Wagon Wheels
I’ve been tinkering with this recipe for a while, driven by my need to get things just right. I’ve always been a little unsatisfied with the results until this final attempt. This time, I took a more relaxed approach to decorating the teacakes, ditching the traditional moulds and not coating every millimetre with chocolate. While it’s not essential to have a blowtorch (though I’d question why you don’t own one if you can afford it), toasting the marshmallow adds a lovely flavour and structure. Using my recipes for digestives and marshmallow fluff, these are fun to put together. You don’t need silicone moulds for the teacakes—just two piping bags (reusable, of course) or even a spoon for the melted chocolate. Be careful with dipping, though, as the biscuits can get too wet and crumble if handled with chocolate-coated fingers.
Makes 12
Hands-on Time 10 minutes
Ingredients
24 digestives
1 portion marshmallow fluff
200g chocolate (minimum 70% cocoa solids recommended)
Equipment
2 piping bags (one with a wide circular nozzle, one with a narrow circular nozzle)
Blowtorch (optional)
Microwaveable bowl
Microwave
Spatula
Baking parchment
Method
1. Pipe the Marshmallow
Transfer the marshmallow fluff into the piping bag with the wide circular nozzle.
Pipe small domes of marshmallow onto the centres of 12 digestives.
2. Sandwich the Biscuits
Press the remaining 12 digestives onto the marshmallow domes to create sandwiches.
Toast the Marshmallow (Optional)
Use a blowtorch to lightly toast the exposed marshmallow edges, being careful not to burn the biscuits.
3. Melt the Chocolate
Break 150g of chocolate into a microwaveable bowl. Microwave in 30-second bursts, stirring between each, until melted.
Add the remaining 50g of chocolate and stir until fully melted and smooth. Let it sit for 5 minutes, stirring occasionally.
4. Coat with Chocolate
Transfer the melted chocolate into the piping bag with the narrow nozzle.
Drizzle the chocolate over the sides of the wagon wheels, ensuring even coverage.
5. Set and Serve
Let the wagon wheels rest on baking parchment until the chocolate sets.
Once the chocolate has soft-set, transfer the wagon wheels to a wire rack to fully set. Trim any excess chocolate with a sharp knife if needed.
Tip
For a fun twist, add a thin layer of jam between the marshmallow and the top biscuit before coating with chocolate.
Enjoy!
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