Wagon Wheel Slice
This tempting homemade Wagon Wheel Slice will bring back happy childhood memories. Chewy coconut base, fluffy marshmallow, raspberry jam and lush chocolate
Video
Ingredients
FOR THE BASE
- 1 cup (165g / 5.8oz) plain or all-purpose flour (NOTE 1)
- ½ cup (110g / 3.9oz) packed brown sugar
- ½ cup (48g / 1.7oz) unsweetened desiccated coconut (NOTE 2)
- ¼ tsp salt
- 125g / 4.4oz unsalted butter, melted
- oil spray for greasing
FOR THE JAM
- ⅓ cup (110g / 3.9oz) raspberry or strawberry jam
FOR THE MARSHMALLOW
- 1 tbsp (15g / 0.5oz) gelatin (NOTE 3)
- ⅓ cup (80ml / 2.7floz) water
- 1 cup (230g / 8.1oz) white sugar
- ¼ cup (60ml / 2floz) water
- 1 tsp vanilla extract
FOR THE CHOCOLATE
- 250g / 8.8oz milk chocolate, chopped roughly (NOTE 4)
- 1 tbsp (20ml / 0.7floz) vegetable oil, or any neutral-flavour oil
- ¼ tsp sea salt flakes (optional) (NOTE 5)
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 24cm / 9.4 inches square tin with nonstick baking/parchment paper. Leave the sides to overhang so we can use this to lift the slice out of the tin. Spray the baking paper inside the tin with oil.
- For the biscuit base - In a bowl, whisk together the flour, brown sugar, coconut and salt. Pour in the melted butter and mix until there are no dry patches of the dry flour remaining. The crumbs should resemble wet sand. Pour the crumbs into the prepared tin and press down with a spatula so they come together. Don't press down hard as the biscuit base will set too firm. Bake for 15 to 18 minutes or until golden. Chill in the fridge for an hour.
- Once the biscuit base has chilled completely, spread the jam on top and place back into the fridge.
- For the marshmallow - Mix the gelatine with 1/3 cup of water in a small bowl and leave to bloom. In the meantime, place the sugar and 1/4 cup of water into a small saucepan. Stir over low heat, and after the sugar dissolves, stir in the bloomed gelatin and bring to a boil, then immediately remove from the heat. There should be no lumps of gelatine in the sugar liquid.
- Transfer the sugar liquid into a stand mixer bowl. Mix on a low speed using the balloon whisk, then increase slowly to the fastest setting. Whisk for 10 minutes or until the mixture has doubled in volume. You can also do this using a hand mixer. Add the vanilla extract and whisk for another 1 to 2 minutes. Use two spatulas to spread the sticky marshmallow evenly over the jam layer, then return to the fridge for 15 to 20 minutes to set.
- For the chocolate - Place the chocolate and oil into a microwave-safe bowl. Heat in the microwave for 20 to 40 second bursts. Stir well after each burst until the chocolate has completely melted. Pour the chocolate over the set marshmallow, then tilt the pan to coat evenly in chocolate. Sprinkle the salt over the chocolate (if using). Chill in the fridge for an hour or until the chocolate has set. To get clean slices and prevent the chocolate from cracking, warm the knife in hot water first.
Notes
(NOTE 1) Plain flour (all-purpose flour) doesn't have salt or leavening agents like baking powder.
(NOTE 2) Unsweetened desiccated coconut may also be known as unsweetened dried, shredded or flaked coconut.
(NOTE 3) Gelatin (or gelatine) is a translucent and flavourless powder derived from collagen from animal body parts. It's commonly used as a gelling agent in food such as jelly or jello!
(NOTE 4) Milk chocolate - I prefer using baking chocolate since it typically contains more cocoa butter, which helps the chocolate melt quickly and smoothly. In saying that, eating chocolate would also work too.
(NOTE 5) Sea salt flakes enhance the flavour of sweets by creating a contrast between salty and sweet, intensifying the sweetness and adding complexity. I sprinkled a small amount over the chocolate, but you can omit this step, if preferred.
Leftovers - Store the wagon wheel slices at room temperature for up to 2 to 3 days in a snap-lock bag or in a sealed container. They'll last in the fridge for up to a week, but soften them to room temperature before serving.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don't forget to tag me on my Instagram account '3catsfoodie'
Cheers – Cat T
Nutrition
Serving: 1 SliceCalories: 152kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 42mgPotassium: 45mgFiber: 1gSugar: 15gVitamin A: 98IUVitamin C: 0.3mgCalcium: 8mgIron: 1mg