Gluten Free Wagon Wheels at Halloween
A childhood favourite made ghoulishly gluten free with slimy and oozing 'blood' (raspberry jam). These gluten free wagon wheels are the perfect treat for this Halloween to feed your spooky family big and small!
Servings: 8 biscuits
Calories: 388kcal
Equipment
Ingredients
- 200 g Gluten Free Plain Flour
- 50 g Butter
- 50 g Golden Caster Sugar
- 1 egg white(s)
- 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
Instructions
- 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.
Nutrition
Calories: 388kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 114mg | Fiber: 4g | Sugar: 35g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1.9mg