This recipe for chocolate jelly slice is so easy a tween can make it all by themselves and so delicious a grandparent might want to help them make it on the school holidays. It is a favourite in our house, and as you can see, it looks as good as it tastes so makes a great plate to take to a party or morning tea.
- 1/2 tsp
- grease a rectangular slice pan (approx 20X30cm) then line the slice tin with baking paper, with the paper rising about 2cm above the top of the tray.
- Blitz your biscuits in a food processor to fine biscuit crumbs.
- Add to the food processor the butter and cinnamon and blitz again. Press into the pan. This is your “base” for the slice.
- Refrigerate the base for 30 minutes or until firm.
- Combine condensed milk with lemon juice in medium bowl.
- Mix the boiling water and 2 teaspoons of gelatine in a small bowl or jug. Stir until completely dissolved, then stir into condensed milk mixture.
- Pour the condensed milk mixture over biscuit base and return to the refrigerator for 1 hour or until set.
- Then, finally, prepare the jelly crystals using 100 ml less cold water than the instructions say to make a more condensed jelly. Allow the liquid to cool to room temperature before pouring it over the set condensed milk filling.
- Chill for an hour or until set.
- Remove the slice from the fridge, take the paper lining out of the pan and slice it up to serve it.
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