Description
This giant homemade wagon wheel biscuit features buttery cookies layered with raspberry jam and fluffy marshmallow, all coated in rich dark chocolate. A nostalgic dessert that is fun to share and irresistibly indulgent.
Ingredients
- 113 g unsalted butter, softened (1/2 cup / 1 stick)
- 200 g white granulated sugar (1 cup / 7 oz)
- 1 large egg
- 1 teaspoon vanilla extract
- 295 g plain flour (all purpose flour) (2 1/4 cups / 10 1/2 oz)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup raspberry jam
- 270 g vanilla marshmallows (9 1/2 oz)
- 400 g dark chocolate (50% cocoa solids) (14 oz)
Instructions
- Preheat the oven to 180°C (160°C fan forced) / 350°F. Prepare 2 baking sheets at least 9 inches wide.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until pale and fluffy.
- Add the egg and vanilla extract and beat until fully combined.
- Add the flour, baking powder, and salt. Mix on low speed until the dough just comes together with no visible streaks of flour.
- Shape the dough into a disk and divide it in half. Place one half between two sheets of baking paper and roll into a 5 mm thick circle.
- Use a 9-inch round springform pan ring as a cutter to shape the dough into a neat circle. Trim any rough edges with a sharp knife.
- Transfer the dough circle to a baking tray using the baking paper. Repeat with the remaining dough.
- Bake for 10 to 12 minutes or until lightly golden around the edges. Cool completely before assembling.
- Spread half of the raspberry jam over each biscuit layer.
- Lightly grease a microwave-safe bowl and add the marshmallows. Microwave on high for 35 to 45 seconds until puffed and soft.
- Stir the marshmallow until smooth, then quickly spread it over one biscuit layer, stopping just short of the edges.
- Chill for 5 minutes to firm the marshmallow slightly. Place the second biscuit on top with the jam side facing down.
- Freeze the assembled biscuit for 10 minutes while preparing the chocolate coating.
- Melt the dark chocolate in 30-second microwave intervals, stirring between each until smooth.
- Line a large plate or tray with baking paper. Spread one-third of the melted chocolate into a circle slightly larger than 9 inches and place the biscuit stack on top.
- Pour the remaining chocolate over the top and sides, smoothing it evenly to coat completely.
- Refrigerate until the chocolate is fully set, then slice into squares or fingers and serve.
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- Chilling the biscuit before coating helps prevent cracking and keeps the layers stable.
- Store in an airtight container in the refrigerator for up to 5 days.
- For a softer texture, let slices sit at room temperature for 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 29 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 28 mg
