Women's Weekly Vintage Edition: Garibaldi slice

"These biscuits were unkindly called 'squashed flies' by children; this was probably due to the appearance and slightly acid flavour of the filling." This classic from The Australian Women's Weekly cookbooks will still go down a treat!

  • 40 mins preparation
  • 40 mins cooking
  • Makes 10
  • Print


Garibaldi slice
  • 1/2 cup currants
  • 1/2 cup raisins
  • 1 1/2 cup (240g) sultanas
  • 3 cup caster sugar
  • 2 egg yolks
  • 2 tablespoon water, approximately
  • caster sugar, extra


Garibaldi slice
  • 1
    Grease a26cm x 32cm Swiss roll pan. Blend or process fruit until chopped.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Bake in a moderately hot oven for 10 minutes; reduce heat to moderate and bake for a further 30 minutes or until browned. Cut slice while hot and cool in pan.


This recipe can be made a week ahead. Store in an airtight container. This recipe is suitable for freezing but not for microwaving.

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