Giant Wagon Wheel made using a Giant Wagon Wheel

by Barry Lewis


250g butter

450g caster sugar

2 large egg

2tsp vanilla extract

600g plain flour plus extra for rolling

2 x Pinch salt

1tsp baking powder

300g mini marshmallows

500g dark chocolate

It’s happened again, it’s another Giant food item that disappointingly, well, isn’t giant! Wagon Wheels are a popular snack here in the UK and i’d imagine are available in some Countries or at least with a very different name. Marshmallow middle, wedged between a biscuit, drenched in chocolate coating. They also come in a jam variety, but I thought we’d match the ones in the tin and use the actual tin to make a proper giant wagon wheel! This was so fun to make!

First up get a large mixing bowl and use this to form a template on some baking parchment, the size of the biscuit you want (unless you have a tin like I did!)…. Cut out two templates for your dough as the amounts given for the dough will make enough for 2 biscuits.

Using an electric whisk beat together the butter and sugar until creamy, about 5 minutes. Add the eggs and vanilla in to the mixture and keep beating for a few more minutes until well combined.

In a separate bowl mix the baking powder, flour and salt together then add it into the wet mixture, beating for a few minutes it will look rough, but when pressed together with your hands it forms a dough. Gather up half the dough and shape it into a ball on a floured surface and either roll or pat down onto your cut out baking parchment to make the biscuit shape, repeat with the other biscuit dough on the other piece of parchment.

Place the biscuits on baking trays and bake for 20minutes at 160fan/180c/350f/Gas 4. If it still looks a little soft keep baking them until lightly golden, they firm up as they cool. Whilst the biscuits are baking melt the chocolate in a microwave proof bowl in blasts stirring in between melt it and allow it to cool to room temperature.

Take one biscuit and flip it over, removing the baking parchment. Drizzle some dark chocolate on it, just a thin layer, then place in the freezer to set.

After it’s just starting to set take the other biscuit and line the edge of it with tin foil to create a border. Fill it with the marshmallows and bake for 5 minutes, making sure not to burn them at the temperature the oven was at before.

Remove from the oven and place the chocolate biscuit half on top of the gooey marshmallow so the bottom chocolate side is facing up. Remove the foil, then flip the whole thing over like a big biscuit sandwich and drench with the remaining chocolate covering all the sides.

Chill until set, then eat and share! Or should that be the other way around?! A slightly different method to how I did it in the video, so if you can get a tin, that would work great and save you a bit of time! Good luck!