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Gluten Free Garibaldi Biscuits

One biscuit I really miss is garibaldi, so after 6 years it was about time I made my own gluten free ones really! They are really easy to make and crunchy too! They could even by made dairy free if you needed to as well, just switch to a dairy free margarine and milk! These are perfect with a brew on a weekday afternoon.

Added 12th January 2021
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • Low Calorie Low Calorie
  • Low Sugar Low Sugar
  • Vegetarian Vegetarian


170g gluten free self raising flour
40g caster sugar
pinch salt
40g unsalted butter
3tbsp milk
75g currants
1 egg white
  • Preparation Time: 30 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 18

This recipe is free from...

Tree Nuts


1. In a bowl place the flour, sugar and salt, using your fingertips rub in the butter until you get a breadcrumb type consistency.

2. To bring the mix to a dough add the milk a little at a time, add a tablespoon at a time as you don't want the dough becoming to wet.

3. Bring the dough together with your hands into a ball, it should all stick together but not be wet. Wrap in cling film and place in a fridge for 20 mins to firm up.

4. Roll the biscuit dough out to about 3-4mm thick between two pieces of clingfilm or greaseproof, you want to try and keep it at a rough rectangle shape.

5. Once you have the thickness, scatter the currants over half of the rectangle, fold the other side over the top of the currants and re-roll until about 4mm thick.

6. Cut the dough into smaller rectangle biscuits, we made about 18. Lay these on a baking tray, brush the tops with egg white and bake for 12-15 mins until golden brown in an oven preheated to gas mark 4.

7. Once cooked leave on the baking tray for about 5 mins to firm them transfer to a cooling rack

Nutritional Information (Per biscuit)

Calories Carbs Fibre Fat Sugar Protein
72 13g 0g 2g 5g 0g

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