Wagon Wheel Christmas Decorating Ideas

best biscuit and cookie recipes wagon wheels

What's better than eating delicious homemade bakes? Sharing them with those you love! And whether in person or posted as a surprise, these are sure to raise a smile and mmmms of delight.

Cal/Serv: 503

Makes: 8

Prep Time: 0 hours 45 mins

Cook Time: 0 hours 15 mins

Total Time: 1 hour 0 mins

For the biscuits

175 g

plain flour, plus extra to dust

50 g

icing sugar

125 g

unsalted butter, chilled and chopped

For the filling

medium egg white

3 tbsp.

caster sugar

1/2 tbsp.

golden syrup

75 g

raspberry jam

For the coating

175 g

dark chocolate, roughly chopped

175 g

milk chocolate, roughly chopped

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Make the biscuits: whizz the ingredients in a food processor until mixture starts to clump together. Tip on to a work surface and knead to bring together. Shape into a disc, wrap in clingfilm and chill for 1hr.
Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheets with baking parchment. Roll out dough on a lightly floured surface to 3mm thick. Stamp out 16 circles using an 8cm round cutter, re-rolling trimmings as needed. Arrange on lined sheets (they don't spread much) and bake for 10-12min, or until sandy to the touch (they will firm on cooling). Leave to cool completely on the sheets.
Meanwhile make the marshmallow filling. In a large heatproof bowl set over a pan of barely simmering water, beat egg white, sugar, golden syrup and a pinch of salt with a handheld electric whisk until mixture has doubled in size and is the consistency of stiffly whipped double cream, about 8min. Transfer to a piping bag (either fitted with a 5mm nozzle or you can snip the bag later) and set aside.
To assemble, cut 8 x 8cm baking parchment circles (draw around your biscuit cutter for ease). Arrange on a wire rack that's set over a baking tray. Next melt chocolates in a heatproof bowl set over a pan of barely simmering water. Set aside to cool slightly. Spread a thin layer of raspberry jam over the top of 8 of the biscuits. Snip a 5mm hole in the end of your piping bag if needed and pipe a spiral over the jam of each base, to cover. Top with the remaining biscuits, so you have 8 sandwiches. Smooth the sides with a small palette knife, if needed.
Dunk the base of each sandwich into the chocolate and then place each on a parchment circle. Transfer remaining chocolate to a jug and pour over the sandwiched biscuits, using a palette knife to ensure all sides are evenly coated. Chill in fridge to set. Peel off base parchment before serving.

To store:

Store in an airtight container at room temperature for up to 4 days.

Per serving:

Calories: 503
Protein: 5g
Total fat: 26g
Saturates: 16g
Carbs: 61g
Total sugars: 44g
Fibre:

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