Jelly Slice

Jelly Slice is best made the day before you require them, to allow for setting time.

Ingredients:

-85g Packet Port Wine Jelly
-1 1/2 Cups Boiling Water
-250g Packet “Nice” Biscuits
-125g Butter, melted
-2 tsp Powdered Gelatine
-1/2 Cup Boiling Water, Extra
-395g Can Sweetened Condensed Milk

Method:

1. Place jelly crystals in a bowl and add 1 1/2 cups boiling water: stir briskly with a fork until dissolved. Refrigerate for about an hour or until cool and starting to thicken.
2. Meanwhile, grease and line a slice tin (mine’s 18cm x 28cm) with baking paper.
3. Process biscuits in a food processor (or crush them in a slip lock bag with a rolling pin) until biscuits resemble fine crumbs. Tip them into a mixing bowl.
4. Combine biscuit crumbs and butter with a wooden spoon. Press mixture into the prepared slice tin with the back of the spoon, and refrigerate while preparing the filling.
5. Sprinkle the gelatine over the extra 1/2 cup boiling water in a small jug and stir briskly with a fork until dissolved then set aside to cool slightly.
6. Place condensed milk in a bowl, whisk in the dissolved gelatine, then pour mixture over the biscuit base. Return to refrigerator for a further 30 minutes or until almost set, then gently pour thickened jelly mixture over the filling and return to the fridge for several hours or until firmly set.

Tip: When cutting the slice, use a long-bladed knife and pour boiling water over the blade briefly before slicing each time. This eliminates the sticking of the slice the the knife and thus the slice shall stay intact for a clean cut. 🙂