Seeking a snack that delights the senses? Look no further than a new take on a Jelly Lite slice! Enjoy the harmonious contrast of sweet strawberry and earthy matcha in a creamy, chewy, and satisfyingly sweet treat.
30 min
PREP TIME
25 min
COOK TIME
11
INGREDIENTS
SERVINGS: 16
PREPARATION
- 1 Preheat oven to 180°C (160°C fan-force) and line a slice pan (27.5 cm x 17.5 cm x 3.5 cm) with baking paper allowing a 5 cm overhang on all sides.
- 2 In the bowl of a stand mixer with a paddle attachment, cream together butter, maple syrup and vanilla extract until light and fluffy (about 5 minutes). Add flour and matcha powder and mix on LOW-MEDIUM speed until a dough forms and matcha is well incorporated. Transfer dough to a sheet of baking paper and press into a disc. Cover with baking paper then cling wrap. Refrigerate for at least 20-30 minutes to firm before rolling.
- 3 Gently roll dough out between two pieces of baking paper to flatten before transferring to the slice pan. Use the back of a lightly greased spoon to press dough into bottom of tin, smoothing evenly. Bake for 20-25 minutes or until lightly browned. Let cool to room temperature before refrigerating.
- 4 For the strawberry centre, dissolve jelly crystals in boiling water whilst stirring. Let cool slightly before adding to a food processor along with the cream cheese and yoghurt. Blend until mixture is smooth and no lumps remain. Pour mixture over the base and gently tilt so that it reaches the corners. Leave to set in the fridge for at least 1-2 hours.
- 5 Once set, carefully remove slice from pan and gently sift extra matcha powder over the top. Decorate with strawberries (if using). Use a slightly warmed knife to slice into 16 even squares. Keep refrigerated in an air-tight container for up to 1 week.
