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Cooking with Sarah

Michael McLaren

Michael is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Strawberry Jelly Slice

Ingredients

1 packet (or about 250g) of plain biscuits, such as Marie.

180g salted butter, melted

1 can sweetened condensed milk

2 1/2 teaspoons of gelatine

3/4 cup boiling water

2 lemons, juiced

1 packet of strawberry jelly (or any other flavour)

Boiling water per jelly packet instructions.
** Feel free to use 1 teaspoon of extra gelatine for the jelly top if you would like a firmer setting.

Method
Line a slice tin (about 28cm x 18) with baking paper.
Crush biscuits until they resemble fine breadcrumbs. I use a food processor or place them into a bag and crush with a rolling pin.
Combine biscuits with melted butter until the mix resembles wet sand.
Place into the lined tin and press down with the back of a metal spoon. Place in the fridge to chill.
Meanwhile, mix the gelatine and boiling water in a small bowl or mug until dissolved.
Place the condensed milk into a separate bowl, whisk. While whisking, add the dissolved gelatine mixture and lemon juice until combined.
Pour over the chilled biscuit base and place back into the fridge for about 30-45 minutes. Until the layer begins to set.
Make the jelly as per the packet instructions but only add the boiling water (not the additional cooled water the packet will call for). For me, this will set the layer enough for the slice without adding more gelatin but feel free to add some if you would like the jelly to be extra firm.
Once the jelly has cooled to room temperature, pour the mixture over the chilled slice. Place your slice back into the fridge to completely set. Leave it overnight or for at least six hours.
Cut into squares using a hot knife and enjoy!

You can use any flavour of jelly for this slice or mix it up by adding fruit to the milky layer.

Recipe adapted from Create Bake Make.

Download this podcast here

Michael McLaren
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