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Giant Homemade Wagon Wheel Biscuit Recipe

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4.1 from 20 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 16 servings

Description

This Giant Homemade Wagon Wheel Biscuit is a nostalgic, fun treat inspired by the classic confectionery. Featuring soft, buttery biscuits sandwiched with tangy raspberry jam and gooey melted vanilla marshmallows, all coated in rich dark chocolate, this dessert is perfect for sharing. The recipe involves baking the biscuits, preparing a fluffy marshmallow filling, and finishing with a smooth chocolate coating for an irresistible sweet snack that combines textures and flavors beautifully.

Ingredients

Biscuits

  • 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 flour (all-purpose flour) (2 ¼ cups / 10 ½ oz)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Filling

  • ½ cup raspberry jam
  • 270 g vanilla marshmallows (9 ½ oz)

Chocolate Coating

  • 400 g dark chocolate (50% cocoa solids) (14 oz)

Instructions

  1. Make the Biscuits: Preheat the oven to 180°C (160°C fan forced) / 350°F. Prepare two baking sheets at least 9 inches wide.
  2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar on medium speed until the mixture turns pale and fluffy, about 2-3 minutes.
  3. Add Egg and Vanilla: Beat the large egg and vanilla extract into the creamed butter and sugar until well combined and smooth.
  4. Incorporate Dry Ingredients: Add the plain flour, baking powder, and salt to the mixture and beat on low speed just until the dough comes together and there are no streaks of flour visible. Avoid overmixing.
  5. Shape Dough: Gather the dough into a disk shape and divide it in half. Place one half on a sheet of baking paper, cover with another sheet of baking paper, then roll out gently to a 5mm (~1/5 inch) thick circle.
  6. Cut Biscuits: Using a 9-inch round springform pan or similar round object, press it down onto the rolled dough to cut a circle. Remove the excess dough and trim the edges with a sharp knife for a clean finish.
  7. Transfer to Baking Tray: Lift the dough circle using the baking paper and place it on a prepared baking tray. Repeat rolling and cutting with the second half of the dough.
  8. Bake Biscuits: Bake in the preheated oven for 10-12 minutes or until the edges are just golden. Allow the biscuits to cool completely, using the fridge to speed cooling if desired. When removing from trays, gently slide them off to prevent breakage.
  9. Spread Jam: Once cooled, spread half of the raspberry jam evenly over each biscuit, using all the jam between the two.
  10. Prepare Marshmallow Filling: Lightly oil a microwave-safe bowl and place the vanilla marshmallows inside. Microwave on high for 35-45 seconds, until marshmallows puff up and soften.
  11. Mix Marshmallows: Stir the melted marshmallows to create a smooth texture, then quickly dollop onto one jam-covered biscuit. Spread gently close to the edges but avoid over-spreading, as marshmallow sets quickly.
  12. Chill Marshmallow: Chill the marshmallow-covered biscuit for 5 minutes to help it firm up slightly before assembly.
  13. Assemble Wagon Wheel: Carefully place the second biscuit, jam side down, onto the marshmallow layer. Do not press firmly to avoid squashing the filling. Use a wet finger or offset spatula heated in boiling water to gently push any escaping marshmallow back inside.
  14. Freeze Assembly: Place the assembled biscuit sandwich in the freezer for 10 minutes to set while preparing the chocolate coating.
  15. Melt Chocolate: Melt the dark chocolate in 30-second increments in the microwave, stirring thoroughly between each interval until smooth and fully melted.
  16. Coat Wagon Wheel with Chocolate: Line a large dinner plate with baking paper. Pour one-third of the melted chocolate in the center and spread it slightly beyond 9 inches wide. Place the sandwich biscuit onto the chocolate, then pour and spread the remaining chocolate over the top and around the sides, ensuring gaps are filled.
  17. Chill Until Set: Refrigerate the chocolate-coated wagon wheel until the chocolate has fully set and hardened.
  18. Slice and Serve: Once set, cut the large wagon wheel slice into fingers or squares as desired and serve.
  19. Enjoy and Share Feedback: Take a moment to leave comments and ratings as feedback, which is greatly appreciated and helpful for others.

Notes

  • Use a lightly oiled bowl to prevent melted marshmallows from sticking.
  • Be gentle when transferring biscuits off baking sheets to avoid breakage since they are delicate when warm.
  • If using different molds for cutting biscuits, ensure they are approximately 9 inches in diameter for consistent size.
  • Work quickly when handling melted marshmallows as they set rapidly.
  • Dark chocolate coating can be customized for sweetness or cocoa percentage based on preference.
  • Chilling between steps helps maintain structure and ease assembly.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://quickandsweetrecipes.com/giant-homemade-wagon-wheel-biscuit-recipe/