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    You are in: Home / Australian / Jelly (Jello) Jollies Recipe
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    Jelly (Jello) Jollies

    Jelly (Jello) Jollies. Photo by Rainette

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Rainette's Note:

    Cute little cakes that taste great. Impressive with a cup of tea when guests come over and certainly a kid pleaser.

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    Units: US | Metric


    1. 1
      Pre-heat oven to 180C, (350 F).
    2. 2
      Grease 12 x 2 Tablespoon patty pan tray or set out 12 paper patty pan cases onto a baking paper line baking tray. (I use 3 or 4 paper patty pans stacked in side each other for stronger cases).
    3. 3
      Using an electric mixer, cream butter and sugar until fluffy and light. Add the beaten egg a little at a time continuing to beat until mixture well combined.
    4. 4
      Using a large metal spoon gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
    5. 5
      Spoon mixture evenly into each patty pan case and bake for approx 15 - 20 minutes.
    6. 6
      Allow to cool on wire rack.
    7. 7
      Stir Jelly and boiling water until crystals have dissolved. Stir in cold water and refrigerate for 1 hour or until cold and slightly thick.
    8. 8
      Place coconut into a large bowl. Using a slotted spoon dunk each cake one at a time into the jelly. Drain excess jelly and toss in coconut till well coated. Place onto a line tray and pop in the fridge for about 30 minutes or till set.
    9. 9
      These little cakes keep for up to a week and stay moist as the jelly traps air from drying them out.

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    Nutritional Facts for Jelly (Jello) Jollies

    Serving Size: 1 (109 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 234.2
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 8.2 g
    Cholesterol 30.2 mg
    Sodium 254.5 mg
    Total Carbohydrate 31.9 g
    Dietary Fiber 1.0 g
    Sugars 22.4 g
    Protein 3.2 g

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