Gluten Free Jelly Slice
Posted on 08/08/2010

INGREDIENTS

300g Rice Cookie (gluten free brand)
50mL boiling water (to dissolve gelatine)
4 ounces melted margarine
2 x 85g packets Vitarium Raspberry Jelly
395g can Sweetened Condensed Milk
2 lemons, juiced
2 teaspoons Gelatine

STEP ONE

BASE: Crush biscuits & place in a large mixing bowl. Add to biscuits the melted margarine & mix to combine. Press into a 24.5 cm x 24.5cm slice tin lightly oiled with canola spray. Put in fridge whilst preparing Step 2.

STEP TWO

FILLING: In a bowl add the condensed milk & the lemon juice, mix until combined. Then in a small cup add gelatine & boiling water & mix until dissolved, then add immediately to the lemon condensed milk preparation & thoroughly mix. Spread over the biscuit base & then return to the fridge to set.

STEP THREE

SLICE TOPPING: Add the 2 packets of jelly to a large bowl & add 900mL boiling water (ie: 100mL less than packet directions)& mix until dissolved. Over the next 15-20min stir occassionally to assist cooling & ensure the jelly is a smooth consistency. Pour over a spoon (so as not to disturb the filling)to add to the base/filling preparation & refrigerate until set. Cut into 16 slices for serving.