My sister came home from school one day raving about a slice she’d tried. Hunted down the recipe, passed it to me — and I stuck it in my cookbook and forgot about it. Twenty-five years later, I made it. And honestly? It tastes exactly like it sounds. Simple. Honest. A buttery biscuit base, a creamy condensed milk layer, and that bright jelly on top. No oven. No fuss. No complicated method. Make this. 🍋 Sahtain. Recipe👇🏾 250 grams plain vanilla biscuits, finely crushed 175 grams unsalted butter, melted 3/4 cup boiling water 2 teaspoons gelatine powder 395 grams condensed milk (1 standard tin) 3/4 cup freshly squeezed lemon juice (approximately 3 lemons) 1 packet (85 grams) raspberry jelly crystals — or your preferred flavour water for the jelly, as per packet instructions 👉🏽 Mix crushed biscuits with melted butter until evenly coated. Press firmly into the base of a 30 x 18 cm dish in a compact, even layer. Refrigerate while you make the filling. 👉🏽 Dissolve the gelatine in ¾ cup boiling water, stirring until no lumps remain. Add the condensed milk and lemon juice and stir until smooth. Pour over the biscuit base and refrigerate for 45 minutes to 1 hour until firm to the touch. 👉🏽 Once the condensed milk layer is firm, pour the jelly slowly over the back of a large spoon onto the surface, moving across the dish evenly — this prevents it from breaking through the layer beneath. Refrigerate for a minimum of 4 hours or overnight. #slice #dessert #snack #sweets - @roubasfoodjourney