Ingredients:
jelly crystals – 1 colour or a variety
sweet biscuits
icing (Recipe below)
desiccated coconut
Writing Icing (Glitter and Chocolate work the best. Standard colour Writing Icing tends to dissolve on the jelly.)
Make the jelly according to the packet instructions, but use one third less water than the packet indicates. This will make the jelly firmer and easier to handle. Pour about 20mm into a flat bottomed container. Don’t make it too deep as it will be difficult to manipulate. Refrigerate overnight.
Spread a thin layer of icing over the top of the biscuit. Pictured is a ‚Soft Butter Icing?, but store bought frosting is fine. The icing serves to stop the jelly from moistening the biscuit. Sprinkle desiccated coconut over the icing.
Recipe for Butter Icing: Place 150g of room temperature butter in a large mixing bowl. Use an electric beater to beat until it becomes light in colour. Add 2 cups of sifted icing sugar and beat until the mixture is very pale and fluffy. Add 1 tablespoon of milk and beat until smooth and well combined.
Briefly immerse the jelly container into a bowl of hot water. Flip the jelly over onto a cutting board.
Slice the jelly into squares or rectangles to fit your biscuit. Note: When slicing the jelly, push down the knife and slide the piece over to the side rather than drawing the knife through the jelly. This can break the jelly Gently lift the jelly present, with your knife, onto the biscuit Add ‘ribbon’ with the Writing Icing
And then a bow on top. Store in the refrigerator until you are
ready to serve.
FOR LEFTOVERS:Rainbow Rock Minicups’: Mix all the left over pieces of
jelly together and spoon into small cups.
