Chocolate Marshmallow Wagon Wheels

Recipe Origin European
Rating
No Reviews
Servings 8
Preparation 30 min 00:30
Cook 1 hour30 min 01:30
Ready in 2 hours 02:00
Difficulty Challenging
Cooking Method Bake
Ingredients Chocolate
Equipment Cooler
Recipe Type Cookie Dessert Hand Food Supper
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Chocolate Marshmallow Wagon Wheels

A chocolate-coated sandwich cookie that is packed with marshmallow and jam, the wagon wheel is from Europe but popular in most Commonwealth countries. 

The mass-produced version is done by Burton Foods Ltd, which also owns the trademark for the Wagon Wheel name. However many small bakeries and coffee shops make their own variations with a wide range of variations.

This version has a raspberry jam and a thin layer of marshmallow (some get quite thick). It is also inspired by the American smores that consist of biscuit, marshmallow, and chocolate.

Ingredients

Biscuits

200g plain flour (all purpose flour)

pinch of salt

150g salted butter, diced

75g caster sugar (white sugar)

1/2 teaspoon vanilla essence

1 egg yolk

Marshmallow

100ml water

12g powdered gelatin

200g sugar

100ml water

1 large egg white

1/2 teaspoons vanilla essence

To Assemble

8 tablespoons seedless raspberry jam

225g dark chocolate

Equipment

sugar thermometer

8cm round cutter

2 sheet lined baking paper

Recipe Directions

  1. In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.

  2. Add the egg yolk and vanilla to the flour mixture then kneed in until smooth. 

  3. Wrap in plastic wrap and chill for 30 minutes.

  4. Roll the biscuits to about 2mm to 3mm thickness then cut out 16 circles with the 8cm cookie cutter. Place the cookies on a greased baking tray then chill for 20 minutes.

  5. Preheat the oven to 180 degrees C (350 degrees F).

  6. Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown.  Rest on the tray for 5 minutes.

  7. Transfer the cookies to a cooling rack to completely cool.

  8. Pour 100ml of boiling water into a bowl then add the gelatine. Put aside until needed.

  9. In a saucepan add the sugar, water, and glucose then stir until completely dissolved, then bring to a simmer.

  10. Continue to simmer the sugar syrup until it reaches a temperature of 120 degrees C (248 degrees F). 

  11. Add the gelatine water to the sugar syrup and stir well.

  12. Whisk the large egg until it is white and frothy, but not yet drying out.

  13. Slowly pour in the sugar, gelatine syrup, and vanilla essence while mixing, continue to mix for 5 minutes.

  14. Put aside to cool and until needed.

  15. In a heatproof bowl over hot water melt the dark chocolate.

  16. Divide the cookies into two groups. On one spread with the jam. On the other spread the marshmallow.

    Tip: An option to add the marshmallow is to pipe it to make it even easier.

  17. Close the opposite cookies with the jam and marshmallow touch to create sandwich cookies.

  18. Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off excess chocolate then place on the baking paper to set.

    Tip: If there is a high room temperature you may need to chill to get the chocolate to set.

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Recipe Origin European
Rating
No Reviews
Servings 8
Preparation 30 min 00:30
Cook 1 hour30 min 01:30
Ready in 2 hours 02:00
Difficulty Challenging
Cooking Method Bake
Ingredients Chocolate
Equipment Cooler
Recipe Type Cookie Dessert Hand Food Supper
Share: