Mini Wagon Wheels . . . HOWEZAT!

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Recipe's preparation

Wagon Wheels

Preheat oven to 170°C. Line 4 oven trays with baking paper.

Mill Raw Sugar into caster sugar. Mill, speed 9 for 3 seconds.

Using a peeler, peel the rind off 2 oranges. Add to the Sugar. Mill, speed 9 for 30 seconds, scrap sides and mill again if required.

Cream Butter and Sugar: Add butter to bowl and chop for 5 seconds on speed 8. Insert Butterfly and whip for up to 2 minutes on speed 3-4.

Add Egg and Egg Yolk, mix for a further 5 seconds. Transfer to a glass bowl add flour and fold gently until combined. Tip: Place TM bowl back onto machine, sit a mixing bowl on top and tare the scales. Weigh out the flour into the bowl).

Rinse TM for step 11. Tip: Cover the blades with hot water, speed 6 for 30 seconds with a couple of Turbo hits. Empty dirty water into sink and rinse with hot water. No need to wash thoroughly.

Roll out dough to 6mm thickness. Tip: Place baking paper on bench with 2 strips of 6mm-thick plywood as guide rails. (I have also used 2 thin chopping boards as a guide). As the dough is very soft, use your hands to press the dough as flat as possible. Place another sheet of baking paper on top and roll out.

Using a 5cm round cutter, cut out discs. Arrange discs on prepared trays. Freeze for 5 minutes.

Remove from freezer, bake for 12-15 minutes or until lightly golden.

Place Jam in TM Bowl, 100°C for 2 minutes, speed soft. Brush all biscuits with Jam. Rinse Bowl.

Place Marshmallows and lemonade into the TM Bowl, cook on 70 °C for 5 minutes, speed1 until marshmallows melt and thicken.

Place marshmallow onto Jam. Leave to set slightly, then sandwich pairs together. Set aside to cool.
Clean and Dry TM Bowl.

Add roughly chopped chocolate into TM Bowl. Chop on speed 9 for 1 minute. Then heat 70°C, speed 2-3 for 2 minutes.

Coat biscuits completely with Chocolate. (WARNING this step is messy!). I prefer to wear a pair of disposable gloves for this step. I use a combination of using my hands and a pastry brush to coat the biscuits.

Place chocolate coated biscuits on a wire cooling rack with paper towel underneath to catch the excess chocolate.