GIANT WAGON WHEEL
Serves 8
• 400g (14oz) plain flour
• 300g (10½oz) butter or margarine at room temperature
• 150g (5½oz) caster sugar
• 2 x 200g packets of marshmallows
• 150g (5½oz) raspberry jam
• 350g (12oz) plain chocolate, 60% cocoa solids
• ¾tsp coconut oil or vegetable oil
Grease and line the base and sides of 2 x 23cm round springform cake tins (if you only have one tin, bake the shortbread in 2 batches). Heat the oven to 170°C/fan 150°C/gas 3.
Place the flour, butter or margarine and sugar in a food processor and whizz until it forms crumbs. Continue to whizz until it begins to clump together, then turn out onto a work surface and bring together with your hands. Cut the dough in half and press half into each tin, flattening it as smoothly as possible with the back of a spoon.
Bake for 30-35 minutes or until golden brown. It will still feel a little soft, but will become crisp as it cools. Remove the side of the tin from one of the shortbreads and leave to cool. Allow the other biscuit to cool in the tin for 15 minutes (or the second biscuit, if you’re cooking them one by one).
Arrange marshmallows evenly in a layer on the biscuit that is still in the lined tin. Return to the oven for 6-7 minutes until softened. Using slightly damp hands, push the marshmallows down to flatten a little.
Spread the top of the other biscuit generously with the jam, then very carefully place it jam-side down onto the marshmallowy biscuit in the tin, taking care not to catch the paper. Don’t worry if it breaks a little, just patch it together, as this will become the bottom
of your wagon wheel.
Melt 125g of the chocolate in a bowl over a pan of gently simmering water, stir in ¼tsp of the oil, then pour it over your wagon wheel in the tin, tipping the tin so it coats the biscuit. Chill for an hour until set. Place a wire rack over a tray, then turn out the wagon wheel onto the rack so you have a plain biscuit surface on top. Melt the remaining chocolate, adding the rest of the oil. Spread half the chocolate around the sides of the wagon wheel with a palette knife, then pour and spread the remainder on top. Chill for 2 hours to set, then slice to serve. It will keep for 3-4 days in a cake tin.