The Garibaldi biscuit consists of currants squashed and baked between two thin, oblongs of biscuit dough—a sort of currant sandwich. In this respect, it has elements in common with the Eccles cake.Popular with British consumers as a snack for over 150 years, the Garibaldi biscuit is conventionally consumed with tea or coffee, into which it may be dunked in informal social settings. The biscuits also exist under different names in other countries including Australia and New Zealand.