Remember the Wagon Wheel? I most certainly do, they were one of my favourite chocolate biscuits growing up. Well these not so little beauties (that’s the joy of home baking you can supersize them back to the original size!) are made gluten free and are so easy to sub the ingredients so that you an make them dairy free too.
Now I won’t tell you porky-pies, these are a bit fiddly to make but your efforts will be rewarded grandly with gasps of ‘oooh’s’ and ‘aah’s’ when you present them to your family and guests this Halloween. Remember; a wagon wheel is not just for Halloween, it’s for life so simply remove the green food colouring (and possibly the jam) and you’ve got a year-round treat that the family will love you for!
This particular recipe came from my e-book Back to Biscuits; 35 Family Favourites which I’m going to give you a code for so you can purchase it for only 99p (usual price £1.99) Enter GLUTA99 to get your discount!
This wagon wheel recipe is part of another Free From Gang collaboration for #FreeFromHalloween so remember to check out my fellow gang’s links to their spooky recipes below.
More recipes are to follow so bookmark this page immediately (miss bossy boots!) so you don’t miss out…
A childhood favourite made goolishly gluten free with slimey and oozing 'blood' (raspberry jam). The perfect treat for this Halloween to feed your spooky family big and small!
- 200 g Gluten Free Plain Flour
- 50 g Butter
- 50 g Golden Caster Sugar
- 1 Egg White
- 2 tsp Cocoa Powder
- Generous pinch of salt
- ¼ tsp Bicarbonate of Soda
- For the filling/coating :
- 100 g Marshmallows
- Seedless raspberry jam
- Green food colouring
- 300 g Milk Chocolate
Preheat oven to 190°C
In a large bowl or mixer cream together the butter and sugar until pale.
Add the egg white and combine.
Sift in remaining ingredients and combine. The mixture will be very crumbly. Take some mixture in your hand and make a fist, if it moulds it’s fine, if not add a tsp of water.
Tip the crumbly mixture onto a lightly floured surface and knead, the heat from your hands will encourage the mixture into dough.
No need to chill so gently begin to roll out, it may crack a little but not to worry, you can tease these minor crack back together. (a good tip for this is to roll towards the centre of the dough once it's rolled out) The dough will need to be 5mm thick.
Using a 3 inch/8 cm cutter, cut out 16 circles to sandwich together. Using a fork gently prick the entire top of each biscuit.
Place on a prepared baking sheet, 8 to a tray should be fine as these do not spread.
Cook for 10mins, they will change little in colour and will hardly rise.
Remove from oven and transfer to a cooling rack.
To make the filling heat the marshmallows in the microwave for 30 seconds on 700-750W. Add enough green food colouring to create you slime effect.
Add a teaspoon of jam to the centre of 8 biscuit halves.
Dollop a spoonful of marshmallow onto the jam and tease the marshmallow to seal the jam in to prevent seepage then gently sandwich together, leave to set at room temperature for 5-10 mins.
Dip the edges of the sandwiched biscuit into a bowl of melted chocolate quickly using a dip and turn method.
Place on a baking sheet and Cover the top of the biscuit, to make the pattern effect simply sweep the spoon gently side to side in a zig-zag fashion.
Allow to cool and set completely in the fridge, repeat the last step for the underside of the biscuit.