Jammy Wagon Wheel Traybake

30 mins
Serves 1
facebook.com

Directions

  1. 1Pop 6 oz of granulated sugar into a bowl.
  2. 2Pop 6 oz of granulated sugar into a bowl.
  3. 3Pop 6 oz of granulated sugar into a bowl.
  4. 4Add 6 oz of softened butter and beat this with a teaspoon of vanilla until it's all come together.
  5. 5Add 6 oz of softened butter and beat this with a teaspoon of vanilla until it's all come together.
  6. 6Add 6 oz of softened butter and beat this with a teaspoon of vanilla until it's all come together.
  7. 7Add 2 oz of coconut, 8 oz of plain or all-purpose flour, and a pinch of salt.
  8. 8Add 2 oz of coconut, 8 oz of plain or all-purpose flour, and a pinch of salt.
  9. 9Add 2 oz of coconut, 8 oz of plain or all-purpose flour, and a pinch of salt.
  10. 10Combine until it's all come together.
  11. 11Combine until it's all come together.
  12. 12Combine until it's all come together.
  13. 13Pop it all into a lined or buttered baking tin.
  14. 14Pop it all into a lined or buttered baking tin.
  15. 15Pop it all into a lined or buttered baking tin.
  16. 16Using the back of a spoon, push down and spread out the mixture.
  17. 17Using the back of a spoon, push down and spread out the mixture.
  18. 18Using the back of a spoon, push down and spread out the mixture.
  19. 19Pop that into a preheated 170-180° oven for approximately 25 minutes until it's lovely and golden brown.
  20. 20Pop that into a preheated 170-180° oven for approximately 25 minutes until it's lovely and golden brown.
  21. 21Pop that into a preheated 170-180° oven for approximately 25 minutes until it's lovely and golden brown.
  22. 22When you bring it out of the oven, do not turn off the oven.
  23. 23When you bring it out of the oven, do not turn off the oven.
  24. 24When you bring it out of the oven, do not turn off the oven.
  25. 25Spread a layer of raspberry seedless jam over the biscuit base.
  26. 26Spread a layer of raspberry seedless jam over the biscuit base.
  27. 27Spread a layer of raspberry seedless jam over the biscuit base.
  28. 28Cover with pink and white marshmallows, arranging them nice and tight together all over the base.
  29. 29Cover with pink and white marshmallows, arranging them nice and tight together all over the base.
  30. 30Cover with pink and white marshmallows, arranging them nice and tight together all over the base.
  31. 31Pop these back into your hot oven for just about 5 minutes.
  32. 32Pop these back into your hot oven for just about 5 minutes.
  33. 33Pop these back into your hot oven for just about 5 minutes.
  34. 34Bring it out of the oven and use the back of a spoon to push the molten marshmallows down to form one big layer.
  35. 35Bring it out of the oven and use the back of a spoon to push the molten marshmallows down to form one big layer.
  36. 36Bring it out of the oven and use the back of a spoon to push the molten marshmallows down to form one big layer.
  37. 37Allow the marshmallows to cool.
  38. 38Allow the marshmallows to cool.
  39. 39Allow the marshmallows to cool.
  40. 40Melt a couple of 100 g of store-brand chocolate or Easter eggs.
  41. 41Melt a couple of 100 g of store-brand chocolate or Easter eggs.
  42. 42Melt a couple of 100 g of store-brand chocolate or Easter eggs.
  43. 43Cover with your melted chocolate.
  44. 44Cover with your melted chocolate.
  45. 45Cover with your melted chocolate.
  46. 46Allow to set at room temperature.
  47. 47Allow to set at room temperature.
  48. 48Allow to set at room temperature.
  49. 49Slice and enjoy.
  50. 50Slice and enjoy.
  51. 51Slice and enjoy.

Ingredients

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