I like to try something new! Husband loves caramel shortbread. I like it, but caramel can be a little sweet for me, so I wanted to try and do something different. Jaffa cakes are a huge favourite and I could see the textures working. Now I’ve made Jaffa Cake Shortbread, I’m not entirely sure why I didn’t just try to make Jaffa cakes though. Maybe next week.
While making this, I realised that weirdly, I’ve never made jelly before! I managed to mess it up. More than once! I knew that to get it out of a tray in one piece; I’d need to use a baking tray, the same size as what I’d use for the shortbread, and that I’d have to line it with something. So, I went for Clingfilm. I also decided that jelly (which I haven’t eaten for 20 years) isn’t robust enough for a Jaffa cake, it needs to be firmer. So, I melted a leaf of gelatin and added it. I also decided that orange jelly isn’t particularly orangey so I added a cap of orange extract. Then, I decided to put it in the freezer.
I can’t tell you which bit of this caused the horror that I found in my fridge. Somehow jelly had got under the cling film, and it hadn’t really set. It still felt wet.
In the bin it went.
I then decided that clearly, adding liquid had caused the issue, so this time I skipped the orange extract and used greaseproof paper. This time it kind of set. But, not solid enough to be a middle layer, the chocolate would have destroyed it. Despite me still adding gelatin.
So, I decided to stop deciding. I instead listened to husband and read the instructions on the jelly (novel I know!). I didn’t add anything, just used a bit less water. Worked fine! Don’t think for yourself!
To Make a Jaffa Cake Shortbread That Actually Works, you will Need:
- 1 pack of orange jelly
- 250g Butter
- 100g Caster sugar
- 350g Plain flour
- Pinch salt
- 300g Dark chocolate
Now, this makes a huge baking tray of Jaffa Cake Shortbread. Probably 30cm x 20cm and an inch deep. About 15 big squares. If you want less, halve the mixture (I’d still keep the chocolate and jelly and do less shortbread) but this was the tray I had to work with, and husband loves a nice thick shortbread.
Make your jelly first. Make it to pack instructions, but with less water. So, for mine, it asked for half a pint of boiling water and then half a pint cold. I used half a pint boiling, then just a splash of cold to cool it down. As long as the crystals or block has melted, it’s fine; you don’t need a thick layer.
Line the baking tray with greaseproof paper, pushing it out to the sides and pour in the jelly. Leave it to cool for a little while before putting it in the fridge to set. Give it at least a couple of hours but preferably overnight. And don’t keep poking it! I kept poking it.
When your jelly is ready, either pull it out of the tray and leave it on the paper or get another tray the same size. Mine are for some reason all wildly different, so I needed the same one!
Line it again and preheat the oven to 180 degrees.
Mix the caster sugar and butter until they are light and fluffy. Add the flour and salt and mix until it comes together into a dough.
Tip this dough into the lined tray and use your fingers to spread and flatten.
Bake in the oven for 20 minutes, until golden brown.
Remove the shortbread from the oven and leave in the tray to cool.
Now, it’s the fun bit. Take your jelly, still on the paper, and flip it onto the shortbread, so the jelly is on the biscuit, and the paper is facing up. Now you need to get the paper off. Peel from one side, you may need a knife to separate the first bit, but then if you keep pulling the paper, it should keep peeling off as you go. Keep your sharp knife to hand in case it needs a little encouragement along the way.
Melt your chocolate over a pan of simmering water, if anyone can do this without melting the bowl to the pan, please do let me know how.
Once it’s all melted, take it off the heat and keep stirring. You need it to cool a little while staying runny. Just a minute or so should be enough.
Then, pour the chocolate onto the jelly. You don’t get much time to spread, as any extra pressure will melt the jelly. So, pour all over spreading as you go.
Place in the fridge to cool completely. Then, cut your Jaffa Cake Shortbread into squares and enjoy.
My jelly did melt a little, so it didn’t look as pretty as I’d have liked, but the flavours and textures work so well together. It tastes fantastic!
Jaffa Cake Shortbread
- • 1 pack of orange jelly
- • 250g Butter
- • 100g Caster sugar
- • 350g Plain flour
- • Pinch salt
- • 300g Dark chocolate
- Make your jelly to the packet instructions, but only use just over half of the water
- Line a baking tray with greaseproof paper and pour in the jelly
- Leave to cool before transferring to the fridge
- Leave overnight to set
- Line another baking tray and preheat the oven to 180 degrees
- Cream together the butter and sugar in a large mixing bowl
- Add the flour and salt and mix until it comes together into a dough
- Tip in the the baking tray and use your fingers to flatten and spread the the edges
- Bake for 20 minutes until golden brown
- Leave in the tray to cool
- Place the jelly on top and peel off the paper
- Melt the chocolate over simmering water, leave to cool for a minute or two then pour on top of the jelly
- Spread quickly and carefully
- Place in the fridge to set