wagon wheel slice




Prep Time


Cook Time

This slice is sure to brighten any winter day.



For the base

  • 150g butter — melted
  • ⅓ cup caster sugar
  • 1 teaspoon vanilla extract
  • 1⅓ cups flour
  • 1 tablespoon cornflour
  • ½ cup raspberry jam

For the pink marshmallow

  • 1 cup cold water
  • 2 tablespoons gelatine
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 1 cup icing sugar
  • ½ teaspoon vanilla extract or raspberry essence
  • Pink food colouring

For the chocolate topping

  • 200g dark chocolate — roughly chopped
  • 1 teaspoon vegetable oil


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.