Jelly Slice
A super easy Jelly Slice recipe that the whole family will LOVE! This classic favourite is so simple to make... and equally as delicious to eat!!
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Servings: 20 serves
Calories: 128kcal
Cost: $8
Equipment
- Food processor, rolling pin or Thermomix
Ingredients
- 85 g packet jelly crystals like Aeroplane jelly
- 250 g plain sweet biscuits/cookies like Arnott's Mare biscuits
- 175 g melted butter
- 85 g (⅓ cup) water see notes
- 3 teaspoon gelatine powder see notes
- 395 g sweetened condensed milk full fat (not skim or light)
- juice of 2 lemons
Instructions
Conventional Method
- Line a 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Prepare jelly according to the packet instructions and set aside on the bench to cool. Do not place the jelly in the fridge as you don't want it to set just yet.
- Crush the biscuits/cookies in a food processor and place into a separate bowl.
- Add the melted butter and mix until well combined.
- Firmly press the mixture into the bottom of the prepared tin and then place into the fridge while you prepare the filling.
- Place the sweetened condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture (see tips below) and mix using a whisk until completely combined.
- Pour the mixture over the prepared base and place into the fridge until set (approximately 1 hour).
- Gently pour the cooled jelly over the top of the slice and place into the fridge for 5 hours or until set.
- Cut into slices and store in an airtight container in the fridge for up to 3 days.
Thermomix Method
- Line a 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Prepare jelly according to the packet instructions and set aside on the bench to cool. Do not place the jelly in the fridge as you don't want it to set just yet.
- Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2. Add the biscuits/cookies and mix for 8 seconds, Speed 8 (you may need to scrape down the sides of the bowl partway through). Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge while you prepare the filling.
- Place the sweetened condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture (see tips below) and mix for 15 seconds, Speed 4.
- Pour the mixture over the prepared base and place into the fridge until set (approximately 1 hour).
- Gently pour the cooled jelly over the top of the slice and place into the fridge for 5 hours or until set.
- Cut into slices and store in an airtight container in the fridge for up to 3 days.
Video
Notes
RECIPE NOTES & TIPS
- Don’t rush the layers – let each one set properly to avoid mixing.
- Dissolving the gelatine - sprinkle the gelatine over cold water and let it sit for 5 minutes to bloom. Then place the bowl in a larger bowl of hot water and stir until the gelatine has dissolved.
- Always cool the jelly before pouring – warm jelly can melt the creamy layer.
- Use a warm knife for slicing – dip in hot water and wipe between cuts.
- Press the base firmly – this helps it stay intact when slicing.
- Chill on a flat surface – so your jelly sets evenly.
- Store in the fridge in an airtight container for up to 3 days.
- Not freezer-friendly – the texture of the jelly changes once frozen.
- For easy removal – use baking paper with overhanging sides.
Nutrition
Calories: 128kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 89mg | Potassium: 75mg | Sugar: 11g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
