1 Packet 250g Superwines, or similar plain sweet biscuit
175g melted butter
(Optional 1/4 cup chopped nuts)
2 TBSP Gelatine
1/2 Cup Boiling Water
1 Tin Sweetened Condensed Milk
Juice from 1 Lemon (approx. 2-3 TBSP)
I add lemon zest to both the biscuit base and the condensed milk centre. Try a tablespoon or two in either or both!
Steps:
Prepare 25 x 25 slice tin with baking paper and set aside - I lightly spray my tin first so paper sticks!
Make up both jellies with 3 cups boiling water and pop into fridge to cool
Blitz biscuits in food processor (or by hand if need be)
Combine melted butter and chopped nuts or lemon zest if using (I did not but original recipe stated optional)
Tip into slice tin and firmly press down until evenly spread.
Pop into the fridge to chill for 30 minutes
In a medium bowl add gelatine and 1/2 cup boiling water and mix well until all gelatine dissolved.
Add to this the condensed milk and lemon and zest if using and mix well.
Pour over the chilled base and set aside in the fridge for 30-40 minutes until completely chilled and setting
Once jelly has cooled but not set pour over the milky layer and pop in the fridge until the jelly has set - I poured the jelly over the back of a spoon so as to not disturb white layer.
Once set - remove from fridge for 20-30 minutes and then run your large sharp knife under hot water - then dry - then slice the edges off the slice first.
Using whole long knife (heating & drying as need be between slices) cut down into the square and apply pressure to cut through biscuit layer. Then slice into squares or smaller pieces.
Keep the slice in an airtight container in the fridge
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