Take pleasure in the sticky sweetness of this classic slice inspired by Wagon Wheel biscuits.
Ingredients
- 235g butter, softened
- 1/3 cup caster sugar
- 1 1/2 cups plain flour
- 1/3 cup self-raising flour
- 1/2 cup raspberry jam
- 145g white marshmallows, halved
- 185g dark chocolate, broken into pieces
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.
- Step 2Using an electric mixer, beat 185g butter and sugar until light and fluffy. Sift flours over butter mixture. Stir until dough comes together. Press mixture into prepared pan. Bake for 20 minutes until golden.
- Step 3Spread warm base with jam. Cover with marshmallows, cut-side down. Bake for 2 minutes. Remove from oven. Press down on marshmallows to level surface. Cool in tin.
- Step 4Combine chocolate and remaining butter in small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted. Pour over marshmallows. Tap pan to level surface. Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes before cutting into pieces and serving.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
999 kj
Energy
12.5g
Fat Total
7.9g
Saturated Fat
0.6g
Fibre
2.1g
Protein
30mg
Cholesterol
110mg
Sodium
29.9g
Carbs (total)
All nutrition values are per serve
Notes
This slice is inspired by Wagon Wheel biscuits, created by Garry Weston and first launched in 1948.
- Author: Lucy Nunes
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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