By Mia De Cesare
:: Serves 8
:: All ingredients can be found at your local Romeo’s.
This delightful gluten free treat is filled with oozing Spring Gully Strawberry Jam and plenty of sugary marshmallow, to make this new take on a Wagon Wheel Slice!
For the cookie dough base
150g unsalted butter
2 tbsps. Leabrook Farms 100% Australian Honey
1 and a half cups coconut flour
½ cup desiccated coconut
Pinch of G-Fresh Sea Salt
For the jam
1 cup Spring Gully Homestyle Strawberry Jam
For the marshmallow
1 x 12g sachet powdered gelatin
200g caster sugar
1 large egg white
For the chocolate topping
100g dark chocolate
To make the cookie dough base
Preheat the oven to 180 degrees celsius. Line a square loaf tin with some oil spray and baking paper.
Mix the coconut flour, desiccated coconut, and salt in a medium mixing bowl. Set aside.
Melt the butter and honey in a small saucepan.
Pour the butter and honey mixture into the flour mixture. Press the mixture together with your finger tips until it becomes a cookie dough consistency.
Press the mixture into the prepared tin and bake for 15-20 minutes until golden. Remove from the oven and allow to cool.
Once cool, spread the jam over the base and refrigerate.
To make the marshmallow mixture
Pour 100mL of water into a small bowl, then sprinkle the gelatin over the top to soften. Set aside.
Add the sugar to a small saucepan with 100mL of water and cook over a low heat until the sugar dissolves. Increase the heat and bring to a boil. Cook, maintaining the boil, for about 2 minutes.
Remove the pan from the heat and immediately stir in the gelatin mixture. Set aside.
Whisk the egg whites in a large bowl with an electric mixer until soft peaks form. With the mixer on full speed, pour the sugar mixture into the egg whites in a steady stream.
Whisk for about 8 minutes, until the mixture is thick and glossy. It will get there, I promise! It only becomes thick within the last minute or so of whisking.
Leave to cool slightly, it will continue to thicken as it cools down.
Get your cookie base with jam mixture out of the fridge. Spoon your marshmallow over the jam layer. Refrigerate for 20 minutes.
Melt your chocolate in a small bowl in the microwave for 30 second bursts, stirring each time.
Pour the melted chocolate over the marshmallow layer and spread gently with a knife so that it evenly coats the marshmallow.
Refrigerate for an hour or until the chocolate is set.
Remove the tin from the fridge and lift the slice out of the tin using the overhanging baking paper edges.
Run a large knife until boiling hot water (to help cut through the hard chocolate top) and slice the wagon wheel into approximately eight pieces (each piece will be about 3cm wide).