I am a big fan of sultanas so this would have to be my favourite slice. I use a mixture of sultanas and raisins for this recipe. You can also add some cranberries (no added sugar) if you would like to cut through the sweetness of the sultanas. This recipe takes a while to prepare and can be quite fiddly to make but it is well worth the effort. Enjoy 🙂
Sultana Slice
- 1 1/2 cups sultanas
- 1 1/2 cups raisins
- 1/2 cup water
- 2 cups wholemeal Atta flour
- 185 g cold butter, cubed
- 2 egg yolks
- 1 tablespoon iced water
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mixed spice
- 1 egg, lightly beaten
Combine sultanas, raisins and water in a small saucepan. Simmer over a low heat for 5-7 minutes until water is absorbed into fruit. Blend using a stick blender or small food processor until smooth. Place in fridge and allow to cool. In a large mixing bowl rub butter into flour and spices until mixture looks like fine bread crumbs. Stir in egg yolks and enough of the water to form a smooth dough. Knead dough on a floured surface until smooth. Wrap pastry in plastic wrap and allow to rest in the fridge for 20-30 minutes. Divide cooled pastry into two equal portions. Roll out each portion of pastry to fit your slice tin. Line slice tin with baking paper and gently press in 1 portion of the pastry. Smooth over cooled sultana mixture. Place remaining layer of pastry over the top. Score the top layer of pastry into 12-24 (depending on the size of your tin) equal portions. Prick each portion with a fork a few times then brush with beaten egg. I love cinnamon so I sprinkle the top with a bit extra. You can also sprinkle some organic coconut sugar over the top. Bake in a 180 degree oven for 30-35 minutes.