Jelly Slice
a layered jelly slice with biscuit base, condensed milk layer in the middle and jelly layer on top
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.
Notes
These Jelly Squares need to be stored in the fridge and will keep for several days refrigerated in an airtight container.