Making for a good activity with your kids, whip up these strawberry jelly slices using honey snap biscuits for a tasty afternoon treat – much needed for the warm days ahead! Just remember to pop them into the fridge to cool down before you get your hands on them, after slicing them into nice little squares.
- 2 cup (250 g) sweet biscuit crumbs
- 125 g butter, melted
- 100 g packet pink marshmallows
- 1 tsp gelatine
- ¼ cup milk
- ¼ tsp strawberry essence
- ⅔ cup thickened cream
- 250 g punnet strawberries, halved
- 2 x 100 g packets strawberry jelly
- 2 cups boiling water
Grease a 19 cm x 29 cm Lamington pan.
Combine biscuits and butter in bowl. Press evenly over base of prepared pan; refrigerate until firm.
Combine marshmallows, gelatine and milk in saucepan, stir over low heat, without boiling, until marshmallows are melted. Transfer to large bowl, add essence; cool to room temperature. Whip cream until soft peaks form, fold into marshmallow mixture, pour over base. Place strawberries over marshmallow; refrigerate mixture 30 mins.
Dissolve jelly into boiling water; cool to room temperature. Pour jelly over strawberries, refrigerate until firm before cutting.