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Wagon wheel slice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a delightful, sticky-sweet treat reminiscent of Wagon Wheel biscuits.
Ingredients:
  • 235g butter, softened
  • 70.95 gm caster sugar
  • 375.00 ml plain flour
  • 49.50 gm self-raising flour
  • 165.00 gm raspberry jam
  • 145g white marshmallows, halved
  • 185g dark chocolate, broken into pieces
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan, then line the base and sides with baking paper, letting it hang over the edges by 2cm.
  • With an electric mixer, whip together 185g of butter and sugar until they turn light and fluffy. Sprinkle sifted flours over the butter mixture and mix until a dough forms. Press the mixture into a prepared pan and bake for 20 minutes until golden brown.
  • Spread the warm base generously with jam, then top with marshmallows, cut-side down. Bake for 2 minutes until marshmallows are gooey. Remove from the oven and gently press down on the marshmallows to create a even surface. Allow to cool in the tin before serving.
  • Melt chocolate and the remaining butter in a small saucepan over low heat, stirring constantly for 2 to 3 minutes until smooth. Pour the mixture over the marshmallows, tap the pan to smooth the surface. Chill in the fridge for 2 hours until firm. Allow it to sit at room temperature for 5 minutes before cutting into pieces and serving.

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