Giant waggoner's wheel
Serves: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Giant waggoner's wheel
Our super-size take on the classic biscuit; the original Wagon Wheels were first launched in the 1940s and were named to capitalise on the success of western movies at the time
Serves: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
538Kcal
Fat
25gr
Saturates
16gr
Carbs
72gr
Sugars
48gr
Fibre
2gr
Protein
5gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the biscuit layers
- 250g butter, softened
- 175g golden caster sugar
- 1 medium egg yolk
- 1 tsp vanilla extract
- 300g plain flour
- 1 tsp baking powder
- ½ tsp fine sea salt
For the filling and coating
- 200g dark chocolate
- 100g milk chocolate
- 4 tbsp raspberry jam
- 300g marshmallows
Step by step
- Beat the butter and sugar together until light and fluffy. Add the yolk and vanilla and continue to beat. Add the flour, baking powder and salt and beat until just combined, taking care not to over-mix. Bring it together into a ball, and chill for 30 minutes.
- Divide the dough in two. Roll each half out between two sheets of baking paper to give two discs, each about 25cm in diameter. Place each round on a baking tray and chill again for 15-20 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Bake the biscuits for 18-20 minutes or until golden and just set. Leave to cool for a couple of minutes, then use the base of a 23cm round cake tin to cut out two neat, evenly sized discs. Let cool completely.
- Put one-third of the dark chocolate and one-third of the milk chocolate in a microwave-safe bowl and microwave for around 60 seconds, until melted (or melt in a bowl over a pan of barely simmering water). Pour the melted chocolate over one of the biscuits and smooth with a palette knife to cover the whole biscuit, including the sides. Pop in the fridge for 30 minutes to set.
- When the chocolate has set, remove the biscuit from the fridge and turn over so the uncovered side is facing upwards. Spread the biscuit with the jam. Put the marshmallows in a pan with 1 tablespoon of water and heat over a very low heat, stirring until the marshmallows have completely melted. Spread the marshmallow all over the jam, until the whole biscuit is covered. Leave to cool for 5 minutes, ensuring that the marshmallow is still tacky, then sandwich the remaining biscuit on top. Return to the fridge for 30 minutes to firm up.
- Melt the remaining dark and milk chocolate as before. Place the sandwiched biscuit on a wire rack then pour the chocolate over the top and sides, using a palette knife to ensure the top is smooth and the sides are completely covered. Chill until set.
- When ready to serve, remove from the fridge for 20 minutes before cutting into wedges with a dry, hot knife (dip the knife in a jug of boiling water then wipe dry with a clean towel). The wedges will keep for up to 2 days in an airtight container.
