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“An easier to compile version of the South Australian classic! It makes many small pieces - perfect for hostessing :)”
READY IN:
30mins
SERVES:
20-24
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 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 ½ 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.

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