Named after Giuseppe Garibaldi (1807-1882), Italian liberator, champion of nineteenth-century liberal nationalism and key figure in reunification of Italy and supposedly invented to commemorate a visit to Britain.  But called squashed fly because it's chock full of dried currants...

Squashed Fly Biscuits (Garibaldi Biscuits) #1

2 ounces currants or other dried fruit
1 pinch salt
1 ounce butter
4 ounces self raising flour
1 ounce sugar
milk, to mix

Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
Pat lightly into shape and roll out very evenly to 1/8 in. thick, keeping the dough a regular shape, then cut in half.
Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
Lightly flour the board and roll the mixture again until 1/8 in. thick, keeping as square as possible.
Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400 F. for 15 mins.

Squashed Fly Biscuits (Garibaldi Biscuits) #2
Makes 8-10

2 oz. (50g) chopped currants
2 tbsp. milk
1 oz. (25g) butter or margarine
4 oz. (100g) self-raising flour
pinch of salt
1 oz. (25g) sugar


Sift all the dry ingredients together into a bowl. Add the milk and the butter or margarine then with a large fork, mix firmly into a smooth dough.
Turn onto a well floured board, roll out about an eighth of an inch thick and cut down the center. Spread the chopped currants on half of the dough and cover with the rest. Roll again to press together and cut into triangles. Brush lightly with water and sprinkle with the castor sugar (superfine sugar).
Place in a pre-heated oven and bake for about 15 minutes at 375F, Gas Mark 5, 190C