I’ve also seen this Jelly Squares recipe referred to as Marshmallow Fingers, which makes sense as the topping is pretty much just a simplified marshmallow recipe. Shortbread base, marshmallowy topping and coconut. Really simple and very tasty.
Now, let’s talk about jelly/jello for a moment. Every recipe I have for this traybake just says ‘1 packet jelly’. Precise, yes? I initially tried this recipe with a 6oz packet of jello and it made so much topping that we had a ridiculously thick layer on the traybake (and still plenty left over for Little Miss Traybakes to ‘clean up’). Then a 3oz packet of jello made the perfect proportion of marshmallowy goodness. I am not sure if jelly packet sizes are standardized across the globe, but if they are not and your jelly packet is bigger or smaller than mine, please adjust the amount of water you use accordingly!
I haven’t specified a jelly flavor, so use whatever you prefer (or whatever is in your cupboard). I used raspberry, mainly because everything I’ve baked recently has been brown or beige and I needed some color on this blog! Turns out, they reminded Mr Traybakes of a Mikado biscuit, so everyone’s a winner! Although I think I might have to make this with lime jelly soon, for a summery tropical treat.
8oz/225g plain flour/all-purpose flour
3oz/85g jelly/jello (any flavor)
4 fl oz/120ml boiling water
2oz/55g icing sugar/powdered sugar
desiccated coconut to sprinkle over the top
- Preheat oven to 350F/180C.
- Cream butter and sugar until light and fluffy. Add sieved flour, mix, then spread into a lined tin (8″ square). Bake for 25-30 minutes and leave to cool.
- Dissolve the jelly in the boiling water and allow to cool for 20-30 minutes.
- Beat in the icing sugar until thick and much lighter in color. This takes a good 10 minutes, at least, so use a stand mixer or hand mixer.
- Spread jelly mixture over the base and top with coconut.
- Put in fridge to set overnight, then slice and enjoy!
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