We are just days before Christmas – how are we here already?!
This isn’t the simplest recipe but its all straightforward recipes, to make these easy wagon wheels. If you have ever had one of these, you would know how they’ve changed and become smaller and less impressive – where as now, you can not only impress but shock your friends and family this holiday season.
I have had this recipe in my bank for quite a while, I wasn’t sure when would be the perfect time to share, now the holidays are here, it seems like the right time – so here it is.
I was inspired by George’s Bakery on Instagram after I saw he made something similar (probably better but this is my interpretation of the recipe). This is a darn tasty treat either way, so why don’t you give them a try today?
Anyway, let’s get in with the recipe, shall we?
Linzer biscuit base:
300g plain flour.
100g icing sugar.
1 egg yolk.
175g granulated sugar.
75g liquid glucose.
4 leaves of gelatine.
1/2 tsp vanilla extract.
2 egg whites.
250g biscoff spread.
250g white chocolate chips.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining a baking tray with parchment paper and getting any equipment you may need, such as a stand mixer and a medium size saucepan. Don’t forget to preheat your oven to 180˚c/350˚f.
Start by placing the butter and icing sugar into a mixing bowl and beat them together until they are well combined.
Next add in the egg yolk and mix until it’s fully incorporated. You can then give the bowl a good scraping down, just to incorporate any bits that nay not have been worked in from earlier on.
Then go ahead and add in the flour and mix until its fully incorporated – try your best not to over-mix as this will make the biscuits tough in texture.
Bring your dough into a rounded disc shape, which is around 3-4cm thick. As this dough doesn’t need to be refrigerated before using it, you can process it straight away.
Roll the dough out until its around half a centimetre in thickness, then using a 9cm round cutter, cut as many rounds out as you possibly can (when it comes to re-rolling the dough, only do this once, as you don’t want to overwork the gluten). Then place the rounds onto a lined baking tray and place into your preheated oven and bake for 11-12 minutes or until they are slightly coloured around the edges – you’re not looking for them colour too much.
Once baked, allow to cool fully.
While your cookies are baking, you can make the marshmallow filling.
Now to make the marshmallow – it’s super easy and takes next to no time to make.
To start, place the sugar and glucose into a saucepan and stir well. Place on the hob over a medium-high heat and allow to come up to 118˚c (or better known as soft ball stage). As the mixture comes up to temperature, you don’t want to stir it as that may cause crystallisation – which will ruin your mix.
As soon as the sugar is boiling, prepare the other ingredients. Soak the gelatine leaves in water until softened. Squeeze out the excess water and then place the gelatine and 250ml water and place over a low heat, stir constantly until the gelatine has melted.
Transfer the mixture into a mixing bow and add in the egg whites. Whisk everything together over a medium-high speed until the egg whites reach a soft peak consistency.
When the sugar has come up to 118˚c, you can go ahead and lower the speed of the mixer and carefully pour the hot sugar mixture down the side of the bowl – don’t pour directly onto the whisk, as if this touches your skin, it will burn you.
Once it has been added, turn up the speed to a medium speed and mix for 2 minutes before cranking the speed up to high and whisk for a further 10 minutes. By the end of the time, the marshmallow mixture should be fully and glossy.
Low the speed back dow and add in the vanilla and salt, whisk for a further 1 minute and then transfer the mixture into a piping bag fitted with a medium round piping tip.
Pipe the marshmallow around the edge of the biscuit, ensuring you have a gap in the middle (this is where the filling will go). Repeat for the remaining biscuits, filling the centre with biscoff spread. Once you have piped the marshmallow, you will want to allow the mixture to skin over a little, so leave them for a short while until a skin forms. They will still be sticky and stretchy but won’t break when pressed.
Now is the perfect time to make the coating. Into a heatproof bowl, place the biscoff spread and white chocolate chips, then place over a saucepan of simmering water and allow everything to melt a little. Once you see everything starting to melt, m start stirring everything together until the mixture is melted, smooth and glossy. If you find the mixture may be too hot, allow to cool a little before using.
You then coat the biscuits in the biscoff coating -you can pour the mixture over or even easier, place into a piping bag, then pipe it over, ensuring a good coating all over.
Allow to firm up, place in the fridge to help this. Then you can enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.