Garibaldi slice

These raisin-packed crunchy buttery biscuits are not too rich and not too sweet.

  • 50 mins cooking
  • Makes 24 Item
  • Print


Garibaldi slice
  • 1 1/2 cup (240g) dried currants
  • 1/2 cup (80g) sultanas
  • 1/2 cup (75g) raisins
  • 1/2 cup (125ml) water
  • 2 tablespoon dry sherry
  • 1 egg, beaten lightly
  • 2 tablespoon caster (superfine) sugar
  • 2 cup (300g) plain (all-purpose) flour
  • 1/3 cup (75g) caster (superfine) sugar
  • 185 gram (6 ounces) cold butter, chopped coarsely
  • 2 egg yolks
  • 1 tablespoon iced water, approximately


Garibaldi slice
  • 1
    Preheat oven to 180°C (160°C fan forced). Grease a 23cm x 32cm (9-inch x 13-inch) swiss roll pan.
  • 2
    Make pastry. Sift flour and sugar into a medium bowl, rub in butter. Stir in egg yolks and enough of the water to make a firm dough. Knead dough on floured surface until smooth. Divide dough in half, enclose each in plastic wrap, refrigerate 30 minutes.
  • 3
    Combine fruit, water and sherry in a small saucepan, stir over low heat for about 5 minutes or until liquid is absorbed and fruit is soft. Blend or process fruit mixture until smooth. Cool.
  • 4
    Roll one portion of pastry between sheets of baking paper until large enough to line base of pan, lift pastry into pan, trimming to fit. Spread fruit mixture over pastry. Roll remaining pastry until large enough to cover fruit, lift pastry over fruit mixture, trimming to fit. Press down firmly. Cut top layer of pastry into 24 rectangles, prick each rectangle all over with a fork. Brush pastry with egg, sprinkle with sugar.
  • 5
    Bake slice about 30 minutes. Cool slice in pan before cutting into pieces.


This slice will keep in an airtight container for up to three days.

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