A chocolate-coated sandwich cookie that is packed with marshmallows and jam, the wagon wheel is from Europe but popular in most Commonwealth countries. This cookie takes a bit of work since you make your own biscuits and marshmallow, but they are totally worth it. You can cheat a little and use store-bought marshmallow fluff, but it may not have the right consistency as the homemade version.
The mass-produced version of this cookie is produced 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 fillings and coatings.
This version has a raspberry jam and a thin layer of marshmallow. Some variations have quite a thick layer of marshmallow, but we think less is more. Our wagon wheel cookie is also inspired by the American smores that consists of graham crackers, marshmallows, and chocolate.
Chocolate Marshmallow Wagon Wheels Recipe
- 10 1/2 tablespoons salted butter diced
- 1 1/4 cups all-purpose flour
- pinch salt
- 1/3 cup white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup boiling water
- 12 g powdered gelatin
- 1 cup white sugar
- 1/2 cup water
- 1/3 cup glucose
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 8 tablespoons seedless raspberry jam
- sugar thermometer
- 8cm round cutter
- 2 sheets baking paper
- In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.
- Add the egg yolk and vanilla to the flour mixture then kneed in until smooth.
- Wrap in plastic wrap and chill for 30 minutes.
- Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes.
- Preheat the oven to 350 degrees F (180 degrees C).
- 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.
- Transfer the cookies to a cooling rack to completely cool.
- Pour ½ cup of boiling water into a bowl then add the gelatin. Put aside until needed.
- In a saucepan add the sugar, water, and glucose then stir until completely dissolved. Bring to a simmer.
- Continue to simmer the sugar syrup until it reaches a temperature of 250 degrees F (120 degrees C).
- Add the gelatine water to the sugar syrup and stir well.
- Whisk the egg white until it is white and frothy, but not yet drying out.
- Slowly pour in the gelatin syrup and vanilla extract while mixing; continue to mix for 5 minutes.
- Put aside to cool and until needed.
- In a heatproof bowl over hot water melt the dark chocolate.
- Divide the cookies into two groups. On one group spread the jam. On the other spread the marshmallow. Tip: Pipe the marshmallow onto the cookies with a piping bag or plastic bag with the tip cut off for easier application.
- Match together one cookie with jam and one with marshmallow to create a sandwich.
- Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off any excess chocolate then place on the baking paper to set.Tip: If the room temperature is high, you may need to chill the cookies to get the chocolate to set.