Jelly Slice

How to Make Jelly Slice

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1. Line a 20 cm square tin with baking paper, leaving an overhang on two sides.

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2. Mix the crushed biscuits, the 30 g coconut and the melted butter and press the mixture firmly into the base of the tin. Chill for 30 minutes.

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3. Dissolve the jelly crystals in the boiling water, stirring for 2 minutes, until no grains remain, and cool until lukewarm, about 20 minutes.

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4. Whisk the condensed milk into the cooled jelly until smooth and creamy.

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5. Pour the mixture over the chilled base and sprinkle with the 2 tbsp of coconut.

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6. Refrigerate for at least 3 hours, until completely set, then lift out and cut into 16 squares with a hot knife.

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Tips for Making Jelly Slice

• Let the jelly cool before it meets the milk. Hot jelly curdles condensed milk, and lukewarm jelly blends into a smooth, creamy layer.
• Press the biscuit base down firmly. A loose base crumbles when you cut, and a packed one holds together.
• Cut with a hot knife. Wipe it between cuts for clean edges.

What to Serve with Jelly Slice

• A cup of tea
• Fresh berries
• Party sandwiches

Storing & Reheating Jelly Slice

Keeps in an airtight container in the fridge for up to 5 days. It does not freeze well.

Jelly Slice FAQ: Common Questions

Jelly Slice Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.