Our impressive triple-layered Milk Arrowroot Jelly Slice is proof that good things come in threes? This week, bite into creamy filling topped with a tangy raspberry jelly layer that perfectly balances Arnott’s Milk Arrowroot base. This delicious trio of flavours make for a light and bright afternoon treat best shared with good friends and even better conversation.
Prep time: 30 minutes
Chill time: 3+ hours
Makes: 16 servings
1 x 250g packet Arnott’s Milk Arrowroot biscuits
150g butter, melted
1 x 375g can sweetened condensed milk
100ml lemon juice
1 tblsp gelatine
1 x 85g packet raspberry jelly
Grease and line a 20cm x 20cm square cake tin with baking paper, extending 2cm above edge of tin.
Place biscuits in the bowl of food processor and process until fine crumbs.
Add butter and process until combined.
Press mixture firmly into the base and refrigerate whilst preparing the filling.
Combine condensed milk and lemon juice in a medium bowl.
In a small jug, combine ½ cup (125ml) boiling water and gelatine and stir until completely dissolved.
Stir this gelatine into condensed milk mixture.
Pour over the biscuit base and return to the refrigerator for 1 hour or until set.
Meanwhile, prepare the jelly according to packet instructions, using 100ml less cold water than directed.
Allow the jelly mixture to come to room temperature before pouring over set milk filling.
Chill for a further 1 hour or until jelly is set.
Cut into pieces and serve.
Check out other recipes from Arnott’s Big Recipe Release here.
Deliciously simple, the Milk Arrowroot has been a family favourite for generations. Purchase them here.