Chocolate Marshmallow Wagon Wheels Recipes

CHOCOLATE MARSHMALLOW WHEELS

Steps:

• Before you start baking, make space in your freezer for a tray of biscuits. Now, make the biscuits. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat until smooth. Add the egg yolk, vanilla, milk, flour and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly mixed. Wrap in cling film, pat into a disc and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to about 1/2cm thickness. Use a 6cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more - you should get about 30 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.
• Flip all the biscuits over so the base is now facing up. Transfer the marshmallow fluff to a piping bag fitted with a plain round nozzle. Dollop 1 tsp jam in the middle of half the biscuits, make sure to leave a border as they will spread once sandwiched. Pipe a large blob of marshmallow fluff on each of the other half of the biscuits. Sandwich the biscuits together, so each has marshmallow fluff and jam in the middle, then freeze for 30 mins to firm up.
• Melt 2/3 of the chocolate in short bursts in the microwave or over a pan of gently simmering water, once melted add the remaining chocolate and stir until its all melted. Remove the tray from the freezer and have a cooling rack to hand, set over a tray to catch any chocolate drips. Dunk each biscuit sandwich into the chocolate so it's completely submerged, then transfer to the cooling rack and leave to set. Eat the biscuits within 3 days.

CHOCOLATE MARSHMALLOW WAGON WHEELS

Steps:

• In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.
• Add the egg yolk and vanilla to the flour mixture then kneed in until smooth.
• Wrap in plastic wrap and chill for 30 minutes.
• Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes.
• Transfer the cookies to a cooling rack to completely cool.
• Pour 1/2 cup of boiling water into a bowl then add the gelatin. Put aside until needed.
• In a saucepan add the sugar, water, and glucose then stir until completely dissolved. Bring to a simmer.
• Continue to simmer the sugar syrup until it reaches a temperature of 250 degrees F (120 degrees C).
• Add the gelatine water to the sugar syrup and stir well.
• Whisk the egg white until it is white and frothy, but not yet drying out.
• Slowly pour in the gelatin syrup and vanilla extract while mixing; continue to mix for 5 minutes.
• Put aside to cool and until needed.
• In a heatproof bowl over hot water melt the dark chocolate.
• Divide the cookies into two groups. On one group spread the jam. On the other spread the marshmallow. Tip: Pipe the marshmallow onto the cookies with a piping bag or plastic bag with the tip cut off for easier application.
• Match together one cookie with jam and one with marshmallow to create a sandwich.
• Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off any excess chocolate then place on the baking paper to set.Tip: If the room temperature is high, you may need to chill the cookies to get the chocolate to set.