 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
An easier to compile version of the South Australian classic! It makes many small pieces - perfect for hostessing :) Ingredients:
1 (8 ounce) packet granita biscuits, processed to crumbs (can also use marie) |
6 ounces butter, melted, cooled |
1 (125 ml) can condensed milk |
2 lemons |
1/2 cup boiling water |
1 tablespoon gelatin powder (rounded) |
1 (5 ounce) packet jelly crystals (lemon, raspberry or whatever you prefer) |
Directions:
1. 1. Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm.
2. 2. Dissolve gelatine in hot water, then beat in the tin of condensed milk and juice of 2 lemons.
3. 3. Pour filling over base. Refrigerate for a few hours or until set.
4. 4. Meanwhile, make jelly, following packet directions but reduce water by a good 1/2 cup. Set aside to cool to room temperature. Pour onto filling and refrigerate for a further 3 hours or until jelly is set.
5. 5. Cut into small squares to serve.
|
|