(like a big Wagonwheel Cookie)
Cooking oil spray, to grease
210 g unsalted butter, melted plus extra 15 g
⅔ cup caster sugar
1 free-range egg
1 ⅓ cups plain flour
1 cup self-raising flour
½ cup raspberry jam
200g white marshmallows
150g dark chocolate, chopped
- Preheat oven to 180°C fan-forced (200°C conventional). Grease a 23cm round fluted silicone pan with cooking oil. Put the pan on an oven tray large enough to sit level.
- Put butter, sugar and egg in a large bowl. Using a hand whisk, mix until combined. Sift in flours and stir until soft dough forms. Divide dough in half.
- Press 1 dough portion firmly into prepared pan and smooth surface. Wrap remaining dough in plastic wrap and set aside. Put the pan in oven for 20 minutes or until lightly golden. Remove from oven, set aside for 15 minutes to cool then put in the fridge for 30 minutes or until cold. Turn out biscuit onto a wire rack, decorative side up.
- Wash and dry pan thoroughly then regrease. Press remaining dough into pan and smooth. Bake for 20 minutes. Remove from oven and spread ½ of the jam over the warm biscuit, leaving a 5mm border. Cover jam with a single layer of marshmallows, starting from the centre and working around in circles until you reach the edge of jam. Bake for a further 5 minutes or until softened.
- Meanwhile, spread remaining jam onto smooth side of cooled biscuit.
- With marshmallow biscuit still in the pan, immediately sandwich with the other biscuit, jam-side down. Gently but firmly push down to squash marshmallows and level. Chill for 1 hour then remove the biscuit sandwich from pan. Wash and dry pan thoroughly.
- Melt chocolate and extra butter in a medium heatproof bowl set over a saucepan of gently simmering water then set aside for 5 minutes to cool.
- Spoon chocolate mixture into the pan, spreading with a spoon to cover the base. Carefully put biscuit sandwich back into the pan on top of melted chocolate and gently but firmly push down to level the surface. Chill for 2 hours to set.
- Turn out biscuit sandwich onto a chopping board, chocolate-side up. Set aside for 5 minutes then cut into pieces using a large knife. Serve!
Originally from Better Homes and Gardens