CHOC-MALLOW WAGON WHEELS

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Choc-Mallow Wagon Wheels image

Make and share this Choc-Mallow Wagon Wheels recipe from Food.com.

Provided by Wendys Kitchen

Categories     Dessert

Time 1h20m

Yield 14 biscuits

Number Of Ingredients 10

125 g butter, softened
3/4 cup firmly packed brown sugar
1 egg
1 1/2 cups plain flour
1/4 cup self-raising flour
1/4 cup cocoa powder
28 vanilla raspberry marshmallows
375 g dark chocolate melts
1 tablespoon vegetable oil
1/4 cup raspberry jam

Steps:

  • Beat the butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted flours and cocoa, in two batches.
  • Knead dough on a floured surface until smooth. Roll between sheets of baking paper until 3mm thick. Cover and refrigerate for 30 minutes.
  • Preheat the oven to moderate (180°C/160°C fan-forced). Grease oven trays and line with baking paper.
  • Using a 7cm round fluted cutter, cut 28 rounds from dough. Place about 3cm apart on trays.
  • Bake for about 12 minutes. Cool on wire racks.
  • Turn half the biscuits base-side up and place on an oven tray. Use scissors to cut marshmallows in half horizontally. Press four marshmallow halves, cut-side down, onto biscuit bases on tray. Bake 2 minutes.
  • Melt chocolate in a medium heatproof bowl over medium saucepan of simmering water. Remove from heat; stir in oil.
  • Spread jam over bases of remaining cookies and press onto the softened marshmallow. Stand for 20 minutes or until marshmallow is firm. Dip wheels into chocolate and smooth away excess chocolate using a metal spatula. Place on baking paper-lined trays to set.

Nutrition Facts : Calories 340.2, Fat 17.6, SaturatedFat 10.1, Cholesterol 35.5, Sodium 93.1, Carbohydrate 44.1, Fiber 2.7, Sugar 26.9, Protein 3.9

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