Jelly (Jello) Jollies
photo by Rainette
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 60 g butter, softened
- 118.29 ml caster sugar
- 1 egg, lightly beaten
- 236.59 ml self-raising flour
- 157.80 ml milk
- 85 g raspberry gelatin powder (jello)
- 236.59 ml boiling water
- 236.59 ml cold water
- 709.77 ml desiccated coconut
directions
- Pre-heat oven to 180C, (350 F).
- 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).
- 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.
- Using a large metal spoon gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
- Spoon mixture evenly into each patty pan case and bake for approx 15 - 20 minutes.
- Allow to cool on wire rack.
- Stir Jelly and boiling water until crystals have dissolved. Stir in cold water and refrigerate for 1 hour or until cold and slightly thick.
- 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.
- 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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