1. 60g butter, melted

  2. 1/3 cup (75g) caster sugar

  3. 1 egg, beaten

  4. 1 tsp Queen Fairtrade Vanilla Bean Extract with Seeds

  5. 1 cup + 2 tbsp (175g) plain flour

  6. ¼ tsp baking powder

  7. Pinch salt

  8. 1/3 cup (80ml) raspberry jam


  1. 1/2 sachet Queen Gelatine Powder

  2. ½ cup (125ml) water

  3. ½ cup (110g) caster sugar

  4. ½ cup (75g) sifted icing sugar

  5. 1 tsp Queen Madagascan Vanilla Bean Paste


  1. 185g dark chocolate

  2. 50g butter

Method - Base

  1. 1

    Preheat oven to 160°C (fan forced). Grease a 16cm x 26cm slice tin. Line base and sides with baking paper, allowing baking paper to extend 2cm beyond the side of the tin.

  2. 2

    In a medium saucepan, melt butter over a low heat. Increase the heat and allow butter to become frothy, stirring constantly until butter starts to brown. Set aside to cool slightly.

  3. 3

    Pour cooled butter into a large bowl. Add sugar, egg and Vanilla Bean Extract and mix well. Add flour, baking powder and salt and stir until dough comes together. Press mixture into prepared pan. Bake for 15 minutes or until golden. Spread warm base with jam.

Method - Marshmallow

  1. 1

    Place water in a medium saucepan and sprinkle with Gelatine Powder. Allow to sit for 10 minutes to bloom, without stirring. After 10 minutes, whisk gelatin mixture with a fork.

  2. 2

    Add sugar to gelatine mixture and dissolve gently over low heat, increase to a medium heat without stirring for 5 minutes. Remove from heat, allow to cool to room temperature and mix in icing sugar.

  3. 3

    In a large, deep bowl, beat with an electric mixer until thick and white, up to 5 minutes. Add Vanilla Bean Paste and beat until well combined. Spoon mixture over base and refrigerate to set.

Method - Chocolate

  1. 1

    Place chocolate and butter in a small, heatproof bowl. Place bowl over a saucepan of simmering water over low heat, ensuring the bowl doesn’t touch the water. Stir gently until chocolate and butter has melted and is smooth. Pour over marshmallow and smooth with a knife.

  2. 2

    Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes before cutting into pieces and serving.

This lovely recipe and images are by Red Hot Centre. See the original here.

Recipe tip: 

Once butter has browned, it will start to burn quite quickly, so be careful to remove it immediately after it has changed colour.

Comments & Reviews

What a brilliant slice! Absolutely delicious


My 9year old granddaughter and I have a baking date at 2:00pm today via Zoom to make Wagon Wheel Slice. We each have our ingredients and will make it together in our own separate houses whilst we are in covid-19 isolation.


I love to bake so this would be perfect for me




Just loving the recipes. Thankyou during our lockdown here in NZ i look forward to making some of them.


How much does the gelatin sachet weigh? Do we have to use the stated brand?
I don’t want to go out specially to buy more gelatin
Thanks 👍


Hi Cynthia! Each sachet of gelatine is 12g, so you will need 6g for this recipe.

Queen Fine Foods

Im not a great cook but I am trying to improve this. Your recipes look amazing and oh so yummy. Will let you know when I have baked some of them. Thankyou.


Your recipes look mouth watering.