Super Easy Jelly Slice Recipe
Jelly slice is a sweet and stunning treat for parties and gatherings, guaranteed to disappear the instant it hits the table! This super easy Aussie recipe features the iconic three layers – biscuit base, condensed milk and red jelly – and only 7 ingredients.
Servings 36 mini bites
Calories 109kcal
Cost $5
Equipment
- 9x9 in (24cm) Baking Dish
Ingredients
1st layer:
- 250 g nice biscuits 8.8 oz (1 packet), sub arrowroot, scotch finger or marie biscuits
- 150 g butter 5.3 oz, sub margarine
2nd layer:
- 3 tsp gelatin powder
- ¾ cup boiling water 188 g / 6.3 oz
- 400 g condensed milk 14 oz (1 tin), sub yoghurt
- 3 tbsp lemon juice
3rd layer:
- 85 g raspberry jelly 3 oz (1 pack), sub with strawberry or any flavour you like!
- 125 ml boiling water 4.2 oz
- 100 ml cold water 3.3 oz
Instructions
1st layer:
- Crush the 250 g nice biscuits using a food processor, mortar and pestle or even a potato masher in a mixing bowl. Transfer to a medium bowl.
- Melt the 150 g butter in 30 second bursts in the microwave until melted (around 1½ minutes). Pour the melted butter over the crushed biscuits and stir until combined.
- Line a square tin (9 inch / 24cm) with baking paper or cling wrap. Pour in the crushed biscuit base and press into a flat layer using the back of a spoon.
- Refrigerate for at least 1 hour.
2nd layer:
- Dissolve the 3 tsp gelatin powder in the ¾ cup boiling water, stirring until there’s no lumps.
- Mix the 400 g condensed milk and 3 tbsp lemon juice in a medium mixing bowl, then pour over the gelatin mix.
- Beat together using a spoon or whisk, then pour over the biscuit base.
- Refrigerate until firm, around 30 minutes to one hour.
3rd layer:
- In a small bowl dissolve the 85 g raspberry jelly in 125 ml boiling water.
- Keep stirring until all the sugar crystals in the jelly have dissolved. Pour in the 100 ml cold water, give it a quick stir, then carefully pour over the condensed milk layer. Note: If holes start to appear in the milk layer, it’s not set yet!
- Pop in the fridge to set for at least 3 hours.
To serve:
- Gently pull the slice out of the tray using the edges of the baking paper and transfer to a cutting board. Slice into squares or fingers and serve! Note: Clean knife between each slice for neat and even squares.
Video
Notes
- Water – This recipe intentionally uses less water than usual when making the jelly layers. This helps set the jelly firmer, resulting in a better final structure for cutting. For a thicker jelly layer, double it and do two packets of jelly instead (still with the less water amount).
- Be Patient – Wait for each layer to fully set before pouring in the next, otherwise they will blend into each other and you won’t end up with those lovely, clearly defined layers. You can try pouring the liquid jelly over the back of a spoon to help disperse it softly over the surface and stop holes forming in the preceding layer.
- Handle Carefully – It can be easy to spill the white or red layers, so be careful transferring the tray back and forth from the fridge.
- Extra Layer(s) – You can double or triple the jelly layers with different colours and flavours – just make sure to set it fully between each and pour very gently. Why not make it a festive Christmas jelly slice with an extra layer of green jelly?
- Extra Fun – Mix sprinkles through the white layer for a fairy bread version of jelly slice!
- Experiment with Flavours – Try coffee jelly or pandan coconut jelly instead.
- Chocolate – Swap the biscuits for chocolate Tim Tams for extra decadence.
- Flummery - Make a flummery aka jelly whip for the third (or even a fourth) layer to your jelly slice!
Nutrition
Calories: 109kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 67mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.2mg