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Recipe: Giant Wagon Wheel

This GIANT Wagon Wheel is a game changer!

It's perfect if you're a fan of this classic treat; full of jam, chocolate and marshmallow goodness!

It'll bring back those beloved childhood memories!

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 1 hr 10 mins

Serves: 12

Category: Dessert,Cakes,Biscuits & Cookies

Ingredients

  • 133g Unsalted Butter
  • 200g White Granulated Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 295g Plain Flour
  • ¼ tsp Salt
  • 1 ½ tsp Baking Powder
  • ¾ cup Raspberry Jam
  • 200g Mega Marshmallows
  • 400g Dark Chocolate

Method

  1. Preheat the oven to 180C/350F/160C fan
  2. In a large bowl, whisk together flour, salt and baking powder until it is all mixed through
  3. In a separate bowl using an electric mixer, cream together the butter and sugar until pale and fluffy
  4. Add the egg and vanilla to the butter/sugar mix and beat until well combined
  5. Add the flour mix to the wet mix and beat until just combined. It will start to come together into a dryish, crumbly dough
  6. Use your hands to pull the dough together, then split into 2 halves
  7. Press each half into a lined baking tray, making sure to push all of the biscuit down until flat without any gaps
  8. Bake both biscuits in the oven for 7 minutes, or until just golden at the edges
  9. Spread each biscuit with half of the jam, then top one biscuit with the cut marshmallows in a single layer leaving a gap around the edge of about 1cm
  10. Put both biscuits back in the oven for 3 minutes. The marshmallows should be starting to puff up
  11. Allow the baking tins to cool a little bit then flip the jam biscuit onto the marshmallow biscuit to make a big sandwich
  12. Melt half of the chocolate in 30 second increments in the microwave, stirring well between each until just melted
  13. Spread the melted chocolate into a lined baking tin and place the biscuit on top of it
  14. Leave to set in the fridge
  15. Melt the other half of the chocolate
  16. Pour over the top of the biscuit and spread it evenly over the sides until it’s completely covered
  17. Slice and serve

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