The perfect jelly slice {Recipe}

Since joining the Country Women's Association, I've noticed a change in my baking style.

I've turned retro.

I'm not interested in elaborate fondant covered cakes anymore.

Give me a slice of old fashioned chocolate cake or a classic iced cupcake anyday.

It's all about flavour and appreciating the cook's efforts.

This weekend I challenged myself to make the perfect jelly slice.

A packet of biscuits, melted butter, condensed milk, some gelatine and a packet of raspberry jelly crystals - the result was amazing.

Mission accomplished.

RECIPE: Perfect Jelly Slice

1 packet Arnotts Niece biscuits

170g butter, melted

1 packet raspberry jelly crystals
1 1/2 cups boiling water

1 tin condensed milk

1 tblsp + 1 tsp powdered gelatine
1/2 cup hot water

Start this recipe the day before you want to serve it. This will guarantee that the jelly has set properly.

Grease and line a slice tin (minimum depth 3cm) or a 20cm square casserole dish with baking paper. The 20cm square will give you a thicker biscuit base to your slice - it's actually pretty good!
Crush the biscuits using either a food processor or putting them in a big ziplock bag and bashing them with a hefty rolling pin till you have small crumbs.
Stir in the melted butter and mix thoroughly. Press the mixture into your prepared pan and press down very firmly. Pop the pan into the fridge for 30-45 min to set.
Have a cuppa and then get on with the next step.
Mix the jelly crystals and boiling water together in a large jug and stir until all the crystals have dissolved. Pop it in the fridge for a minimum of 45 minutes (but no more than an hour - you want the jelly to be cool enough to pour over the condensed milk layer later but not starting to set.)
In a medium sized bowl, dissolve the gelatine in the hot water. Pour over the condensed milk and mix together thoroughly.
Pour the mixture over the biscuit base. Tap the pan on the bench a couple of times to get rid of any air bubbles and pop it back into the fridge for 30-45mins to set - longer if you need to.
Finally, pour over your cooled jelly and pop it back in the fridge for a minimum 4 hours or overnight.
The next day, using the baking paper, lift out the slice from the pan.
Trim the edges with a large flat knife to give neat sides (I used a ham slicer). Keep the scraps in a container for a sneaky cook's treat later on.
Cut the slice into even pieces and store in an airtight container until needed.
Enjoy!

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