Wattle Seed Wagon Wheels have a modern twist using our lovely Wattlseed in the biscuit. We've sprinkled our delectable Davidson's Plum Powder over the white chocolate, before it fully set.
Inspiration and base recipe thanks to @deliciousaus We have used @deliciousaus photograph and you will notice pretty quickly that adding wattleseed colours the dough somewhat. We will update the image soon.
Makes approx 12 wagon wheels
150g unsalted butter, softened
150g caster sugar
1 dessertspoon (8 gm) ground wattle seed, plus extra to serve
1dessertspoon boiling water
1 tbs vanilla extract
3 cups (450g) plain flour
1 tsp baking powder
400g store-bought white marshmallows
1/4 cup (80g) raspberry jam
540g white chocolate
2 tablespoons (about 14 gm or approx half pack) of Davidson's Plum Superfruit Powder
1 tsp coconut oil
Preheat oven to 160°C. Prepare a large baking tray by lining with baker's paper.
Steep the wattleseed in the tablespoon of boiling water until the ground wattleseed soaks it all up.
To make biscuits, place butter and sugar in a stand mixer fitted with the paddle attachment and beat until pale. Beat in egg and vanilla. Add flour and baking powder, and beat to combine. Finally add the steeped and cooled wattleseed and mix through. This will colour the dough .
Chill the dough well for at least 30 minutes. It is quite 'short" and it's best to roll out a quarter of the dough at a time , keeping the remainder in the fridge until you're ready to rill it.
Roll the quarter of the dough until approx 5 mm or half a centimetre thick and cut with a 6 cm round cookie cutter. There should be approx 24 rounds in total.
Cook until light golden, approx 15 minutes .Remove from he oven and let cool before transferring to wire racks.
In a microwave-safe bowl, microwave marshmallows on high for 40 seconds, stirring vigorously halfway through, until smooth. Transfer to a piping bag fitted with a 5mm nozzle. Spread half biscuits with 1/2 tsp jam, leaving a 5mm border. Pipe marshmallow over jam (reheat on high for 10 seconds if it has set). Sandwich with remaining biscuits and chill for 30 minutes.
Place chocolate and oil in a bowl over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted.
Dip biscuit bases in chocolate and chill, base-side up, for 20 minutes. Once set, spoon chocolate over biscuit tops, letting it run down sides.
Top with a little extra wattle seed and share the Davidson's Plum powder evenly over the wheels, and chill for 3 hours or until set. Keep chilled for up to 1 week but we bet they won't last that long!.