Vegan Wheels

Difficulty: Medium

Makes: 16

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.

Ingredients

Biscuits

• 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

Marshmallow

• 1/2 cup water
• 1 tablespoon agar agar powder
• 1/3 cup glucose syrup
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract

Other Ingredients

• 1/2 cup raspberry jam
• 1 500gram block chocolate

Method

1. In an electric mixer, combine the vegan margarine, caster sugar and vanilla extract and mix until creamy.
2. Sift in the plain flour, cornflour, baking powder and baking soda and mix until a dough starts to form, slowly adding the almond milk.
3. Roll the dough into a ball, flatten into a disc, wrap in cling wrap and allow to sit in the fridge for an hour.
4. Preheat the oven to 180°C and line 2 large baking trays with baking paper.
5. Remove the dough from the fridge and roll out to 5mm thick between two sheets of baking paper.
6. Use a 5cm round cookie cutter to cut out cookie shapes and place them on the trays about 2cm apart.
7. Bake in the oven for 5-15 minutes or until the cookies are lightly golden around the edges.
8. Remove from the oven and immediately transfer to baking trays to cool completely.
9. Now, to make your marshmallows you need to mix the water and agar powder in a small saucepan over medium heat while stirring.
10. Once the powder has dissolved, increase the heat to medium-high and add the glucose syrup and caster sugar. S
11. 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.
12. 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.
13. Divide your biscuits into groups of three and spread two of each group with a thin layer of jam.
14. Take the marshmallow mixture and pop about a teaspoon of marshmallow onto the biscuits you’ve covered with jam.
15. 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.
16. 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.