Wagon wheel slice
No matter whether you're planning an elaborate menu or merely going forward for tomorrow Wagon wheel slice. This recipe stems from several decades of playing at kitchen. I realize that adding a few ingredients to a recipe adds depth to that which is usually dull. You may be searching for lighter meals to create together with your leftovers. Pleasant and mild Wagon wheel slice perfect for post-vacation. The substances in this recipe receive your tongue thumping, and have become waist-friendly once you will need a'snack' following a busy getaway. Employing a few ingredients as alternate options, this soup is loaded using a fall and hot flavor that makes it tasty. The perfect Wagon wheel slice to heat you up on chilly winter months. Perfect for employing leftover. Meals are a significant element of your diet plan. You ought to compare the exact amount of this food you typically eat to the serving size recorded on the label. Eating huge portions or parts can lead to excess weight gain.
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How to make Wagon wheel slice
Yield = 12 piecesPrep time: 0:20
Cook time: 0:30
Total time: 0:50
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 1 Preheat 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 2 Using 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 3 Spread 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 4 Combine 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.
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