Jelly Slice Recipes

THE BEST JELLY SLICE RECIPE

Steps:

• Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
• Crush the biscuits until they resemble fine breadcrumbs. You can use a rolling pin or food processor.
• Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tine and press down with the back of a metal spoon and place in the fridge to chill.
• In the meantime, add 2 1/12 teaspoons of gelatine to 3/4 of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is smooth and has combined.
• Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set - approximately 30 - 45 minutes
• While the slice is chilling, you can make the strawberry jelly as per the packet instructions - adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.
• Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to completely set approximately 6 hours - overnight is best.
• Remove the set slice from the fridge and using a hot knife, cut into squares.

JELLY SLICE

Steps:

• Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
• Leave the jelly out so it cools to room temperature.
• Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
• Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
• Add melted butter to the biscuit crumbs and stir to combine.
• Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.
• Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
• Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
• Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.
• Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).
• Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).
• Return to the fridge and allow to set for at least 6 hours.
• Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.

HOMEMADE REAL FRUIT JELLY SQUARES

Steps:

• Line a baking dish with plastic wrap.
• Soak the gelatin in cold water for about 5 minutes.
• In a saucepan, mix the fruit juice with water and lemon juice. Stir in the sugar and bring to boil, and then reduce the heat.
• Thoroughly squeeze the gelatin leaves and, one after another, dissolve in the juice-mixture without boiling.
• Fill the jelly-mix into the dish and leave to set in the fridge for at least 5-6 hours.
• For serving, cut into cubes or use fancy cookie cutters. (Tip: spread the cutter or your knife with some oil to make the slicing easier)
• With a pastry brush, coat the jelly with a thin layer of oil and toss in sugar (optional).

JELLY SLICE

Steps:

• In a bowl combine all base ingredients and mix well.
• Prepare and lightly grease a 11 x 7 in (or equivalent) baking dish, put mixed base ingredients and press to flatten base.
• Place in the refrigerator and let it set for 15 minutes.
• In a small bowl combine together gelatine and boiling water, mix well until the gelatine is completely dissolved.
• In a stand mixer add cream cheese and condensed milk, beat until combined. Add lemon juice, melted white chocolate and gelatine mixture, mix well until smooth.
• Pour cream cheese mixture on top of the prepared base, let it set for an hour in the refrigerator.
• In a bowl combine together jelly and boiling water, mix well until the jelly is completely dissolved. Let it cool for a bit then pour on top of set cream cheese mixture. Put it back in the refrigerator and let it set for 3 hours before serving.

JELLY SLICE

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

JELLY SLICE

Steps:

• 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.
• 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.