Wagon Wheels

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.

 

Wagon Wheels

SUGAR COOKIES

  • 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

Method:

  1. 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.
  2. Make a hole in the middle of the mix and add the egg, vanilla and syrup.
  3. Mix everything together.
  4. 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.
  5. Roll out between two pieces of baking paper.
  6.  Use a cookie cutter to cut rounds. 
  7. Place shapes in the fridge on a tray lined with baking paper to rest for 30 minutes to an hour until firm.
  8. Bake in a preheated oven at 170 degrees Celsius for 14 to 18 minutes. Allow to cool completely.

VANILLA MARSHMALLOW

  • 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

Method:

  1. With electric whisk, beat egg whites and vanilla until soft peaks form. Set aside.
  2. 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).
  3. Stir on low heat until the sugar has dissolved.
  4. Turn heat to high and cook until it reaches soft ball stage or 115 degrees on a candy thermometer.
  5. While sugar is cooking place gelatine in the extra quarter cup of water and stir.
  6. Once sugar has reached soft ball stage, pour over the gelatine mix to dissolve.
  7. 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).
  8. Slowly add the whipped egg whites to the mix and continue to whip until cool.
  9. Spoon into a piping bag with a round nozzle
  10. 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

Method:

  1. Place (or pipe) a small dollop of jam on top of the piped marshmallow.
  2. Sandwich cookies with filling with the cookies that have no filling to make a cookie sandwich.
  3. Place in the fridge to set for half an hour.
  4. Over a pot of simmering water slowly stir together the chocolate and oil until melted though and smooth.
  5. Dip each cookie into the chocolate mix and shake off any excess.
  6. Place the dipped cookies on a tray covered with baking paper and leave in the fridge until chocolate coating is firm.