Wagon Wheel Slice
- Replies 2
This slice taste exactly like wagon wheels.
The recipe isn't as long as it looks
Scroll down to the bottom for hints and substitutes
2. Stir together the melted butter, vanilla essence, and caster sugar until well combined. Sift over the plain flour and cornflour. Stir until well combined and a soft dough forms.
3. Press dough evenly into the prepared pan. You can use a cylindrical glass to help roll the dough flat. Bake for 17-20 minutes or until golden.
4. In a small bowl, stir jam vigorously until loose and runny. Spread evenly over the warm biscuit base. Set aside the base to cool slightly.
2. Meanwhile, combine caster sugar and remaining ¾ cup of water in a medium saucepan. Stir over low-medium heat until sugar has completely dissolved. Remove from heat and stir in gelatin until gelatin dissolves. Stir in vanilla essence.
3. Transfer to the large bowl of an electric stand mixer fitted with a whisk attachment. Beat for 8-10 minutes or until the mixture becomes paler and very fluffy. It will triple in volume and hold soft peaks. Add food colouring one drop at a time, beating well in between, until desired pink colour is reached.
4. Using a flat spatula or the back of a spoon, carefully spread the marshmallow over the jam and biscuit base. Allow to sit at room temperature for 1 hour or until the marshmallow has set.
2. Using a silicon spatula or the back of a spoon, carefully spread chocolate over marshmallow. Refrigerate for 1 hour or until chocolate has set.
3. Carefully remove slice from the pan using the overhanging baking paper. Transfer to a chopping board. Place a large, sharp knife under very hot running water then dry with a tea towel. Use the hot knife to cut the slice into 16 even pieces (this will stop the chocolate from cracking). Enjoy!
Storage
The recipe isn't as long as it looks
Scroll down to the bottom for hints and substitutes
Ingredients
For the Shortbread Base
- 150 g ( ⅔ cup) unsalted butter, melted
- 1 tsp vanilla essence
- ⅓ cup caster sugar
- 1 ⅓ cups plain flour
- 1 tbsp cornflour
- ½ cup raspberry jam
For the Marshmallow
- 1 tbsp powdered gelatine
- 1 cup cold water
- 1 cup caster sugar
- 1 tsp vanilla essence
- Pink food colouring, optional
For the Chocolate Topping
- 200 g block dark roughly chopped
- 1 tsp vegetable oil
Instructions
For the Shortbread Base
1. Preheat the oven to 180°C (355°F). Grease and line a 20 x 30 cm (9 x 12 inch) slice pan with baking paper, allowing at least 3 cm (1 inch) of baking paper to overhang for easy removal of the slice.2. Stir together the melted butter, vanilla essence, and caster sugar until well combined. Sift over the plain flour and cornflour. Stir until well combined and a soft dough forms.
3. Press dough evenly into the prepared pan. You can use a cylindrical glass to help roll the dough flat. Bake for 17-20 minutes or until golden.
4. In a small bowl, stir jam vigorously until loose and runny. Spread evenly over the warm biscuit base. Set aside the base to cool slightly.
For the Marshmallow
1. In a small mixing jug, combine gelatin powder and ¼ cup of the cold water. Set aside for 5 minutes2. Meanwhile, combine caster sugar and remaining ¾ cup of water in a medium saucepan. Stir over low-medium heat until sugar has completely dissolved. Remove from heat and stir in gelatin until gelatin dissolves. Stir in vanilla essence.
3. Transfer to the large bowl of an electric stand mixer fitted with a whisk attachment. Beat for 8-10 minutes or until the mixture becomes paler and very fluffy. It will triple in volume and hold soft peaks. Add food colouring one drop at a time, beating well in between, until desired pink colour is reached.
4. Using a flat spatula or the back of a spoon, carefully spread the marshmallow over the jam and biscuit base. Allow to sit at room temperature for 1 hour or until the marshmallow has set.
For the Chocolate Topping
1. In a medium heat-proof bowl, stir together chopped chocolate and oil. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.2. Using a silicon spatula or the back of a spoon, carefully spread chocolate over marshmallow. Refrigerate for 1 hour or until chocolate has set.
3. Carefully remove slice from the pan using the overhanging baking paper. Transfer to a chopping board. Place a large, sharp knife under very hot running water then dry with a tea towel. Use the hot knife to cut the slice into 16 even pieces (this will stop the chocolate from cracking). Enjoy!
Notes
Storage
- You can keep the cooked slice un-refrigerated in an airtight container for up to 5 days.
- Jam: you can substitute raspberry jam with your favourite berry jam.
- Marshmallow: you can substitute 1 tsp of vanilla essence with 1 tsp of raspberry or strawberry essence if you want a flavoured marshmallow.
- Chocolate: many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality . Substitute the 200 g block of chocolate with 200 g ( 1 heaped cup) of high quality dark or semi-sweet chocolate chips.
- Using milk chocolate: you can use milk chocolate for the chocolate topping although this will make the slice sweeter.
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