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Wagon Wheels

Photo by Julie O’Malley

Wagon Wheels

60g butter
100g (1/2 cup) firmly packed brown sugar
1 egg
1 tsp vanilla essence
225g (1 1/2 cups) plain flour, sifted
110g (1/2 cup) caster sugar
1/2 cup water
3/4 tblsp gelatine powder
1 tsp vanilla essence
2 tblsp raspberry jam
150g dark chocolate, chopped and melted

For the Biscuits:

  • Preheat oven 160c fan forced.
  • Place butter and brown sugar in a large (I used small) bowl and beat with an electric beater until smooth. Add the egg and vanilla and mix well. Fold in the sifted flour. Place mixture onto a lightly floured surface and roll out to a 5mm thickness. Cut out 16 circles with a 6cm round biscuit cutter and place on a lightly greased oven tray. Bake for 10-12 minutes or until golden brown. Cool on trays.

For the Marshmallows:

  • Combine the caster sugar and water in a small saucepan , then sprinkle gelatine powder into the mix. Stir over low heat until sugar and gelatine dissolve. Bring to the boil, stirring and simmer for 4-5 minutes. Remove from heat and cool. When almost cold, pour mixture into a bowl, add vanilla and beat with an electric mixer for 3-4 minutes (took really about 8-10 minutes), until mixture is very thick.

To Assemble:

  • Spoon marshmallow mixture into a piping bag fitted with a 1cm plain tube and pipe marshmallow around the edge of half the biscuits. Spoon a little jam into the center of the marshmallow and top with the remaining biscuits, pressing gently. Rest biscuits in the fridge for about 15 minutes until marshmallow is firm then place on a cake rack and spread over melted chocolate.
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