Aussie Jelly Bar

I made these for my older son's birthday because they are so eye catching and, from nine years of throwing children's parties, I know how popular anything is with jelly in it. I love how pretty all the layers look once the jelly has set, and I also wanted to pay tribute to the wonderful baking traditions of Australia, and New Zealand too, where I have had the most delicious homemade-tasting slices, cakes, tarts and pies at almost every random cafe we've dropped into while travelling.

Be ready to watch the jelly bars vanish as quickly as they arrive at the table!

Biscuit layer:

• plain biscuits (like digestives or grahams), 250g
• butter, 185g, melted

1. Mix together and press into the base of a baking tin lined with parchment paper and pre-spritzed with Pam spray

Filling:

• condensed milk, 400g, or one tin
• lemons, 2, juice of
• gelatin, 2 tsp
• water, 3/4, for the gelatin

1. Dissolve the gelatin in the water, which should be freshly boiled, allow to cool
2. Mix the milk, lemon juice and dissolved gelatin well, try to minimize bubbling
3. Pour over the biscuit layer and refrigerate for at least two hours
4. Feel free to add a few tablespoons of sugar to this layer, as the entire jelly bar isn't as sweet as the image may lead one to believe
   

Topping:

• *Jello, 85g, strawberry or raspberry flavour
  
• boiling hot water, 1 cup
• cold water, 1 cup

1. Dissolve Jello in hot water, add cold water, allow to cool
2. Pour onto lemon layer which should be firm
3. Refrigerate for three hours or overnight
4. Cut into squares and serve

*or any brand of jelly. Zero-sugar jelly is fine too

(All text and photos or images are copyright protected. Please do not reprint any stories, recipes or photographs without the author's permission.)