The inspiration for making my own wagon wheels came to me when I was on holiday and ate a very forgettable commercially-manufactured bar inspired by honey joys. It made me think about my childhood tastes, including the great pleasure of a wagon wheel. My memory of these delicious jam and marshmallow-filled biscuit sandwiches coated in chocolate was that they were so much better than a biscuit treat, because apart from being coated in chocolate they were not one, but two biscuits!
These wagon wheels are so much heartier than shop-bought ones. The biscuit is really short and buttery and I used top-shelf raspberry jam, so they tasted tangy and not overly sweet. My one ‘cheat’ was to use store-bought marshmallows, because, well to be honest, we were in the middle of a heat wave and I just didn’t have the energy to attempt making my own.
For an added extra (and because I ran out of milk chocolate), I made half with white chocolate.
You can tell it was hot when I photographed these, as I had to store them in the fridge and as soon as I took them out, they started melting, but not before the condensation added a not-so-glamorous shine on them.
Recipe modified from Best Recipes
Makes 12 wagon wheels (6 white and 6 milk chocolate coated)
- 250 g unsalted butter
- 200 g brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 300 g plain flour sifted with ½ teaspoon salt
- Cream butter and sugar for two to three minutes.
- Add egg and vanilla, and beat to combine.
- Stir in flour by hand.
- Shape dough into four balls, wrap in plastic and chill until firm for one hour.
- Preheat oven to 175°C (155°C fan forced). Line oven tray.
- Roll out each ball to form a sheet about 0.5 cm thick, then using a large (10 cm) cookie cutter, make 24 large circles.
- Rechill if the dough softens, including the cut pieces.
- Lay biscuits on tray 2½ cm apart.
- Bake for 25 to 30 minutes, or until pale golden, swapping trays half way through baking.
- Allow to cool for five minutes on tray before turning out onto a wire rack to cool completely.
Assembly and Filling
- 22 large white marshmallows
- ½ cup of the best raspberry jam you can buy
- 200 g milk chocolate
- 200 g white chocolate
- 1 Tablespoon non-flavoured vegetable oil
- Preheat oven to 160°C (140°C fan forced). Line an oven tray and place 12 biscuits on the tray.
- Cut marshmallows in half and lay four halves, cut side up, on each cookie.
- Place in oven until just melted (less than five minutes). Remove and set aside for a minute or two.
- Meanwhile, spread a decent layer of jam on the other biscuit half.
- Press the two halves together (while the marshmallow is still soft and melty), gently squeezing ensuring the jam and marshmallow comes all the way to the edges.
- Leave to set at room temperature for at least 15 minutes.
- Meanwhile, in separate large bowls, break the milk and white chocolate into small pieces and melt in a microwave (do this in multiple short bursts of 30 seconds on a medium power, stirring each time, until just melted). Add ½ Tb oil to each bowl and mix thoroughly.
- Line a metal tray with baking paper.
- Working quickly (it’s easier to do one chocolate type after the other), pick up each wagon wheel between two forks (no stabbing!) and dunk in the chocolate. Use the forks to handle the wagon wheel, flipping if necessary to coat all surfaces. Holding with forks, allow to drain over the bowl, then place on the baking tray, smoothing the surface with a spatula.
- Leave to set…. (you can hurry this up by refrigerating for at least 30 minutes).
- Adding oil to the chocolate isn’t strictly necessary, but it makes the chocolate much easier to work with. It doesn’t re-set as quickly and the oil stops the chocolate drying out and clumping from the biscuit dipping.