The first time I tasted Yuzu was only a couple years back, in the form of a fragrant dessert. It has now become a flavour which I adore, whether found in an aromatic dipping sauce, a mouth watering tart, or even a ramen broth. Black sesame, on the other hand, is more of a familiar flavour to me. Growing up, it was quite common in my household kitchen; and is often my go to flavour in asian desserts. I decided to pair the two together to put a fun Asian-inspired spin on the classic Australian Wagon Wheel.
Wagon Wheel alert! Two black sesame biscuits, sandwiching a vanilla marshmallow and a layer of yuzu jam, all covered in black sesame white chocolate... sign us up! #BringBackTheClassics
Black sesame cookies
- 230 g butter (room temperature)
- ¼ cup caster sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- ¾ cup black sesame powder
- 2 cups all-purpose flour
- homemade or store bought marshmallows
- Yuzu jam (see Note)
Black sesame white chocolate
- 600 g white compound chocolate
- 6 tbsp black sesame powder
- 2-3 tbsp coconut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 25 minutes
To make the black sesame cookies, sift flour and black sesame powder in a bowl and set aside. Beat butter and sugar in a stand mixer until light and fluffy. Add in egg and vanilla until just combined.
Gradually add in the sifted dry ingredients, and mix on low speed until incorporated. Divide into two discs and wrap in cling wrap. Chill in refrigerator for at least 1 hour.
Make your favourite vanilla marshmallow recipe, and spread onto baking trays to just over 1cm in thickness. Leave to set for at least 1 hour. Alternatively, you can use store bought marshmallows. Just add them onto half of the cookies for the last 4-5 minutes of baking time, allowing them to melt and stick slightly on top of the cookies.
When dough is ready to be rolled, preheat oven to 180°C. Roll out dough between 2 pieces of parchment paper, to no more than ½ cm in thickness. Using a round cookie cutter approximately 6 cm in diameter, cut out circles and transfer onto a lined tray. Chill in freezer for 15 minutes, then bake for 15-17 minutes, or when edges begin to brown. Leave to cool for 15 minutes.
When the cookies have cooled for approximately 15 minutes, but are still slightly warm, cut out marshmallows with the same circle cookie cutter, and place on half of the cookies. Add a generous amount of yuzu jam onto the marshmallows, then sandwich the leftover cookies on top. Place in freezer for 5-10 minutes to firm up before dipping.
Melt white chocolate over a double boiler. Add in black sesame powder, then coconut oil to thin out the chocolate. Dip the cooled cookies into the chocolate with two forks, and tap off the excess chocolate. Place on lined baking tray to set.
Optional: Koala Design
Before chilling the Wagon Wheels, stick one half of a mini Oreo into the marshmallows for each of the ears. Chill, and then dip as above. Be careful as the ears may be a little fragile. When the chocolate has dried, pipe on the face with black royal icing, the middle of the ears with white royal icing, and create little leaves with green fondant for extra detailing.
• Yuzu jam (also called yuzu marmalade) is available from Japanese and Asian grocers and online.
Photography, styling and food preparation by Vickie Liu.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!