Today my day off has been filled with coffee catch ups, bike rides in the sun and baking. I’ve managed to get a few jobs done between puff pastry dough rolls for a recipe I’ve been working on, and trying to fit a couple of naps in too. I love a lazy day off filled with long blacks and maybe a few wines to end the day.
I spent a lot of time today dreaming up cake recipes as well, so hopefully we should have some really fun things to share with you over the next few months. I keep getting inspired by the beautiful pastel colours of Jo’s illustrations (especially the recent ice creams) so hopefully I will be whipping up some whimsical looking treats in the same style soon. There just never seems to be enough time for all the treat ideas I want to be making!
This week I’ve been working a bit on a wagon wheel recipe. I think it might be my new favourite treat - chocolate dipped marshmallow and jam cookie sandwiches. Super fun to make and pretty nostalgic as well. The great thing about this recipe is that it's a combination of a few recipes we've already featured on the blog. So if you have made the sugar cookies and marshmallow before, this will be a breeze.
- 1 tsp vanilla essence
- 350g plain flour
- 100g self raising flour
- 125g granulated sugar (I just use caster sugar)
- 125g butter diced
- 125g golden syrup
- 1 egg lightly beaten
- Crumb the flour with sugar and butter. This can be done with your fingertips, the paddle attachment of a KitchenAid or a food processor. You basically just want the mix to look like breadcrumbs.
- Make a hole in the middle of the mix and add the egg, vanilla and syrup.
- Mix everything together.
- Pour out onto the table and pull the mix together with your hands. Try not to overwork it, but you may need to scrunch it together a bit to make it all come together.
- Roll out between two pieces of baking paper.
- Use a cookie cutter to cut rounds.
- Place shapes in the fridge on a tray lined with baking paper to rest for 30 minutes to an hour until firm.
- Bake in a preheated oven at 170 degrees Celsius for 14 to 18 minutes. Allow to cool completely.
- 1/4 cup of cold water
- 1 tbs and 1 ½ tsp of powdered gelatine
- 1 1/2 egg whites
- 1/2 tsp of vanilla bean paste
- 1/4 cup of water
- 1/4 cup of glucose syrup
- 1 cups of caster sugar
- With electric whisk, beat egg whites and vanilla until soft peaks form. Set aside.
- Place sugar, quarter a cup of water, and glucose in a pot (choose a pot bigger than you think you will need as it may bubble up a lot).
- Stir on low heat until the sugar has dissolved.
- Turn heat to high and cook until it reaches soft ball stage or 115 degrees on a candy thermometer.
- While sugar is cooking place gelatine in the extra quarter cup of water and stir.
- Once sugar has reached soft ball stage, pour over the gelatine mix to dissolve.
- Place the mix in a food processor with a whisk or use electric beaters and beat on high speed until it doubles in volume and becomes thick (about five minutes).
- Slowly add the whipped egg whites to the mix and continue to whip until cool.
- Spoon into a piping bag with a round nozzle
- Pipe round into the middle of half the batch of cookies so that it fills 2/3 of the surface.
Wagon Wheel Assembly
- ½ cup strawberry jam
- 400g dark chocolate
- 3 tbs vegetable oil
- Place (or pipe) a small dollop of jam on top of the piped marshmallow.
- Sandwich cookies with filling with the cookies that have no filling to make a cookie sandwich.
- Place in the fridge to set for half an hour.
- Over a pot of simmering water slowly stir together the chocolate and oil until melted though and smooth.
- Dip each cookie into the chocolate mix and shake off any excess.
- Place the dipped cookies on a tray covered with baking paper and leave in the fridge until chocolate coating is firm.