Jelly Slice Recipe

When I asked the two Cheeky Monkeys what they wanted to do during their long summer holidays, they asked to be taught how to make a variety of their favourite treats, including jelly slice.  Ahh, jelly slice, that humble, yet much-loved dessert purportedly invented in Australia.  How could I say no?  So today I am sharing my recipe for jelly slice, which is a mashup of various recipes (including the one taught to me by my mum).  I apologise for the lack of step-by-step images, it was too hard to take photos while teaching kiddies to cook!

Ingredients

-  250g plain sweet biscuits (such as Marie, but you could use any un-iced sweet biscuits)

- 175g butter, melted

- 1/8-1/4 tsp of ground cinnamon or nutmeg (optional)

- 395g condensed milk

- 1/2 cup of lemon juice

- 3/4 cup of boiling water

- 4-6 tsp of edible gelatine powder

- 85g packet of jelly crystals (whichever flavour tickles your fancy)

Method

1. Clear a large, flat space in your refridgerator to easily fit a large slice pan or Pyrex dish.  This is very important because you don't want to be juggling a tray of wobbly slice and find that there is no space in your fridge (take it from me)!

2. Grease and line a 20x30cm slice pan (or a large oblong Pyrex baking dish).

3. Process biscuits in a food processor to fine crumbs.  Or, if you have had a particularly trying day, release some stress by bashing those biscuits into fine crumbs with a wooden rolling pin.

Add melted butter and spices (if using) and process again to mix.  Press biscuit misture into the base of the prepared pan.  Chill in the fridge for 30 minutes or until firm and set.

4. Combine condensed milk and lemon juice in a medium-sized bowl.

5. Mix the boiling water and 2-3 tsp of gelatine in a small jug.  Stir until completely dissolved then thoroughly mix into the condensed milk.  Pour over the biscuit base and chill in the fridge for one hour, or until firm and set.

6. Meanwhile, make up the jelly following the packet's instructions, BUT add 2-3 tsp extra gelatine and reduce the amount of cold water required by 100ml (both these steps help to give you an extra firm jelly which won't melt or squish everywhere when you serve your slice).  Leave the jelly to cool to room temperature.

7. Pour jelly over set condensed milk filling.  Chill your slice in the fridge until fully set.

8. Once the slice is fully set, remove it from the pan and slice to serve.  Enjoy (and try not to eat it all at once)!