- 200 grams raw sugar
- Zest of 2 oranges
- 250 grams Butter
- 1 egg
- 1 egg yolk
- 375 grams plain flour
- 200 grams Strawbrerry Jam
- 200 grams marshmallows
- 50 grams Lemonade
- 600 grams Cadbury Old Gold Dark Chocolate
Recipe is created for
- Preheat oven to 170°C. Line 4 oven trays with baking paper.
- Mill Raw Sugar into caster sugar. Mill, speed 9 for 3 seconds.
- Using a peeler, peel the rind off 2 oranges. Add to the Sugar. Mill, speed 9 for 30 seconds, scrap sides and mill again if required.
- Cream Butter and Sugar: Add butter to bowl and chop for 5 seconds on speed 8. Insert Butterfly and whip for up to 2 minutes on speed 3-4.
- Add Egg and Egg Yolk, mix for a further 5 seconds. Transfer to a glass bowl add flour and fold gently until combined. Tip: Place TM bowl back onto machine, sit a mixing bowl on top and tare the scales. Weigh out the flour into the bowl).
- Rinse TM for step 11. Tip: Cover the blades with hot water, speed 6 for 30 seconds with a couple of Turbo hits. Empty dirty water into sink and rinse with hot water. No need to wash thoroughly.
- Roll out dough to 6mm thickness. Tip: Place baking paper on bench with 2 strips of 6mm-thick plywood as guide rails. (I have also used 2 thin chopping boards as a guide). As the dough is very soft, use your hands to press the dough as flat as possible. Place another sheet of baking paper on top and roll out.
- Using a 5cm round cutter, cut out discs. Arrange discs on prepared trays. Freeze for 5 minutes.
- Remove from freezer, bake for 12-15 minutes or until lightly golden.
- Place Jam in TM Bowl, 100°C for 2 minutes, speed soft. Brush all biscuits with Jam. Rinse Bowl.
- Place Marshmallows and lemonade into the TM Bowl, cook on 70 °C for 5 minutes, speed 1 until marshmallows melt and thicken.
Place marshmallow onto Jam. Leave to set slightly, then sandwich pairs together. Set aside to cool.
Clean and Dry TM Bowl.
- Add roughly chopped chocolate into TM Bowl. Chop on speed 9 for 1 minute. Then heat 70°C, speed 2-3 for 2 minutes.
- Coat biscuits completely with Chocolate. (WARNING this step is messy!). I prefer to wear a pair of disposable gloves for this step. I use a combination of using my hands and a pastry brush to coat the biscuits.
- Place chocolate coated biscuits on a wire cooling rack with paper towel underneath to catch the excess chocolate.
Preparation: There are a lot of steps involved in making these wagon wheels...but it is definitely worth it, as the finished product is YUMMY!
Dough Tip: If your dough is too soft to transfer circles to the trays, I slide the baking tray under the paper, and place in the freezer for a couple of minutes. This makes it easier to pull the dough away from the circles.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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