Don’t get me wrong I like desserts just like everyone else. But truth be told, when I think about the ingredients, the stirring, the beating, the blanching, the blending and the occasional icing..I’d rather leave it to the professionals. So what joy when one of those non fuzzy desserts, but still takes the biscuit comes along, all one can do is thank the heavens and dig in gloriously. These tremendously easy to make wagon wheel slices, will have your whole family on their knees begging for more. A batch can be whipped up in a jiffy to share with a neighbour. Gooey, sweet and bursting with chocolate heavenliness, you won’t have to work too hard to keep your culinary goddess crown shining bright. Make a batch now and let me know how it goes… I wouldn’t even mind a slice! 

Ingredients

· 235g butter, softened
· 1/3 cup caster sugar
· 1 1/2 cups plain flour
· 1/3 cup self-raising flour
· 1/2 cup strawberryberry jam
· 145g white marshmallows, halved
· 185g dark chocolate, broken into pieces

Method

- 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.

- 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.

- 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.

- 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.

By Mayuri Jayasinghe