If you can’t tell, I’m on a bit of a roll with recreating my favourite childhood treats. This time around I recreated the classic Wagon Wheel for my sister-in-law’s birthday. Layers of biscuit, marshmallow and jam dipped in chocolate make this the ultimate treat to wow the guests at any gathering.
- 3/4 cup vegan margarine
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 2 cups plain flour
- 1/4 cup cornflour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons almond milk
- 1/2 cup water
- 1 tablespoon agar agar powder
- 1/3 cup glucose syrup
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1 500gram block chocolate
- In an electric mixer, combine the vegan margarine, caster sugar and vanilla extract and mix until creamy.
- Sift in the plain flour, cornflour, baking powder and baking soda and mix until a dough starts to form, slowly adding the almond milk.
- Roll the dough into a ball, flatten into a disc, wrap in cling wrap and allow to sit in the fridge for an hour.
- Preheat the oven to 180°C and line 2 large baking trays with baking paper.
- Remove the dough from the fridge and roll out to 5mm thick between two sheets of baking paper.
- Use a 5cm round cookie cutter to cut out cookie shapes and place them on the trays about 2cm apart.
- Bake in the oven for 5-15 minutes or until the cookies are lightly golden around the edges.
- Remove from the oven and immediately transfer to baking trays to cool completely.
- Now, to make your marshmallows you need to mix the water and agar powder in a small saucepan over medium heat while stirring.
- Once the powder has dissolved, increase the heat to medium-high and add the glucose syrup and caster sugar. S
- Stir constantly until the mixture starts to boil then immediately remove from the heat and pop it into the bowl of your electric mixer with whisk attachment.
- Whisk for a few minutes before adding the vanilla extract and continue to mix until it begins to look like beaten egg whites. Keep the mixture on low.
- Divide your biscuits into groups of three and spread two of each group with a thin layer of jam.
- Take the marshmallow mixture and pop about a teaspoon of marshmallow onto the biscuits you’ve covered with jam.
- Now, put those two biscuits on top of each other and add the third biscuit on top to make a lid. Repeat with the rest of the biscuits.
- Melt your chocolate and dip the biscuits in, swirl them around until they’re evenly coated. Place on a tray lined with baking paper and leave in the fridge until you’re ready to serve.