This Giant Wagon Wheel is a delicious combination of biscuit, marshmallow and raspberry jam all smothered in dark chocolate.
Yep, you heard me right. A GIANT Wagon Wheel. Just like the Wagon Wheel’s we grew up with, except bigger. Much bigger. Like 8 times bigger. This thing is 30cm (a full foot) in diameter
So Australia Day is coming up again. Already! Where does the time go? The busier I get, the quicker time goes and that is quite unhelpful because the busier I get, the more time I need. It’s a vicious cycle. But no worries. As long as I keep having reasons to cook (and devour :)) yummy food, it’s all good.
I wanted to give you some awesome recipes to whip up for Australia Day and by George, I think I’ve got ’em. Stay posted later this week when I give you Lamb & Rosemary Pies. Yummo! But for now I thought I’d start with dessert, like any good meal should :).
Ok so I might be stretching the Australia thing as Wagon Wheels are not technically Australian. They are sold in lots of countries but the humble Wagon Wheel was invented by an Aussie guy who worked for his Aussie dads business. But, what the hey? We all grew up with them right? I know I did. And that’s close enough for me. I mean, look at this thing, it’s like a Wagon Wheel on steroids 🙂
These are pretty simple to make, although a prior career as a circus juggler will be really helpful, to move the delicate biscuits around. You’ll see what I mean, hehe.
You make up the biscuit bases (just a simple Sugar Cutout Cookie recipe), easy peasy but it is very important to measure out the ingredients properly. The recipe makes enough for a 30cm Wagon Wheel but you can make whatever size you prefer. I made smaller ones as Christmas gifts last year and they went down treat.
After making the biscuits, you slather on some yummy raspberry jam, then top one side with simple store bought vanilla marshmallows, chopped in half. (I know, I normally like the challenge of making that sort of stuff myself but I want it to be easy to make for kids parties, or afternoon tea etc). Then you put them back in the oven for 3 minutes until the marshmallow starts to puff up and get all gooey. Put the 2 halves together (sounds easier than actually doing it. Good luck haha). Finally, you coat the whole thing in melted dark chocolate and sit in the fridge to set.
Easy right? With that, go forth and bake.
- 115 g (1/2 cup or 1 stick) unsalted butter
- 200 g (1 cup) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 296 g (2 1/4 cups) plain flour
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¾ cup raspberry jam
- 200 g vanilla marshmallows chopped in half
- 400 g dark chocolate
Preheat the oven to 175C (350F).
Cream together the butter and sugar until pale and fluffy. This will take a few minutes, so while that’s happening, in a separate bowl mix the flour, salt and baking powder until it is all well mixed through. Add the egg and vanilla to the butter / sugar mix and beat until well combined.
Add the flour mix to the wet mix and beat until just combined. It will start to come together into a dryish, crumbly dough. This is good.
Use your hands to pull all the dough together, then split into 2 halves. Lay out 2 sheets of baking paper and roll out each of the halves on top of a sheet of baking paper, until they are about 4mm thick. Put a dinner plate upside down on each half and cut around it with a knife. Remove the plate. Now use the baking paper to slide each biscuit onto a flat baking tray. Bake in the oven for 7 minutes or until just golden at the edges.
Spread each biscuit with half of the jam, then top one biscuit with the cut marshmallows in a single layer leaving a gap around the edge of about 1cm. Put both biscuits back in the oven for 3 minutes. The marshmallows should be starting to puff up a bit.
Allow the baking tins to cool a little bit then place the biscuit with just the jam on it into the freezer for ½ an hour until quite firm. Flip this biscuit upside down onto the marshmallow biscuit, so that the jam is on the inside. So now you have a massive sandwich biscuit.
Melt the chocolate. Line a large baking tin or plate with baking paper (something big enough to hold the wagon wheel with sides so the chocolate doesn’t escape). Pour a third of the melted chocolate on the baking paper and spread it out to a large enough area to cover the bottom of the Wagon Wheel. Carefully place the Wagon Wheel on top. Then pour the rest of the chocolate over the top and spread out over the top and around the sides, making sure to push it into the gaps at the side. Now place in the fridge until it sets.
Note: Smaller ones are much easier to handle but much less impressive