Wagon Wheelys

//Wagon Wheelys

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Earlier this week I decided to get creative with some slices and biscuits. Following on from my Marshmallow Weetbix Slice, I thought Id experiment with a Wagon Wheely Slice (also great in tart form!). It naturally meant I had  to try and make wagon wheels from scratch.

There are a few steps to this recipe and you will need to wash your bowl between steps but its worth it! They may look time consuming or hard but they are fairly straight forward.

I used home made raspberry jam I this and have given you a recipe for it however you can use any jam you like including store bought. You may find you have some left over. Store this in a steralized glass jar and vacuum seal for another day. You could swirl any left over through some yoghurt and freeze for s yummy summer treat.

Ensure the chocolate layer over the biscuit is thin otherwise your biscuit will taste of chocolate and chocolate only.

Like Mint Slice biscuits? Try Linda’s Homemade Chocolate Mint Biscuits.

 UntitledI haven’t forgotten you! Instructions are included below as well.

 

Wagon Wheelys - TMX
Yields 30
Print
Biscuit bases
  1. 150g plain flour
  2. 100g butter, cubed
  3. 40g icing sugar
  4. 1 teapsoon vanilla bean paste
Jam
  1. 250g frozen raspberries
  2. 1 peeled and cored apple, approximately 100g
  3. 150g sugar
Marshmallow
  1. 220g white sugar
  2. 75g cold water
  3. 1.5 tablespoon powdered gelatine
  4. 75g boiling water
Chocolate coating
  1. 200g dark chocolate
Biscuit base
  1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
  2. Place all ingredients into bowl. Process for 1 minute, speed 5. Scrape down every 20 seconds or so.
  3. Place dough onto the bench and knead by hand until a smooth ball is formed.
  4. Roll dough between two large pieces of baking paper until 2mm in thickness.
  5. Using a small circle cutter, approximately the size of a muffin tin, cut circles from the dough and place circles onto the baking trays.
  6. If they rip or tear you will be able to push it back together. The biscuits do not have to be perfect as they will be covered in other ingredients.
  7. You should be able to cut out 28 shapes depending on your cutter size.
  8. Bake for 8-10 minutes or until slightly golden. Each oven does vary so watch them closely.
  9. Allow to cool.
Jam
  1. Whilst bases are cooking and cooling, start on the jam.
  2. Place everything into bowl.
  3. Cook at 100 degrees, speed 2 for 25 minutes with steaming basket on top.
  4. Insert measuring cup into lid and blitz on speed 8 for 20 seconds or until smooth.
  5. Allow to cool slightly to avoid burning yourself.
  6. Marshmallow
  7. Once the bases have cooled and the jam is made and cooling make your marshmallow.
  8. Add sugar and cold water to clean bowl.
  9. Insert whisk attachment.
  10. Blitz on speed 3 for 3 minutes.
  11. Meanwhile combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
  12. Once the 3 minutes is up, add the gelatine mix to the bowl.
  13. Blitz on speed 4 for 3 minutes.
Assembly
  1. Once base is cooked and cooled, place it on a tray or inside a muffin tin. I use the tin method.
  2. Spread each base with a little jam. Use as much or as little as you like. There will be jam leftover as per blog notes.
  3. Dallop a little marshmallow over the top and allow to set in the fridge for 30-60 minutes. Ensure the marshmallow is completely set before coating in chocolate.
Chocolate coating
  1. Place chocolate into clean, dry bowl.
  2. Melt on 60 degrees, speed 2 for 5 minutes. Scrape down halfway through.
  3. Allow to cool slightly.
Assembly
  1. Remove the biscuits from the tin. you may need to use a knife to loosen the marshmallow from the tin if its reached the sides.
  2. Dip each base and marshmallow biscuit into the chocolate to cover in chocolate. You are wanting a thin layer around the entire biscuit.
  3. Work quickly if your chocolate is still warm as you don't want to melt your marshmallow.
  4. Place onto a silicone mat and allow to cool in the fridge.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Wagon Wheelys - Non TMX
Yields 30
Print
Biscuit bases
  1. 150g plain flour
  2. 100g butter, cubed
  3. 40g icing sugar
  4. 1 teapsoon vanilla bean paste
Jam
  1. 250g frozen raspberries
  2. 1 peeled and cored apple, approximately 100g
  3. 150g sugar
Marshmallow
  1. 220g white sugar
  2. 75g cold water
  3. 1.5 tablespoon powdered gelatine
  4. 75g boiling water
Chocolate coating
  1. 200g dark chocolate
Biscuit base
  1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
  2. Place all ingredients in a food processor.
  3. Process for 1 minute, scraping down every 20 seconds or so.
  4. Place dough onto the bench and knead by hand until a smooth ball is formed.
  5. Roll dough between two large pieces of baking paper until 2mm in thickness.
  6. Using a small circle cutter, approximately the size of a muffin tin, cut circles from the dough and place circles onto the baking trays.
  7. If they rip or tear you will be able to push it back together. The biscuits do not have to be perfect as they will be covered in other ingredients.
  8. You should be able to cut out 28 shapes depending on your cutter size.
  9. Bake for 8-10 minutes or until slightly golden. Each oven does vary so watch them closely.
  10. Allow to cool.
Jam
  1. Place everything into a saucepan.
  2. Cook over medium heat for approximately 30-45 minutes until thickened.
  3. Process in a processor to ensure a smooth jam.
  4. Allow to cool slightly to avoid burning yourself.
  5. Marshmallow
  6. Once base has cooled slightly add sugar and cold water a large bowl.
  7. Using electric beaters, beat on high for 3 minutes.
  8. Combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
  9. Add the gelatine mix to the bowl.
  10. Using electric beaters again, beat on high for 3 minutes or until thickened.
Assembly
  1. Once base is cooked and cooled, place it on a tray or inside a muffin tin. I use the tin method.
  2. Spread each base with a little jam. Use as much or as little as you like. There will be jam leftover as per blog notes.
  3. Dallop a little marshmallow over the top and allow to set in the fridge for 30-60 minutes. Ensure the marshmallow is completely set before coating in chocolate.
Chocolate coating
  1. Place chocolate into a heatproof bowl, over a saucepan of gently simmering water.
  2. Melt and stir often to combine.
  3. Alternatively you can melt together in the microwave, stirring ever 20 seconds.
  4. Allow chocolate to cool slightly.
Assembly
  1. Remove the biscuits from the tin. you may need to use a knife to loosen the marshmallow from the tin if its reached the sides.
  2. Dip each base and marshmallow biscuit into the chocolate to cover in chocolate. You are wanting a thin layer around the entire biscuit.
  3. Work quickly if your chocolate is still warm as you don't want to melt your marshmallow.
  4. Place onto a silicone mat and allow to cool in the fridge.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 
By |2017-06-12T11:21:18+00:00October 24th, 2014|Categories: Sweets|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. natalie January 31, 2015 at 9:32 am - Reply

    love your recipes, thanks for including instructions for non thermomix owners to enjoy the recipes as well

    • Peta February 5, 2015 at 12:16 pm - Reply

      Thank you so much Natalie!

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