Name: Giant Homemade Wagon Wheel Biscuit Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 40 min
Cuisine: Australian
Ingredients: 113 g unsalted butter, softened (½ cup / 1 stick); 200 g white granulated sugar (1 cup / 7 oz); 1 large egg; 1 teaspoon vanilla extract; 295 g plain flour (all purpose flour) (2 ¼ cups / 10 ½ oz); ¼ teaspoon salt; ½ teaspoon baking powder; ½ cup raspberry jam; 270 g vanilla marshmallows (9 ½ oz); 400 g dark chocolate (50% cocoa solids) (14 oz)

Jump to Recipe· 4.1 from 43 reviews

If you’re craving a nostalgic treat that feels extra special, the Giant Homemade Wagon Wheel Biscuit Recipe is exactly what your kitchen needs. This delightful dessert swirls together buttery, fluffy biscuits, sweet raspberry jam, pillowy melted marshmallows, and rich dark chocolate into one irresistible, oversized snack. Handmade with simple ingredients and packed with nostalgic charm, it’s the perfect crowd-pleaser for sharing or saving all to yourself. Get ready to enjoy every gooey, crunchy, chocolate-dipped bite!

Ingredients You’ll Need

This image shows several baking ingredients placed on a white marbled surface. There is one white bowl filled with white flour, a clear glass bowl with many white marshmallows, and a smaller clear bowl with dark red jam. Next to them are three large square pieces of chocolate stacked slightly unevenly, a rectangular slab of yellow butter, a single brown egg, a clear small bowl with light golden liquid, a small clear bowl with white powder, a larger clear bowl filled with white granulated sugar, and another small clear bowl with salt. The arrangement is neat and evenly spaced, with soft natural light highlighting the textures of each ingredient photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Giant Homemade Wagon Wheel Biscuit Recipe is wonderfully straightforward. Each component plays an essential role—from the softness of butter to the tangy lift of raspberry jam—making sure every mouthful achieves that perfect balance of flavors and textures.

Unsalted butter (113 g / ½ cup / 1 stick): Softened butter is key for that tender, melt-in-your-mouth biscuit texture.
White granulated sugar (200 g / 1 cup): Adds sweetness and helps create a slight crispness on the biscuit edges.
Egg (1 large): Binds the dough together and adds richness.
Vanilla extract (1 tsp): Brings warm, aromatic notes to elevate the dough’s flavor.
Plain flour / all purpose flour (295 g / 2 ¼ cups): The foundation of the biscuit, providing structure.
Salt (¼ tsp): Enhances overall flavors and balances sweetness.
Baking powder (½ tsp): Gives the biscuit a light, tender crumb by helping it rise slightly.
Raspberry jam (½ cup): A fruity, slightly tart layer that contrasts beautifully with the richness.
Vanilla marshmallows (270 g / 9 ½ oz): Softening these gives you that iconic gooey filling.
Dark chocolate (400 g / 14 oz, 50% cocoa solids): Melted chocolate coats the biscuit, adding luxurious depth and a lovely sheen.

How to Make Giant Homemade Wagon Wheel Biscuit Recipe

A large silver mixing bowl filled with light yellow dough with a crumbly texture, sitting on a soft purple cloth on a white marbled surface. Part of a silver stand mixer is visible on the left side, slightly out of focus. The dough looks thick and uneven, with some small chunks stuck to the bowl's sides. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare Your Biscuits

Start with preheating your oven to 180C (160C fan forced) or 350F and line two baking sheets, each at least 9 inches wide. This ensures your biscuits bake evenly and have plenty of room to spread without crowding.

Step 2: Cream the Butter and Sugar

In a stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium speed until the mixture turns pale and fluffy. This step is crucial for light biscuits, so be patient—it’s worth it!

Step 3: Combine Egg and Vanilla

Add the egg and vanilla extract to the butter-sugar mixture, beating just until well combined. This adds moisture and a subtle sweetness to your dough.

Step 4: Incorporate Dry Ingredients

Turning the mixer to low, gradually add flour, baking powder, and salt. Mix just until the dough clumps together with no dry streaks of flour visible. Overmixing here can toughen the biscuits, so keep it gentle.

Step 5: Roll and Cut

Shape the dough into a disk and split it in half. Place one half between two sheets of baking paper and roll out to about 5mm thick. Use a 9-inch round springform pan or any similar-sized round cutter to stamp out perfect circles. Trim rough edges with a sharp knife for a smooth finish.

Step 6: Bake Until Golden

Transfer the biscuit rounds carefully onto your prepared baking trays using the baking paper. Bake them for 10 to 12 minutes or until just golden at the edges. Let them cool completely. For faster cooling, you can pop them into the fridge, but handle gently to prevent breaking.

Step 7: Add the Jam and Marshmallow Filling

Spread each cooled biscuit with half of the raspberry jam. Quickly melt the marshmallows in an oiled microwave-safe bowl: heat on high for 35-45 seconds until puffed and soft. Stir gently to smooth out the marshmallow and immediately spread it on one jam-covered biscuit, leaving a slight border. Chill for 5 minutes to set.

Step 8: Assemble the Wagon Wheel

Gently place the other jam-covered biscuit on top of the marshmallow layer. Use a wet finger or a warm offset spatula to push escaping marshmallow back inside the edges. Freeze the assembled biscuit for 10 minutes to firm up before chocolate coating.

Step 9: Coat with Melted Chocolate

Slowly melt the dark chocolate in 30-second bursts in the microwave, stirring well between each until smooth. Spread a third of the melted chocolate on a lined plate, just larger than the biscuit, place your wagon wheel on top, then pour the remaining chocolate over it, making sure to cover the sides completely. Refrigerate until the chocolate is fully set.

Step 10: Slice and Serve

Once the chocolate coating is firm, slice the giant wagon wheel into fingers or squares. Each piece delivers the perfect balance of biscuit crunch, fruity jam, fluffy marshmallow, and silky chocolate. Now it’s time to enjoy!

How to Serve Giant Homemade Wagon Wheel Biscuit Recipe

Garnishes

Sprinkle your slices with a little flaky sea salt to heighten the chocolate’s richness or dust with a light coating of powdered sugar for a charming, rustic look. A handful of fresh raspberries on the side will also brighten the plate beautifully.

Side Dishes

This Giant Homemade Wagon Wheel Biscuit Recipe pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate and gooey marshmallow. If you want to keep things cozy, serve alongside a cup of hot coffee or spiced chai tea for that perfect afternoon indulgence.

Creative Ways to Present

If you’re feeling festive, try stacking a few wagon wheel slices into a mini dessert tower or arrange them artfully on a rustic wooden board with fresh flowers for a stunning centerpiece. They also look irresistible wrapped individually in parchment paper tied with twine—perfect for gifting or party favors.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which can be tough), store them in an airtight container in the refrigerator. This keeps the chocolate firm and the marshmallow filling fresh for up to 3 days. Just be gentle when stacking to prevent cracking the chocolate shell.

Freezing

You can freeze your giant wagon wheel by wrapping it tightly in plastic wrap and then placing it inside a freezer-safe container. Frozen biscuits can last up to 1 month without losing flavor or texture. Thaw them in the fridge overnight before serving for the best experience.

Reheating

To revive the gooey marshmallow center and soften the chocolate slightly, place a slice in the microwave for 10-15 seconds. Avoid overheating to keep the chocolate glossy and intact. Alternatively, enjoy straight from the fridge if you prefer a firmer bite.

FAQs

Can I use a different type of jam?

Absolutely! While raspberry jam is traditional and adds a lovely tartness, you can substitute strawberry, blackberry, or even passionfruit jam to tailor the sweetness and flavor to your liking.

Is it possible to make these gluten-free?

Yes, you can try replacing plain flour with a gluten-free all-purpose blend. Be mindful to choose a blend that includes xanthan gum to help the biscuit maintain its structure.

Can I make the biscuits ahead of time and assemble them later?

Definitely. Bake the biscuit rounds and store them in an airtight container for up to two days before assembling. Just be sure they’re completely cooled to avoid melting your marshmallow filling ahead of time.

What’s the best chocolate to use?

Use a good-quality dark chocolate with around 50% cocoa solids for balanced bitterness that complements the marshmallow and jam. You can also mix some milk chocolate if you prefer a sweeter finish.

How do I prevent the marshmallow from sticking to everything?

Spraying or lightly oiling your utensils and bowl before handling melted marshmallows helps a lot. Using a wet finger or spatula warmed in hot water makes smoothing the marshmallow easier without making a sticky mess.

Final Thoughts

This Giant Homemade Wagon Wheel Biscuit Recipe wraps up all the charm of a classic sweet treat into an impressively large and shareable dessert that brings joy to every bite. Whether for a weekend treat, party dessert, or a cozy night in, it’s a wonderful recipe to have in your baking repertoire. I promise once you try it, you’ll find yourself making it again and again, delighting your friends and family with that perfect combination of crunchy, gooey, fruity, and chocolaty goodness.