Baking
Jelly Slice
01
Mar
Mar
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
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
Instructions
Base
- Line a slice tray with a doubled layer of foil with the ends over hanging each end as per photo.
- 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
- In a medium jug or bowl dissolve the gelatine in 3/4 of boiling water, when completely dissolved stir in the remaining condensed milk.
- Add in the lemon juice stirring well until combined.
- Pour over the base and put in the fridge to set for approximately 30 minutes.
Jelly topping
- 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.
- When the filling is set pour the jelly over the filling and put in the fridge to set for 2-3 hours or overnight.
