This deliciius Jaffa shortbread slice is like a cross between a Jaffa cake and a chocolate caramel shortbread!
My Jaffa shortbread slice is made up of a delicious layer of crumbly, buttery shortbread, topped with a layer of orange jelly, and then a thick layer of plain chocolate.
Part Jaffa cake and part millionaire’s shortbread, with jelly instead of caramel, it is pretty easy to make and went down a treat with my family. I can’t blame them really, I may have nabbed a couple of slices that broke apart already….
Chocolatey goodness set off by the tart jelly and crumbly shortbread – so delicious! It’s a lovely weekend bake to make to enjoy with friends and family. The rustic look doesn’t matter too much when it is all about the flavour.
If you like making more complex bakes with different layers like caramel shortbread then this is a bit simpler than that. Fun to make and to eat!
For the quantities needed please refer to the recipe card further down the post. This is for your shopping list.
- orange jelly packet
- leaf gelatine – to make sure the jelly is not too soft
- butter – I prefer to use unsalted
- caster sugar
- plain flour
- plain/dark chocolate for topping
Step by step instructions
There are a few steps in this recipe, due to the layers you need to make. For the quantities of each ingredient required and the specific instructions please see the recipe card at the bottom of this post.
- First make up the jelly in a square baking tin. I added extra gelatine to the orange jelly pack to make sure the jelly was thick so it would stand up to being sliced. Refrigerate until set.
- Next bake your shortbread layer, in a square 9 inch baking tin.
- Once it has cooled, cut the jelly to size (if different size) and place the jelly on top of the shortbread. This is quite tricky, be gentle and remember it will be covered with chocolate so you won’t be able to see any breaks!
- Finally, melt chocolate then pour it over the jelly and shortbread, still in the tin. Put in the fridge to set.
- Cut into squares with a sharp knife once completely set.
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Jaffa Shortbread Slice
For the jelly layer:
- 1 packet of orange jelly (Jello) made up with the directed amount of water, I used Hartleys
- 1 leaf of leaf gelatine
For the chocolate layer:
- 225 g plain chocolate
- First make the orange jelly to give it time to set. You might want to do this the day before. Make the jelly up as directed with boiling and cold water in a jug. To give a better set, I added additional gelatine. Soften 1 leaf of leaf gelatine in cold water, squeeze it out, then melt the leaf by heating on a low heat in small bursts in the microwave. Stir vigorously and add to the jelly in the jug. Mix well then pour the jelly into a shallow baking tray lined with clingfilm to set in the fridge. Leave for a few hours until set.
- To make the shortbread layer, leave the butter out until softened or warm up gently in the microwave. Then combine the caster sugar into the butter until soft and fluffy.
- Add the flour and mix well. Press into a ball with your hands.
- Line a square pan (I used a silicone one, approx 9 inch square) with baking paper. Press the mixture into the pan with the back of your hand. Bake for 25-30 minutes until golden brown. Leave it to cool completely.
- When cool, cut your jelly to size and place it on top of the shortbread layer. This is quite tricky to do and mine broke in places. As the jelly layer will be covered in chocolate it doesn't really matter, just try to move it gently.
- Break the plain chocolate into pieces and microwave in 30 second bursts on high, stirring in between, until fully melted. Allow it to cool a little then pour it on top of the jelly, spread it with the back of a spoon then put it back in the fridge to set.
- Use a hot knife to slice into pieces and serve.