Sunday, August 15, 2010

Chocolate, Raspberry & Marshmallow Wheels

So i'm back from my jaunt over to sunny, humid, Thailand! Great trip, had a blast, got to see some amazing food (and scoff it down). Except some Thai recipes coming very shortly!! (Red curry coming up on Tuesday for starters).

Coming back, i was craving some good old fashioned Aussie food. And what could be more Aussie, nostalgically so, than Wagon Wheels!

This came out a little different looking but they really do taste identical to the Wagon Wheel we'd all be so familiar with if we grew up in Australia. Cakey biscuit filled with marshmallow and jam, topped with smooth dark chocolate. Very indulgent!

Ingredients (makes 10 wheels)

  • 100gm brown sugar
  • 110gm white sugar
  • 10 tsp raspberry jam
  • 2.5 tsp gelatine
  • 1/2 cup water
  • 225gm plain flour
  • 60gm butter
  • 1 tsp vanilla extract
  • 200gm dark chocolate
  • 1 egg


Preheat oven to 160 degrees.
Line 2 baking trays with baking paper, or lightly grease
Combine the brown sugar and butter in a large bowl

Beat with an electric mixer until smooth
Mix through the egg and vanilla well, then mix through the flour

Turn the mixture onto a lightly floured surface and roll out to 1/2cm thickness

Using a 6cm cutter, cut out 20 rounds and transfer to the baking trays

Place in oven for 10-12 minutes until baked but not browned
Let cool completely on trays

Combine the water and caster sugar in a small saucepan, then sprinkle the gelatine into the mix
Heat over medium heat until boiling, then reduce heat and simmer for 5 minutes.
Let the mixture cool a bit then transfer to a mixing bowl
Using a whisk, beat the mixture until white, glossy and very thick
Transfer to a piping bag and pipe a ring of marshmallow onto 1/2 the biscuits
Place 1 tsp of jam inside of the marshmallow ring of the biscuits.
Top each marshmallow biscuit with one of the 'blank' biscuits.
Melt the chocolate in a double boiler and spoon the chocolate ontop of the finished wheels.
Let the chocolate set then devour

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