• Pistachio, cardamom and rosewater Wagon Wheels (Billie Justice Thomson)

This recipe takes inspiration from this classic biscuit and adds a Persian twist. #BringBackTheClassics

Makes
12

Preparation

1hr

Cooking

10min

Skill level

Easy
By
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Like many children growing up in Australia, Wagon Wheels were my all-time favourite treat. They’re rich and indulgent and the edition of edible gold dust gives them an undeniable elegance, yet each bite brings back a wave of nostalgia.

Ingredients

  • 150 g unsalted butter, softened
  • 150 g (⅔ cup) caster sugar
  • 1 egg
  • 80 g unsalted pistachios, finely ground
  • 350 g (2⅓ cups) plain flour
  • ½ tsp salt
  • 1 tsp ground cardamom
  • 100 g raspberry jam
  • ½ tsp rosewater
  • 140 g white marshmallows
  • 300 g dark chocolate, chopped
  • 1 tbsp coconut oil

To decorate

  • 30 g unsalted pistachios, finely chopped
  • ¼ cup freeze-dried raspberry pieces
  • edible gold dust

Cook's notes

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.

Instructions

Chilling time: 2 hrs

1. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and beat until well combined. Add the ground pistachios, flour, salt and cardamom and beat until the mixture begins to come together. Shape the mixture into a disc, then cover in plastic wrap and refrigerate for 30 minutes.

2. Preheat the oven to 180°C and line 2 baking trays with baking paper. Place the dough between two sheets of baking paper and roll until about 5-mm thick. Using a 7 cm biscuit cutter, stamp out 24 rounds and place on the lined trays.

3. Bake for 8-10 minutes or until the biscuits are a very light golden colour. Remove from the oven and stand until completely cooled.

4. In a small bowl, combine the jam and rosewater.

5. In a large microwave-safe bowl, heat the marshmallows on high, stirring every 15 seconds until melted and smooth. Transfer to a piping bag fitted with a large plain nozzle.

6. To assemble, place one teaspoon of jam into the centre of 12 of the biscuits. Pipe a circle of marshmallow around each dollop of jam, then sandwich with the remaining biscuits. Refrigerate for 1 hour or until set.

7. Place the chocolate and coconut oil in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl doesn’t touch the water. Heat until melted and shiny.

8. Dip each of the sandwiched biscuits in the chocolate, allowing the excess chocolate to drip off, then place on a baking paper-lined tray.

9. Once all the wagon wheels are coated in chocolate, sprinkle with chopped pistachios and freeze-dried raspberries. Refrigerate until set. Finally, decorate with edible gold dust and enjoy!

Note
• Both the freeze-dried raspberries and edible gold dust can be purchased online or at some speciality stores.

 

Lead illustration by Billie Justice Thomson.