Giant Wagon Wheel Recipe | Good Housekeeping UK
- 5 years ago
We've recreated everyone's favourite childhood sweet treat with this giant wagon wheel recipe. Our epic take on this classic biscuit has a deliciously crisp shortbread base and is easy to assemble.
Read the full wagon wheel recipe and ingredient list here: http://bit.ly/2v6timA
Directions
Grease and line base and sides of two 20.5cm (8in) springform tins with baking parchment (if you only have one tin, see GH Tip). Preheat oven to 170°C (150°C fan) mark 3.
Put flour, sugar, butter, vanilla and a pinch of salt in a food processor and pulse until mixture clumps together. Add a few drops of water and pulse again if the dough seems a little dry. Divide equally between the two lined tins, then press each down really well using the back of a spoon or a straight-sided glass to pack the mixture into a smooth, even layer. Prick dough all over with a fork. Bake for 25-30min or until the biscuits are lightly golden and feel sandy to the touch (they will feel soft but will firm up on cooling). Cool the biscuits completely in the tin. Remove one biscuit from tin and set aside.
Spread jam in an even layer over the top of the cooled biscuit still in tin.
Put marshmallows in a pan with 1tbsp cold water, then melt gently over a low heat, stirring constantly until smooth and liquid. Tip on to the jammy biscuit, spread to level and allow to set for 5-10min, or until marshmallow feels firmer but is still sticky. Flip remaining biscuit over and carefully insert into the tin on top of the marshmallow, trying not to crumple lining paper on sides. Press biscuit down gently to stick.
Put 125g (4oz) of the chocolate in a heatproof bowl set over a pan of gently simmering water, stirring occasionally until melted and smooth (don’t let the bottom of the bowl come in contact with the water). Remove from heat and stir 1/4tsp oil in really well. Pour chocolate on top of the biscuit layer, spread to level, then chill for 2hr.
Put a large square of parchment on a board. Put a wire rack over a baking tray. Unclip tin, then invert the biscuit sandwich on to the wire rack, so the chocolate layer is on the bottom. Melt the remaining chocolate as before and stir in the remaining oil. Leave to cool for 5min. Pour the slightly cooled melted chocolate on top of the biscuit and quickly spread over the top and the sides to completely cover (try not to spread the chocolate back and forth - just use a circular motion to push it to the edges and let it run evenly down the sides as much as you can, as the finish will be a lot smoother if you don’t keep touching it). Use a palette knife or fish slice to carefully transfer to the parchment-topped board. Leave at room temperature to set solid, then slice and serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Read the full wagon wheel recipe and ingredient list here: http://bit.ly/2v6timA
Directions
Grease and line base and sides of two 20.5cm (8in) springform tins with baking parchment (if you only have one tin, see GH Tip). Preheat oven to 170°C (150°C fan) mark 3.
Put flour, sugar, butter, vanilla and a pinch of salt in a food processor and pulse until mixture clumps together. Add a few drops of water and pulse again if the dough seems a little dry. Divide equally between the two lined tins, then press each down really well using the back of a spoon or a straight-sided glass to pack the mixture into a smooth, even layer. Prick dough all over with a fork. Bake for 25-30min or until the biscuits are lightly golden and feel sandy to the touch (they will feel soft but will firm up on cooling). Cool the biscuits completely in the tin. Remove one biscuit from tin and set aside.
Spread jam in an even layer over the top of the cooled biscuit still in tin.
Put marshmallows in a pan with 1tbsp cold water, then melt gently over a low heat, stirring constantly until smooth and liquid. Tip on to the jammy biscuit, spread to level and allow to set for 5-10min, or until marshmallow feels firmer but is still sticky. Flip remaining biscuit over and carefully insert into the tin on top of the marshmallow, trying not to crumple lining paper on sides. Press biscuit down gently to stick.
Put 125g (4oz) of the chocolate in a heatproof bowl set over a pan of gently simmering water, stirring occasionally until melted and smooth (don’t let the bottom of the bowl come in contact with the water). Remove from heat and stir 1/4tsp oil in really well. Pour chocolate on top of the biscuit layer, spread to level, then chill for 2hr.
Put a large square of parchment on a board. Put a wire rack over a baking tray. Unclip tin, then invert the biscuit sandwich on to the wire rack, so the chocolate layer is on the bottom. Melt the remaining chocolate as before and stir in the remaining oil. Leave to cool for 5min. Pour the slightly cooled melted chocolate on top of the biscuit and quickly spread over the top and the sides to completely cover (try not to spread the chocolate back and forth - just use a circular motion to push it to the edges and let it run evenly down the sides as much as you can, as the finish will be a lot smoother if you don’t keep touching it). Use a palette knife or fish slice to carefully transfer to the parchment-topped board. Leave at room temperature to set solid, then slice and serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi