Fancy Wagon Wheels
How cute are these? We LOVE them. Plus they taste amazing. Get busy, everyone will love them.
The origin of wagon wheels is somewhat unclear, as there are a few different claims to their creation.
One claim is that wagon wheels were invented by the American company Nabisco in the early 20th century. According to this story, Nabisco was looking for a new cookie to add to its product line and came up with the wagon wheel as a nod to the pioneering spirit of the American West.
Another claim is that wagon wheels were invented in Canada in the 1930s by the Vachon bakery. According to this story, the Vachon family created the cookie as a tribute to the wagon trains that crossed Canada during the pioneer days. Whatever the origin, this is a known and popular treat the world over and we think you will enjoy this version way more than a purchased one!
These are a lot of fun to make. We really loved them and as a non wagon wheel fan, I have to say when completely homemade as these are, they are a bit next level and decadently good. Cue the Brew! Afternoon tea is served!
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Need
-
The Biscuits/Cookies
- 200 Grams bakers or strong flour
- 150 Grams butter BUY
- 1 Pinch pink salt flakes BUY
- 75 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 egg yolks
- 500 Grams chocolate dark milk (54% or less if you wish) callets BUY
-
The Rest
- 1 Batch Marshmallow Fluff torched and rewhipped (see video) Recipe
- 1 Batch Raspberry Jam Recipe
- 50 Grams pistachios chopped
- dried rose petals
Do
- 1
The Biscuits
- 2
Place all biscuit ingredients other than the egg yolk into the Thermomix bowl and chop 10 sec/speed 8.
- 3
Add egg yolk and mix 10 sec/speed 6. Tip out onto a floured bread mat, wrap and refrigerate for at least 30 minutes.
- 4
Line 2 baking trays with paper or silicone mats.
- 5
Divide the dough into two pieces and work with one half at a time. Roll out between 2 floured mats and cut 8 x 7cm circles out of each half.
- 6
Transfer to the baking sheets and place in the freezer for 20 minutes.
- 7
Preheat oven to 180°C. Bake cookies for 12 minutes. Cool completely on trays. Store until ready to dip the bases.
- 8
Melt some of the chocolate...this is hard to gauge, so just work with a little bit at a time and keep replenishing.
- 9
Place into a shallow bowl that is easy to reach into without touching the sides.
- 10
Pair up the biscuits so that you have 8-9 pairs. Dip the base of the bottom biscuit in the chocolate, use a palate knife to remove excess and return to the lined tray. When you have done all 8, place these all back in the fridge or freezer.
- 11
Follow the recipe for the marshmallow fluff and then torch it as the video explains, unless you are not keen. You can use un-torched marshmallow for this.
- 12
Spread each biscuit pair, top and bottom, with some raspberry jam and then marshmallow fluff, top with it's partner. Dip the tops of the wagon wheels into more melted chocolate and use a palate knife to smooth the top. Using a silpat mat for this is suggested. Finish while the chocolate is still wet, with some crushed pistachios and dried rose petals. Keep in the freezer if you are not eating immediately. They keep really well for at least a month. Otherwise keep in an airtight container in the fridge.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
