Jelly Slice

Jelly slice is probably one of the most popular slices I’ve ever made, when I was in my Café we made jelly slice almost everyday and it is still popular with my clients now, so I couldn’t even make a guess on how many of these I have made over the years.

Made of three layers; a biscuit base, a tangy lemon filling and a layer of jelly on top it is a lovely colourful slice. I always top my slice with raspberry jelly but lime, port wine, lemon and pineapple would all work well also.

Jelly Slice

Layers of a biscuit base, lemon filling and a jelly top

Print Recipe Pin Recipe

Prep Time 30 minutes mins

3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 24 pieces

Course: Afternoon Tea, Baking, Morning Tea

Ingredients Method

Ingredients

  

Base

• 200 g Marie Biscuits Sweet plain biscuits
• 100 g Butter, melted
• 2 Tbsp Condensed Milk

Filling

• 1 Can Condensed Milk-less 2 Tbsp
• 1 Tbsp Gelatine
• 3/4 Cup Boiling water
• 2 Lemons, juiced approx 1/2 cup

Jelly topping

• 1 pkt Raspberry Jelly crystals I use Aeroplane
• 3/4 Cup Boiling Water
• 3/4 Cup Cold Water

Method

 

Base

1. Line a slice tray with a doubled layer of foil with the ends over hanging each end as per photo.
   
2. In a large bowl stir the biscuit crumbs, melted butter and 2 tablespoons of condensed milk until well combined, press into the slice tray firmly.
   

Filling

1. In a medium jug or bowl dissolve the gelatine in 3/4 of boiling water, when completely dissolved stir in the remaining condensed milk.
2. Add in the lemon juice stirring well until combined.
3. Pour over the base and put in the fridge to set for approximately 30 minutes.
   

Jelly topping

1. As soon as the slice goes into the fridge for the filling to set, add the 3/4 cup of boiling water and the jelly crystals to a jug, stirring well until the jelly is dissolved then add 3/4 cup cold water and set aside to cool.
   
2. When the filling is set pour the jelly over the filling and put in the fridge to set for 2-3 hours or overnight.