250g packet plain sweet biscuits
180g butter, melted
2 tsp gelatine
¾ cup boiling water
Juice 2 lemons
395g can sweetened condensed milk
85g packet raspberry jelly
Line a 20cm x 30cm lamington pan with baking paper, extending paper approx. 2-3 cm above edges of the pan (this will help lift the slice after setting).
Pulse biscuits in a food processor until roughly chopped. Add butter and pulse until finely chopped. Press into base of prepared pan, using the back of a spoon to press down firmly (you want the base nice and compacted). Chill 30 minutes.
Dissolve gelatine in boiling water. In a large bowl combine sweetened condensed milk, gelatine mixture and lemon juice. Pour over prepared base and chill 1½ hours until set.
Prepare raspberry jelly following packet instructions. Cool 5 mins, then pour over set base. Carefully transfer to fridge and chill 2-3 hours or until set.
Use a large sharp knife to cut into squares and serve.
- Morning coffee biscuits or milk arrowroot work well for this recipe.
- Choose a work surface close to the fridge before pouring jelly over as it can be a little tricky carrying the tray after pouring the jelly over