JELLY BISCUIT STRAIN RECIPES

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JELLIED BISCUITS RECIPE: HOW TO MAKE IT



Jellied Biscuits Recipe: How to Make It image

These biscuits are a pleasure to serve because that look so lovely with the colorful jelly.—Marsha Ransom, South Haven, Michigan

Provided by Taste of Home

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
3/4 cup milk
1/3 cup jelly

Steps:

  • In a bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until the mixture resembles coarse crumbs. Add milk, stir quickly with a fork just until mixed. Drop by rounded tablespoonfuls onto a greased baking sheet. Make a deep thumbprint in tops; fill each with 1 teaspoon of jelly. Bake at 450° for 10-12 minutes or until biscuits are browned.

Nutrition Facts : Calories 184 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

JELLY SLICE | BEST EVER RECIPE | COOKING WITH NANA LING



Jelly Slice | Best Ever Recipe | Cooking with Nana Ling image

An easy, no bake jelly slice recipe that the whole family will love.

Provided by Libby Hakim

Categories     Dessert

Total Time 375 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 9

250 grams plain biscuits ((Arrowroot, Nice, Marie or a combination of those work well))
185 grams butter, melted
395 gram tin of condensed milk
1/2 cup lemon juice ((juice from approx 2 large lemons))
2 teaspoons gelatine powder
1/2 cup boiling water
85 gram packet jelly crystals ((raspberry or another preferred flavour))
250 ml boiling water ((1 cup))
150 ml cold water

Steps:

  • Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
  • Leave the jelly out so it cools to room temperature.
  • Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
  • Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
  • Add melted butter to the biscuit crumbs and stir to combine.
  • Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.
  • Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
  • Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
  • Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.
  • Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).
  • Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).
  • Return to the fridge and allow to set for at least 6 hours.
  • Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.

Nutrition Facts : Calories 164 kcal, CarbohydrateContent 20 g, ProteinContent 2 g, FatContent 9 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 22 mg, SodiumContent 129 mg, FiberContent 1 g, SugarContent 14 g, ServingSize 1 serving

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