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Giant Homemade Wagon Wheel Biscuit Recipe

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4.1 from 43 reviews

This Giant Homemade Wagon Wheel Biscuit is a delightful oversized treat featuring buttery cookies sandwiched with raspberry jam and fluffy vanilla marshmallow, all coated generously in rich dark chocolate. Perfect for sharing, this recipe yields 16 servings of nostalgic, mouthwatering indulgence made from scratch.

Ingredients

Cookie Dough

  • 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

Filling

  • ½ cup raspberry jam
  • 270 g vanilla marshmallows (9 ½ oz)

Chocolate Coating

  • 400 g dark chocolate (50% cocoa solids) (14 oz)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 180C (160C fan forced) or 350F. Prepare two baking sheets that are at least 9 inches wide for your biscuits.
  2. Cream butter and sugar: Using a stand mixer with a paddle attachment, beat the softened butter and sugar together on medium speed until the mixture is pale and fluffy, creating a light texture for the dough.
  3. Add egg and vanilla: Mix in the egg and vanilla extract until fully combined, ensuring the dough is smooth and uniform.
  4. Combine dry ingredients: Add the plain flour, baking powder, and salt to the wet ingredients. Beat on low speed just until dough forms clumps and no flour streaks remain, avoiding overmixing to keep tender biscuits.
  5. Shape and roll dough: Gather the dough into a disk and cut it in half. Set one half aside. Place the other half between two sheets of baking paper and roll it out to a 5mm (~⅕ inch) thick circle.
  6. Cut biscuits: Use a 9 inch round springform pan or similar round object as a cookie cutter by pressing it into the rolled dough, then remove the excess dough around the circle. Run a sharp knife around the edge to clean up any rough edges.
  7. Transfer dough to baking tray: Carefully lift the shaped dough with the baking paper onto a baking tray. Repeat the rolling and cutting process with the second half of dough on another tray.
  8. Bake the biscuits: Place the trays in the preheated oven and bake for 10-12 minutes, or until the biscuits are just golden at the edges. Remove from oven and allow to cool completely. To speed cooling, you can chill in the fridge.
  9. Spread raspberry jam: Once cool, evenly spread half of the raspberry jam over each biscuit so all the jam is used between the two biscuits.
  10. Prepare marshmallow filling: Lightly oil a microwave-safe bowl. Place the vanilla marshmallows inside and microwave on high for 35-45 seconds until they puff up and become soft.
  11. Mix and apply marshmallow: Stir the marshmallow to smooth it out, then quickly spoon and gently spread it over the jam layer on one biscuit, leaving a small margin around the edges.
  12. Chill and sandwich: Chill the marshmallow-covered biscuit for 5 minutes to set slightly, then carefully flip the second biscuit (jam side down) onto it to create the sandwich. Use a wet finger or offset spatula warmed in boiling water to gently push any escaping marshmallow back into the edges.
  13. Freeze to firm up: Place the assembled wagon wheel sandwich in the freezer for 10 minutes to firm it up in preparation for chocolate coating.
  14. Melt the chocolate: Microwave the dark chocolate in 30-second bursts, stirring between each, until fully melted and smooth.
  15. Prepare chocolate base: Line a large dinner plate with baking paper. Pour one third of the melted chocolate onto the center and spread it to just beyond 9 inches wide.
  16. Chip with chocolate: Place the wagon wheel sandwich onto the chocolate base. Pour the remaining chocolate over the top and around the sides, spreading it evenly and making sure to fill any gaps to fully coat the slice.
  17. Set the chocolate: Transfer the coated wagon wheel to the fridge and chill until the chocolate is set and firm.
  18. Slice and serve: Once set, cut the giant wagon wheel into fingers or squares as desired and serve.
  19. Enjoy and feedback: Take a moment to leave a comment and rating if you enjoyed this recipe; it helps greatly!

Notes

  • Use a springform pan or any round object roughly 9 inches wide to shape biscuits perfectly.
  • Roll dough between baking paper to prevent sticking and for easy transfer.
  • Cool biscuits fully before adding jam and marshmallow to avoid melting the filling.
  • Work quickly with the melted marshmallow as it sets fast.
  • Chill and freeze steps are key for easier assembly and clean slicing.
  • Use a wet finger or warm offset spatula to smooth marshmallow edges gently.
  • Dark chocolate with 50% cocoa gives a balanced rich coating without being too bitter.
  • Store leftovers refrigerated to keep chocolate firm and filling fresh.

Find it online: https://justsosavory.com/giant-homemade-wagon-wheel-biscuit-recipe/