Jelly Squares
A simple shortbread base topped with a squishy, sweet, marshmallow layer and desiccated coconut.
Ingredients
Shortbread Base
- 8 oz or 225g plain flour (all-purpose flour)
- 6 oz or 175g butter, softened
- 2 oz or 55g sugar
Topping
- 3 oz or 85g raspberry jelly (jello)
- 4 fl oz or 120ml boiling water
- 2 oz or 55g icing sugar (powdered sugar)
- desiccated coconut to sprinkle over the top
Instructions
- Preheat oven to 350F/180C (conventional oven).
- Cream the softened butter and sugar together until light and fluffy. Add sieved flour, mix, then spread into a lined tin (8″/20cm 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.
- Using an electric mixer, beat in the icing sugar until thick and much lighter in color. This takes a good 5-10 minutes.
- Spread the jelly mixture over the base and top with desiccated coconut.
- Put in the fridge to set overnight, then slice and enjoy.