This Jelly Slice recipe is definitely not a traditional Northern Ireland traybake and I can’t claim to have invented it but it’s very easy to make and so good that you really need to try it!
Jelly Slice is made up of three separate layers – a digestive biscuit crumb base on the bottom, a condensed milk layer set with gelatine in the middle and a jelly layer on top. You can use any flavour of jelly that you choose – I tend to use a strawberry jelly but any other flavour would work equally well.
If you’d like to try another layered traybake with a biscuit crumb base see my Iced Coconut Slice, this has a condensed milk and coconut layer in the middle and buttercream on top.
This Jelly Slice recipe does require some patience as you need to chill it until it is set before adding the top jelly layer but this should only take an hour at most in the fridge.
To make the Jelly Slice, crush the digestive biscuits by placing them in a plastic bag and rolling over with a rolling pin until they are finely crushed. Place the butter in a large mixing bowl and melt in the microwave then stir in the crushed biscuits until thoroughly mixed. Press the biscuit crumbs firmly into the prepared tin and smooth well with the back of a spoon. Chill for a few minutes while you prepare the first layer.
Pour 200 ml boiling water into a measuring jug and sprinkle the gelatine over it. Whisk well with a fork for several minutes to dissolve the gelatine completely. It will be frothy on top and you should not be able to feel any gelatine crystals if you dip a finger in to check.
Add the condensed milk and lemon juice to the dissolved gelatine and whisk well until the mixture is completely smooth. Pour this mixture over the base and return to the fridge to chill for about an hour until set.
Meanwhile, place the jelly cubes and a little boiling water in a measuring jug, whisk well until the jelly cubes have completely dissolved then top up with cold water to approx 425 ml. If the jelly feels warm, leave aside to cool to room temperature. When cool, carefully pour the jelly over the condensed milk layer and return to the fridge until completely set.
Cut into squares and store in the fridge – it will keep for a few days refrigerated in an airtight container.
Jelly Slice
Equipment
- 1 18cm x 28cm traybake tin or 9" square tin
- 1 measuring jug
Ingredients
- 250 g digestive biscuits
- 125 g butter
- 1 12 g sachet gelatine
- 1 397 g tin tin condensed milk
- 60 ml lemon juice
- 1 135 g jelly cube I use strawberry jelly but any flavour of your choice would work
Instructions
- Grease the tin with a little butter or oil and line with baking or silicone paper, pressing well into the corners.
- Crush the digestive biscuits – place them in a plastic bag and roll over with a rollin pin until you have fine crumbs.
- Melt the butter and add the crushed biscuits, stir well until thoroughly mixed then press the crumbs firmly into the lined tin. Smooth well with the back of a spoon. Place in the fridge to firm up while you make the next layer.
- Dissolve the gelatine – place 200 ml boiling water in a measuring jug and sprinkle the sachet of gelatine on top. Whisk well with a fork until completely dissolved and you cannot feel any grains of gelatine in the liquid. Add the tin of condensed milk and the lemon juice and continue to whisk well until the mixture is smooth. Pour this over the biscuit base and return to the fridge to chill until completely set – about an hour.
- Place the jelly cubes and some boiling water (about 200ml) in the measuring jug and stir well until completely dissolved. Add cold water to make the total volume up to 425 ml, stir well and leave aside until cooled to room temperature.
- Carefully and gently pour the cooled jelly over the set condensed milk layer and return to the fridge to chill until completely set. This should take about an hour. Once set, cut into squares and enjoy.