Marshmallow Biscuits (aka Wagon Wheels)

Lyndon spotted this recipe on 'The Age' website recipe page and seeing that Wagon Wheels are Lyndon's favourite biscuits, I made them today.  

They are a bit fiddly to make but I think they are worth it.  I made mini ones and a few bigger ones.  I also used milk chocolate instead of dark chocolate.  When using the jam, I put the amount into a small zip-bag and snipped off a little bit of the corner to use as a bag to pipe it rather than spooning it.  

Ingredients

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 tbs gelatine powder

1 tsp vanilla essence

8 tsp raspberry jam

150g dark chocolate, chopped and melted

Method

Pre-heat the oven to 160C (fan forced)

For the biscuits

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.

Store in an airtight container.

 

Makes 8