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Jelly slice

Low stress, but results that impress!
24 pieces
20M

The layers on this slice look fancy but are super easy and you might just have all the ingredients in your cupboard already!

Looking for more school fete favourites?

Ingredients

Method

1.

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).

2.

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.

3.

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.

4.

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.

5.

Use a large sharp knife to cut into squares and serve.

Cook’s tip

  • 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

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