Chocolate. Marshmallow. Sugar cookies. You really can never go wrong with that combination.
My kids and I have been really looking forward to Biscuit Week’s technical challenge. For this, Paul challenged the bakers to create on of his childhood favorites: Wagon Wheels*.
This is a fairly straightforward recipe but what you get in the end is a lovely mix of melt-in-you-mouth biscuit with gooey marshmallow and rich dark chocolate.
Wagon Wheels Recipe
Since this is a technical, I follow the recipe straight from the Great British Bake Off site. I note where I make slight alterations.
Makes: 8 sandwiches (I was able to make a dozen.)
>For the biscuits:
- 200g / ~1 2/3c plain flour
- pinch of salt
- 150g / ~2/3c salted butter, diced (I used unsalted butter.)
- 75g sugar
- 1 tbsp vanilla paste (I used 1 tbsp vanilla extract.)
- 1 egg yolk
- 225g / ~1 2/3c 70% dark chocolate, melted, to coat (I used Trader Joe’s 72%)
For the jam
For the marshmallow (this will make more than you need):
- 1 x 12g sachet powdered gelatine
- 200g / ~1c caster sugar
- 11/2 tsp glucose (I used Karo’s vanilla flavored light corn syrup.)
- 1 large egg white
- 1/2 tsp vanilla extract
- Candy thermometer
- Medium piping bag fitted with a 1cm round nozzle
- 8cm round cutter
- 2 baking sheets lined with baking paper
- Make the jam ahead of time so it is ready to spread once the biscuits have cooled.
- The hot syrup should raise the temperature of the egg whites to a food-safe temperature however, if you’d rather not use egg whites, here’s one that doesn’t. You can also substitute meringue powder for the egg whites.
- To make the biscuits, combine flour, salt and butter into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and vanilla paste/extract, then add the egg yolk. Using your hands, bring the dough together. Wrap in cling film and chill for 30 minutes.
- For the marshmallow, pour 100ml of water into a small bowl, then sprinkle the gelatin over the top to soften. Set aside.
- Combine sugar, glucose/light corn syrup and 100ml of water in a small sauce pan. Cook over a low heat to dissolve. Increase the heat and bring to the boil. Cook until the syrup reaches 120 deg. C / 250 deg. F on a sugar thermometer.
- While the syrup is cooking, whisk the egg white in the bowl of a stand mixer until firm but not dry. As soon as the syrup reaches 120 deg. C / 250 deg. F, remove from the heat and stir in the gelatin.
- With the mixer on full speed, pour the sugar syrup over the egg white in a steady stream. Whisk for 5 to 8 minutes, until the mixture is thick and glossy. Whisk in the vanilla extract, then spoon the mixture into a medium piping bag fitted with a 1cm round nozzle. Leave to cool but not completely set.
- Heat the oven to 180 deg C/160 deg C fan/350 deg F.
- On a floured worktop, roll out the dough to 3mm thick. Cut out 16 circles with the 8cm cutter and place on the baking sheets. Freeze for 10 minutes, then bake for 10–12 minutes, until just golden. Remove from the oven, cool on the tray for 3–5 minutes, then transfer to a wire rack to cool completely.
- Melt about 1/3 of the chocolate in a microwave-safe bowl, 30 seconds at a time. Stir after each heating until smooth and glossy.
- To assemble, spread some of the melted chocolate over the bases of 8 biscuits. Leave to set.
- Pipe a layer of marshmallow over the remaining 8 biscuits.
- Turn the chocolate-coated biscuits chocolate-side down. Spread the upper side with a layer of jam, then place a marshmallow-coated biscuit on top, marshmallow-side facing downwards.
- Place the biscuits on a wire rack over a tray and pour the remaining melted chocolate over the top. Spread with a palette knife to create a smooth layer, spreading the chocolate around the edges until the biscuits are covered. Leave to set before serving.
Pin for later
*Wagon Wheels is a registered trademark of Burton’s Foods Ltd.
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