remove from the oven.

Place on to a cooling rack.

Best eaten cool and on the same day.

Enjoy your delicious gluten free garibaldi biscuit recipe.

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