"A crisp shortbread traybake topped with whipped jello and coconut."
Jelly Squares
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Prep time 25mins
Cook time 25mins
Serves or Makes: 16
Recipe Card
ingredients
- 8 ounces all purpose flour
- 6 ounces unsalted butter
- 2 ounces white sugar
- 3 ounces jello
- 4 fluid ounce boiling water
- 2 ounces powdered sugar
- 2 ounces desiccated coconut
Method
Step 1
Preheat oven to 350F/180C.
Step 2
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.
Step 3
Dissolve the jelly in the boiling water and allow to cool for 20-30 minutes.
Step 4
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.
Step 5
Spread jelly mixture over the base and top with coconut.
Step 6
Put in fridge to set overnight, then slice and enjoy!