I’ve been eating Wagon Wheels since I was a kid. I remember ages ago when they used to come in a pack of 4 and they were huge! Now, they have downsized them and they now come in a more “convenient” pack of 8 which just leads them to be eaten twice as quick as the large ones… So, they no longer make the grocery list at our house for this reason…as they last about 5 minutes.
However, this led to today’s recipe creation! Not exactly the traditional method of forming these, but they taste so delicious! I made my own thin biscuits and covered them in melted dark chocolate, then spread a little bit of strawberry jam followed by the almost impossible layer, the “marshmallow”. I really wanted to make my own marshmallow from scratch, but I’ll save that for another time so decided to set some coconut cream with gelatine creating a spongy white layer!
This recipe is 100% dairy free! It can easily be made vegan friendly by omitting the gelatine and using another stabilising agent such as agar.
Homemade “Wagon Wheels” (makes 5)
What you’re going to need
“Marshmallow” (for ease, you could use packet marshmallows for authentic marshmallow flavour)
1/4 cup coconut cream
1 teaspoon gelatine
1/2 plain flour
1 tablespoon castor sugar
pinch baking powder
1 1/2 tablespoons vegetable oil
1 tablespoon maple syrup
1-2 tablespoons water (may not need all of it)
1 tablespoon strawberry jam
- Place the coconut cream and gelatine (according to packet instructions) in a flat tray or container so that it creates a flat even layer. Pop in the fridge to set
- Preheat oven to 180 degrees Celcius. Line a baking tray and set aside
- In a medium bowl, sift the flour, sugar and baking powder. Add all other ingredients except the water. Mix with a spatula until the mix comes together and will hold together when pressed between fingers.
- Add water until dough comes together but is not sticky. On a floured bench, roll out the dough until desired biscuit thickness is achieved (aim for about 1/2 centimetre)
- Using a cookie cutter, cut out the dough and place evenly spread on the baking tray. Poke each with a fork before baking in the oven for about 10 minutes. Once cooked, set aside to cool.
- Melt chocolate using your preferred method. Using a spoon, spoon the melted chocolate over each biscuit and spread evenly. (You could dip them into the chocolate mixture but this will increase chances of them breaking). Place in the fridge until chocolate has set.
- Once the coconut cream has set or if you decide to use marshmallows, this is the assembly stage. Using a smaller cookie cutter, cut the set coconut cream, lift out with a spoon and place on the underside of the chocolate coated biscuit. Repeat 4 more times.
- On the underside of the other 5 biscuits, put an even amount of jam in the middle. Once completed, place the jam side on top of the coconut cream side and voila!