wagon wheel biscuits are very well known in australia. they’ve been around for years. (they were actually launched in 1948 in london.)
wagon wheel biscuits are basically two biscuits with a layer of jam and marshmallow in between and coated in chocolate. a few years ago i went through a phase where i’d have them at work every morning with my skinny cappuccino. money well spent i’d say.
mini wagon wheels are now also available. i was taking the mini versions to the footy. my uncles and i had a ritual of drinking coffee at three quarter time (it was my uncle’s coffee – sicilia coffee ). and you couldn’t have coffee without a sweet of some sort. hello wagon wheels, goodbye tim tams.
imagine my delight when i saw a recipe (on taste) for wagon wheel slices. oh.my.goodness! had to make them.
** update to post ** – these can be made gluten free!
235g butter, softened
1/3 cup caster sugar
1 1/2 cups plain flour
1/3 cup self-raising flour
1/2 cup raspberry jam
145g white marshmallows, halved
185g dark chocolate, broken into pieces
1) preheat oven to 180c/160c fan-forced. grease a 3cm-deep, 16cm x 26cm slice pan. line base and sides with baking paper, extending paper 2cm from edge on all sides.
2) using an electric mixer, beat 185g butter and sugar until light and fluffy.
3) sift flours over butter mixture. stir until dough comes together.
4) press mixture into prepared pan. bake for 20 minutes until golden.
5) spread warm base with jam.
6) cover with marshmallows, cut-side down. (i used scissors to cut the marshmallows.)
7) bake for 2 minutes. remove from oven. press down on marshmallows to level surface. cool in tin.
8) combine chocolate and remaining butter in small saucepan over low heat. cook, stirring, for 2 to 3 minutes or until melted.
9) pour over marshmallows. tap pan to level surface. refrigerate for 2 hours or until set. stand at room temperature for 5 minutes before cutting into pieces and serving.
note: although the pan i used was the recommended size the base came out thick. next time, to have a thinner base, i will either halve the ingredients for the base or double the recipe and use a bigger slice pan.
the slices were sweet and sticky – perfect combination. winning! ;)
guess what? i had these slices at work, every morning, with my soy latte – déjà vu
“you’re a marshmallow. soft and sweet and when you get heated up you go all gooey and delicious.” ~ janet evanovich, one for the money