Jelly Slice

Method13 steps

1. 1

   Step 1: For the jelly topping, dissolve the 85 grams jelly crystals in 250 ml boiling water, then stir in 150 ml cold water. This is the source recipe’s reduced-water topping formula.

   Uses 85 gram packet jelly crystals (raspberry or another preferred flavour) · 250 ml boiling water for jelly topping (source one cup) · 150 ml cold water for jelly topping

2. 2

   Step 2: Leave the jelly out so it cools to room temperature.

   Uses Dissolved liquid jelly topping

3. 3

   Step 3: Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).

4. 4

   Step 4: Crush the biscuits (250 grams) until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.

   Uses 250 grams plain biscuits (Arrowroot, Nice, Marie or a combination of those work well)

5. 5

   Step 5: Add melted butter (185 grams) to the biscuit crumbs and stir to combine.

   Uses Fine biscuit crumbs · 185 grams butter, melted

6. 6

   Step 6: Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.

   Uses Prepared butter-biscuit crumb mixture

7. 7

   Step 7: Pour condensed milk into a bowl. Add the lemon juice (1/2 cup) and use a whisk to combine.

   Uses One 395 g tin sweetened condensed milk · 1/2 cup lemon juice (juice from approx 2 large lemons)

8. 8

   Step 8: Dissolve gelatine in the boiling water (1/2 cup) and then add this to the lemon and condensed milk mixture. Use the whisk to combine.

   Uses Prepared lemon-condensed-milk mixture · 2 teaspoons gelatine powder · 1/2 cup boiling water for filling gelatin

9. 9

   Step 9: Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.

   Refrigerate filling at least one hour, until set · 60 minUses Chilled pressed biscuit base · Prepared gelatin-lemon-condensed filling

10. 10

    Step 10: Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).

    Uses Room-temperature liquid jelly topping · Biscuit base with refrigerated set filling

11. 11

    Step 11: Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).

    Uses Room-temperature liquid jelly topping · Prepared tin with set filling

12. 12

    Step 12: Return to the fridge and allow to set for at least 6 hours.

    Refrigerate jelly slice at least six hours, until set · 360 minUses Assembled three-layer jelly slice

13. 13

    Step 13: Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.

    Uses Fully set refrigerated jelly slice