This classic Wagon Wheel recipe will be sure to transport you back to your school lunch days.
160g Icing sugar
1 tsp vanilla extract
2 tsp honey
335G Plain flour
1 tsp baking powder
1/2 tsp Bicarb
115G Shop - bought marshmallow fluff
120G Raspberry jam
500G Dark chocolate
2 tbsp Vegetable oil
100g White chocolate for piping and decorating
Place the butter, sugar and vanilla in an electric mixer and beat for 5–7 minutes or until pale and creamy.
Scrape down the sides of the bowl, add the honey and egg and beat until well combined.
Add the flour, baking powder and bicarbonate of soda and beat on low speed until combined.
Flatten the dough into a disc and wrap with plastic wrap. Refrigerate for 1 hour or until firm.
Preheat oven to 180°C
Roll the dough out between two sheets of non-stick baking paper to 5mm thick.
Using a 8cm-round cookie cutter, cut out 20 rounds from the dough and place on baking trays lined with non-stick baking paper. Bake for 4–5 minutes or until just golden around the edges.
Using a palette knife, transfer immediately to wire racks to cool completely.
When cooled, spread 10 of the cookies with 1 teaspoon marshmallow fluff each and top with ½ teaspoon jam each.
Sandwich two filled cookies and top with remaining plain cookies. (You will have 2 cookies for each wagon wheel). Place in the freezer for 20 minutes or until firm.
Place the dark chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir occasionally until smooth.
Dip the cookies into the dark chocolate and place on a sheet of baking paper and leave to set.
Meanwhile melt the white chocolate and place in a piping bag and drizzle over the coated wagon wheels.
I like to keep these cookies in the fridge as the chocolate stays nice and crisp.
To make homemade marshmallow fluff place 20 large marshmallows into a pan with 2 tbsp of sugar and 2 tbsp of water boiled, when it comes unto the boil place the marshmallows into the liquid and melt on a low heat.