Ingredients

The following ingredients have 4 Servings
  • 113 g unsalted butter, softened ((½ cup / 1 stick) )
  • 200 g white granulated sugar ((1 cup / 7 oz) )
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 295 g plain (all purp) flour ((2 ¼ cups / 10.5oz) )
  • ¼ teaspoon salt
  • 1 ½ teaspoon baking powder
  • ¾ cup raspberry jam
  • 200 g vanilla marshmallows,regular size chopped in half ((7oz))
  • 400 g dark chocolate ((14oz) )

Instruction

  • Preheat the oven to 180C / 350F / 160C fan forced.
  • Cream together the butter and sugar until pale and fluffy. This will take a few minutes, so while that’s happening, in a separate bowl mix the flour, salt and baking powder until it is all well mixed through. Add the egg and vanilla to the butter / sugar mix and beat until well combined.
  • Add the flour mix to the wet mix and beat until just combined. It will start to come together into a dryish, crumbly dough. This is good.
  • Use your hands to pull all the dough together, then split into 2 halves. Lay out 2 sheets of baking paper and roll out each of the halves on top of a sheet of baking paper, until they are about 4mm thick.
  • Put a dinner plate upside down on each half and cut around it with a knife. Discard the off-cuts and remove the plate. Now use the baking paper to slide each biscuit onto a flat baking tray. Bake in the oven for 7 minutes or until just golden at the edges.
  • Spread each biscuit with half of the jam, then top one biscuit with the cut marshmallows in a single layer leaving a gap around the edge of about 1cm. Put both biscuits back in the oven for 3 minutes. The marshmallows should be starting to puff up a bit.
  • Allow the baking tins to cool a little bit then place the biscuit with just the jam on it into the freezer for ½ an hour until quite firm. Flip this biscuit upside down onto the marshmallow biscuit, so that the jam is on the inside. So now you have a massive sandwich biscuit.
  • Melt the chocolate in 30 second increments in the microwave, stirring well between each until just melted.
  • Line a large baking tin or plate with baking paper (something big enough to hold the wagon wheel and with sides so the chocolate doesn’t escape). Pour a third of the melted chocolate on the baking paper and spread it out to a large enough area to cover the bottom of the Wagon Wheel. Carefully place the Wagon Wheel on top. Then pour the rest of the chocolate over the top and spread out over the top and around the sides, making sure to push it into the gaps at the side. Now place in the fridge until it sets.