Fancy Wagon Wheels

Recipe

Fancy Wagon Wheels

Made with #IXLstrawberryjam, this fancy-pants take on the classic playground snack has all the elements of a wagon wheel you loved as a kid and then some… that snap of the chocolate, pillowy marshmallow, comforting jam, and buttery biscuit. The amazing marshmallow filling does need to set overnight before assembling, but trust us—it’s worth the wait! Recipe makes 14 biscuits using a 7cm cookie cutter or 12 if using a larger cutter.

Method : THE MARSHMALLOW

Line a baking tray and then lightly oil the greaseproof paper with cooking spray and set aside. In the bowl of your stand mixer, add the water then sprinkle with the gelatine powder and set aside to allow it to “bloom”. Meanwhile, get the sugar syrup underway by placing the sugar, glucose vanilla bean paste and water in a saucepan on medium-low heat. Stir constantly with a metal spoon, and let it come to a boil for 1 minute. Then set aside. Next, start your mixer with the gelatine on slow, and very slowly drizzle in the sugar syrup down the side of your mixing bowl (not directly into the bowl). Once the sugar syrup is in, increase the speed to high, and continue to beat the marshmallow mixture for 12-15 minutes. Next, use a silicon spatula to quickly push and pour out the marshmallow mixture into the prepared tray. Then gently level and smooth out the mixture to the edges. Finally, spray cling film with cooking spray and gently place it on top of marshmallow to seal. Leave to set on the kitchen bench overnight.

THE MARSHMALLOW

Ingredients :

2 x cups white sugar
1/2 cup glucose
1/2 cup + extra
3 tablespoons of water
1 teaspoon vanilla bean paste
3 x tablespoons gelatine
1/2 cup of water
Cooking spray
Standmixer
Saucepan
Silicon spatula
Lined tray for the marshmallow

Method : SHORTBREAD BISCUITS

Use a stand mixer to cream sugar and butter until pale. Add the sifted flours, vanilla bean, egg and mix to form a dough. Then wrap the dough in cling film and allow it to rest in the fridge for 30 minutes. Next, roll out dough between two sheets of baking paper – approx 3mm thick, then place on a baking tray and place in freezer for 10 minutes. Then use a metal cookie cutter to stamp out your biscuits and then bake in a preheated oven 160C fan-forced for 10 minutes exactly (use timer).

SHORTBREAD BISCUITS

Ingredients :

150 grams unsalted butter (room temperature)
100 grams castor sugar
150 grams plain flour
150 grams self-raising flour
1 teaspoon vanilla bean paste
1 egg
7cm metal cookie cutter lined baking trays rolling pin cling film

Method : WAGON WHEEL ASSEMBLY

The first step is to cut out your marshmallow discs using the same cookie cutter you used for the biscuits. Have a bowl of boiling water ready so you can dip the metal cutter after marshmallow is cut (note: the water may need replacing halfway, as it must be hot to release the marshmallow easily). Next, place marshmallow disks on top of shortbread biscuits. Then use a metal melon baller (again dipped in hot water after each use) to scoop out a pocket from the middle of your marshmallow disc. Then use a teaspoon to fill that pocket with your #IXLstrawberry jam. Top with another shortbread biscuit and set aside. Next it’s time for the chocolate, but first line a baking tray with paper so you will have a place to rest your freshly dipped wagon wheels. Now, melt the dark chocolate in the microwave in 30 second increments. Then, resting the biscuit on a fork, dip the biscuit into the melted dark chocolate. To remove excess chocolate as you take the biscuit out, tap the fork a few times on the bowl’s edge to help the extra chocolate drip away before placing on the prepared tray. Repeat until each biscuit is covered in chocolate. Then drizzle tops with left-over chocolate and sprinkle with crushed freeze-dried strawberry pieces. Store in an airtight container in the fridge. #IXLJamFaves #WagonWheelRecipe #IXLStrawberryJam #AustralianMadeJam

Recipe