GIGANTIC WAGON WHEEL

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GIGANTIC WAGON WHEEL

The wagon wheel biscuit is most definitely underrated. A food vehicle which delivers chocolate, biscuit and jam all in one deserves a round of applause in my book. But of course being a greedy guts as I am, I believe bigger is better. Follow this recipe to create your own gigantic version of the wagon wheel which will keep your chocolate cravings at bay for days!

Course Dessert
Cuisine english
Keyword chocolate, dessert, jam, marshmallows, recipe, sweet
Prep Time 1 hour
Cook Time 30 minutes
various resting times 3 hours
Author jacksmeatshack

Ingredients

For the dough

  • 200 g butter cubed, plus extra to grease
  • 300 g plain flour
  • 100 g caster sugar
  • 2 tsp vanilla extract

For the rest of the wagon wheel

  • 125 g strawberry jam
  • 300 g marshmallows
  • 325 g milk chocolate
  • 1 tsp vegetable oil

Instructions

  1. To prepare, preheat the oven to 170C and grease two 20.5cm (8in) silicone baking moulds or springform tins with butter.
  2. Put the flour, sugar, butter, vanilla and a pinch of salt in a food processor and pulse until the mixture clumps together into a dough. Add a few drops of water and pulse again if the dough seems a little dry.
  3. Divide the dough into two equal lumps and place one half into each of the round bases.
  4. Press each dough down to create an even biscuit base using a palette knife to smooth the top then prick all over with a fork.
  5. Bake for 25-30min or until the biscuits are lightly golden and allow to cool in the silicone mould/ tin.
  6. Spread jam in an even layer over the top of one of the biscuits still whilst still in the mould.
  7. Put the marshmallows in a pan with 1tbsp cold water and melt using a low heat, stirring constantly until completely melted.
  8. Tip the marshmallow on top of the jammy biscuit and spread evenly with a palette knife. Allow 5 -10 minutes for the marshmallow to set.
  9. Carefully remove the plain biscuit from it's silicone mould/ tin and place or flip on top of the marshmallow. Add a light pressure to stick the whole lot together.
  10. Melt 125g of the chocolate in the microwave or in a bowl over simmering water.
  11. Stir 1/4tsp oil into the chocolate and mix really well. Pour the chocolate all over the top of the layers of biscuit using a palette knife to get a nice even coat as level as possible.
  12. Chill your wheel for 2 hours in the fridge until that bad boy has set.
  13. Protect your work surface with a board or baking tray (trust me you don't want your issues catching you spilling chocolate all over the show in this next bit). Place a wire rack over the protected surface and place you wheel chocolate side down on the top.
  14. Heat the remaining 200g of chocolate as you did before and stir in 3/4 tsp of oil. Stir in well until completely combined.
  15. Fun part... pour the chocolate over the biscuit using a palette knife to spread over the top and sides, trying to make it as smooth as possible.
  16. Leave the wheel to set at room temperature before cutting into triangles and enjoying as a lovely nostalgic treat!