Garibaldi, the winning biscuit

27 Nov

Despite this horrendous weather we’ve spent a jubilant month of November engrossed in the fascinating subject of dunking. If there’s something we’ve learnt after our Great Dunking Debate and all our social media interaction it’s that there are no rules to dunking. With or without milk, with sweet or savoury biscuits, for breakfast or at five o’clock… every person has their own ritual.

One of the aims of the Great Dunking Debate, held at Lahloo Pantry on the 22nd of November, was to pick a winning tea and biscuit pairing. The most popular one was that of Grandpa’s Anytime Tea, our comforting black tea from Kenya, taken with a dash of milk, and the classic Garibaldi biscuit.

Emily’s Garibaldi recipe has the right texture and consistency to go softer once dunked while still keeping its firmness, key to avoiding any floating biscuit bits in your cuppa. As dunking is a comfort ritual, it’s not surprising that the chosen tea was Grandpa’s Anytime, with its robust flavour that doesn’t dissipate with added milk.


  • 225g plain flour
  • 110g caster sugar, plus extra for dusting
  • 110g butter, softened at room temperature
  • 55g currants
  • 1 free-range egg, separated
  • 3 tbsp milk
  • good pinch mixed spice

1. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk.

2. Fold the flour into the mixture, then stir in the mixed spice and currants. Stir in enough milk to form a stiff dough.

3. Roll the dough out onto a floured surface and cut out the biscuits with a fluted cutter. Place onto the baking sheet and bake for 10 minutes at 160ºC.

4. Remove the biscuits from the oven, brush with the reserved egg white, sprinkle with sugar and return to the oven for 5-10 minutes until they’re golden brown.

P.S. Also try Garibaldi biscuits with Bristol Brew, our full-bodied Assam.

Remember you can enjoy 20% off all our black teas this November.


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