wagon wheel slice

Method

For the wagon wheel slice

• Preheat the oven to 180°C (160°C fan bake). Line a 28 x 18cm slice tin with baking paper.
• To make the base, mix the melted butter, sugar and vanilla until well combined.
• Sift in the flour and cornflour and stir until a soft dough forms.
• Press evenly into the prepared slice tin and bake for 17–20 minutes or until golden.
• Place the jam in a small bowl and stir vigorously until runny. Spread evenly over the warm shortbread base. Set aside.
• To make the Pink Marshmallow, place the cold water in a large saucepan. Sprinkle the gelatine over the top and set aside for 5 minutes.
• Add the sugar and lemon juice and stir over a low heat until the sugar has dissolved.
• Bring to the boil, then continue to boil for 8 minutes without stirring.
• Remove from the heat and leave to cool for about 20 minutes until lukewarm.
• Add the icing sugar and vanilla or raspberry essence to the cooled mixture and beat with an electric beater for about 5 minutes until the marshmallow is very glossy and thick.
• Add the food colouring a drop at a time until your desired pink colour is reached.
• Carefully spread the marshmallow over the jam and biscuit base. Leave to sit at room temperature for about an hour until the marshmallow has set.
• To make the Chocolate Topping, stir together the chocolate and oil in a medium heatproof or microwave-safe bowl. Set the bowl over a pan of simmering water or heat in short bursts in a microwave, stirring between bursts, until completely melted and smooth.
• Carefully spread the Chocolate Topping over the set marshmallow. Refrigerate for 1 hour or until the chocolate has set.
• Use a hot knife (this will stop the chocolate from cracking) to cut the slice into 16 squares.