Jammy Wagon Wheel Traybake

Name: Jammy Wagon Wheel Traybake
Total time: 30 min
Cuisine: British
Ingredients: 6 oz granulated sugar; 6 oz softened butter; 1 tsp vanilla; 2 oz coconut; 8 oz plain or all-purpose flour; 1 pinch salt; raspberry seedless jam; pink and white marshmallows; 200 g store-brand chocolate or Easter eggs

30m

Serves 1

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Jammy Wagon Wheel Traybake

facebook.com

30m

Serves 1

Directions

1Pop 6 oz of granulated sugar into a bowl.
2Add 6 oz of softened butter and beat this with a teaspoon of vanilla until it's all come together.
3Add 2 oz of coconut, 8 oz of plain or all-purpose flour, and a pinch of salt.
4Combine until it's all come together.
5Pop it all into a lined or buttered baking tin.
6Using the back of a spoon, push down and spread out the mixture.
7Pop that into a preheated 170-180° oven for approximately 25 minutes until it's lovely and golden brown.
8When you bring it out of the oven, do not turn off the oven.
9Spread a layer of raspberry seedless jam over the biscuit base.
10Cover with pink and white marshmallows, arranging them nice and tight together all over the base.
11Pop these back into your hot oven for just about 5 minutes.
12Bring it out of the oven and use the back of a spoon to push the molten marshmallows down to form one big layer.
13Allow the marshmallows to cool.
14Melt a couple of 100 g of store-brand chocolate or Easter eggs.
15Cover with your melted chocolate.
16Allow to set at room temperature.
17Slice and enjoy.

Ingredients

6 oz granulated sugar
6 oz softened butter
1 tsp vanilla
2 oz coconut
8 oz plain or all-purpose flour
1 pinch salt
raspberry seedless jam
pink and white marshmallows
200 g store-brand chocolate or Easter eggs

Equipment

bowlbaking tinspoonoven

Tips

Do not turn off the oven after baking the biscuit base because it will be needed again for the marshmallows.
Push down the molten marshmallows with the back of a spoon to form one big layer.

Jammy Wagon Wheel Traybake

30m

Serves 1

facebook.com

Jammy Wagon Wheel Traybake

facebook.com

30m

Serves 1

Directions

1Pop 6 oz of granulated sugar into a bowl.
2Add 6 oz of softened butter and beat this with a teaspoon of vanilla until it's all come together.
3Add 2 oz of coconut, 8 oz of plain or all-purpose flour, and a pinch of salt.
4Combine until it's all come together.
5Pop it all into a lined or buttered baking tin.
6Using the back of a spoon, push down and spread out the mixture.
7Pop that into a preheated 170-180° oven for approximately 25 minutes until it's lovely and golden brown.
8When you bring it out of the oven, do not turn off the oven.
9Spread a layer of raspberry seedless jam over the biscuit base.
10Cover with pink and white marshmallows, arranging them nice and tight together all over the base.
11Pop these back into your hot oven for just about 5 minutes.
12Bring it out of the oven and use the back of a spoon to push the molten marshmallows down to form one big layer.
13Allow the marshmallows to cool.
14Melt a couple of 100 g of store-brand chocolate or Easter eggs.
15Cover with your melted chocolate.
16Allow to set at room temperature.
17Slice and enjoy.

Ingredients

6 oz granulated sugar
6 oz softened butter
1 tsp vanilla
2 oz coconut
8 oz plain or all-purpose flour
1 pinch salt
raspberry seedless jam
pink and white marshmallows
200 g store-brand chocolate or Easter eggs

Equipment

bowlbaking tinspoonoven

Tips

Do not turn off the oven after baking the biscuit base because it will be needed again for the marshmallows.
Push down the molten marshmallows with the back of a spoon to form one big layer.