Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Wagon Wheelys – TMX


  • Author: The road to loving my Thermo Mixer
  • Yield: 30 1x

Ingredients

Scale

Biscuit bases

  • 150g plain flour
  • 100g butter, cubed
  • 40g icing sugar
  • 1 teapsoon vanilla bean paste

Jam

  • 250g frozen raspberries
  • 1 peeled and cored apple, approximately 100g
  • 150g sugar

Marshmallow

  • 220g white sugar
  • 75g cold water
  • 1.5 tablespoon powdered gelatine
  • 75g boiling water

Chocolate coating

  • 200g dark chocolate

Instructions

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.