Who could resist this indulgent slice? A deliciously light and slightly crumbly shortbread base, topped with a layer of raspberry jam, white fluffy homemade marshmallow and then a thin crisp layer of chocolate. It is so good and will satisfy anyone’s sweet tooth!
This slice was inspired by Wagon Wheel Biscuits, which are made in Australia by Arnott’s Biscuits. They consist of two biscuits sandwiched together between a layer of jam and marshmallow and then completely covered in chocolate.
Now homemade marshmallow is not hard to make at all, although it is rather messy to work with. But please don’t let that put you off attempting to make your own. You will need a candy thermometer, as it’s the one piece of necessary equipment used in making your marshmallow. That’s because it’s extremely important for the sugar syrup to reach the right temperature of 118C (245F), before it’s slowly poured onto the bloomed gelatine.
My family love raspberry jam, but they do not like the seeds that come with it! So I have to use a fine mesh sieve to push the jam through, in order to get as many out as possible. However, if you don’t mind the seeds, then just skip the sieving process. I also use a combination of gluten & dairy free milk chocolate and dark chocolate, as it makes for a happy compromise in our family. It’s dark enough for me to enjoy and sweet enough for the rest of the family too.
For accurate cup measurements, I sift the icing sugar and potato starch before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
Makes 16 generous slices
80g (2.8 ounces or ⅓ cup plus 1 tablespoon) superfine white rice flour
50g (1.8 ounces or ½ cup plus 2 tablespoons) superfine brown rice flour
72g (2.6 ounces or ½ cup) pure icing sugar (I use this brand)
44g (1.6 ounces or ⅓ cup) tapioca starch
36g (1.3 ounces or ¼ cup) millet flour
33g (1.2 ounces or 3 tablespoons) potato starch
½ teaspoon (2.5ml) xanthan gum
½ teaspoon (2.5ml) baking powder
Pinch of salt
168g (5.9 ounces or ¾ cup) gluten and dairy free butter
1 large egg yolk
125ml (½ cup) raspberry jam
10g (0.3 ounces or 1 tablespoon) gelatine powder
144g (5.1 ounces or ¾ cup) golden/raw caster sugar or superfine white sugar
90ml (6 tablespoons) rice malt/brown rice syrup (I use this brand)
A pinch of salt
1 teaspoon (5ml) pure vanilla extract
80g (2.8 ounces) gluten and dairy free milk chocolate (I use this brand)
60g (2.2 ounces) dark chocolate min 70%
Preheat the oven to 160C, grease and line a 30cm X 20cm baking pan with baking paper or parchment, leaving enough over hanging so you can lift out the slice once cooked and cooled.
Sift all the dry ingredients together and add to a food processor. Add the butter and process, until it starts to come together, and then add the egg yolk.
Process again, scraping the sides as necessary, until it comes together to form a thick, but still soft, dough. Although though the dough is soft, it is still very easy to work with.
Using your hands, evenly press the mixture into the prepared pan and bake for 20 minutes. Then allow the base to cool for about 7 minutes, before spreading over the warmed jam.
While the shortbread base is baking, make a start on the marshmallow. Pour 60ml (¼ cup) of water into your stand mixer and then sprinkle over the gelatine. Set aside and allow the gelatine to bloom while you work on the sugar syrup.
To make this, add the sugar, rice malt syrup and 60ml (¼ cup) water to a medium saucepan. Then cook over a medium high heat, until the candy thermometer reaches 118C (245F). Once the sugar syrup has reached the correct temperature, remove it from the heat. Now, turn the mixer onto a low-speed and then carefully pour in the hot sugar syrup down the side of the bowl, being careful that it doesn’t hit the whisk attachment.
Once all the syrup has been poured into the bowl, you add the salt and then turn the speed up to high, as you continue to mix for approximately 10-12 minutes. By then the marshmallow will light, fluffy and should be close to room temperature. Now add in the vanilla extract and mix until well combined.
For the jam layer, place the jam into a microwave proof jug and gently heat it on low power, until warm. If you choose to remove the seeds from the jam, use a spoon to push it through a fine mesh sieve. Sieve through enough jam to make ½ cup and then spread it over the warm base, leaving about a 1cm gap all around the edge.
I’ll do that the next time I make this recipe, as I found that when I spread the marshmallow over the jam, it was a bit thicker around the edges of the slice. So by leaving the gap, you get a more even spread and it’s nicer for presentation too.
Next, spoon the marshmallow over the jam covered base and evenly spread it right up to the edges. Just take your time here, as it does take a little effort and patience. Now place in the refrigerator for 2 hours, to allow the marshmallow to set and firm up.
With the final topping, you can microwave the chocolate until melted or you can melt it the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted.
Pour the chocolate over the marshmallow layer and spread it right to the corners, then refrigerate for approximately 15 minutes, or until the chocolate has set.
Remove from the refrigerator and then allow it to stand for about 10 minutes. To lift the slice out of the tin, grip the baking paper/parchment and place it on a chopping board. Using a large sharp knife, divide the slice into 4 rows and then cut across 4 times. Although, you can cut it as big or as small as you like. You will just need to clean the knife after each cut, otherwise it will get a bit messy.
Store the slice in a single layer in an airtight container in the refrigerator.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8