Back in the day, garibaldi slice was unkindly called ‘squashed flies’ by children; this was probably due to the appearance and slightly acid flavour of the filling. But we think this classic from The Australian Women’s Weekly cookbooks will still go down a treat!
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Ingredients
Method
Garibaldi slice
Grease a 26cm x 32cm Swiss roll pan. Blend or process fruit until chopped.
Sift flour into a bowl, rub in butter and stir in sugar. Add yolks and enough water to mix to a soft dough. Turn dough onto lightly floured surface, knead lightly until smooth; cover and refrigerate for 30 minutes.
Divide pastry in half; roll one portion between sheets of greaseproof paper that are large enough to fit the base of the prepared pan. Spread with fruit; cover with remaining pastry and press all over with your hand to join the slice.
Trim the edges and score into rectangles through top layer of pastry; brush with a little water, sprinkle with a little extra sugar and prick with a fork.
Bake in a moderately hot oven (200C/180C fan-forced) for 10 minutes; reduce heat to moderate (180C/160C fan-forced) and bake for a further 30 minutes or until browned. Cut garibaldi slice while hot and cool in pan.
How long does the garibaldi slice keep?
This slice will last for up to a week. Store in an airtight container.
Can I freeze the garibaldi slice?
Yes, you can freeze the slice.
Which cookbook is this recipe originally from?
This garibaldi slice recipe is from our Sweet Old-fashioned Favourites cookbook.
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