I love magazine subscriptions. I recently received a new one for Country Style and I am in heaven. Im a little fussy when it comes to my magazines and dont like anyone opening it out of the wrapper before me. I like to be the one to unwrap it and turn its pages first. Strange? Maybe. But thats just my thing. Anyway.... I recently received the latest copy of Super Food Ideas (June 2012 issue), a great subscription which I have really enjoyed alot. It has so many great easy recipes and inspiring ideas, a great everyday ideas magazine.
This months features some Jam inspired receipes and one I could not go past was the Wagon Wheel slice. It looks good, sounds good and I can confirm tastes great. The rest of the family can concur - it certainly did not last long and they cant wait for me to make it again.
The biscuit base is sweet, the marshmallows slightly gooey and the jam and chocolate are perfect compliments.
My top tip would be to wait for the marshmallow to cool completely if you want three seperate layers. If you dont or cant its not a major - still looks and tastes great.
235g butter softened
1/3 cup castor sugar
1 & 1/2 cups plain flour
1/3 cup self raising flour
145g marshmallows halved
185g chocolate
Raspberry Jam (it says half a cup but I used the last bits I had. I bought a new jar but the grocery bag broke and the jar broke when it fell and I couldn't risk using the jam in case of glass so I had to use what I had for this batch)
Preheat oven to 180degrees C
Line a 16cm x 26cm slice pan with baking paper
using electric mixer beat 185g butter and sugar till light and fluffy
sift in flours and stir until dough comes together. Press mixture into tin and bake for 20 mins until golden.
spread warm base with Jam
cover with marshmallows cut side down bake for 2 mins - cool in tin
melt chocolate and remaining butter
pour over marshmallows
cool in fridge for 2 hours
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