Ginger Wagon Wheels

Reinventing the (wagon) wheel:

At the moment I am having a love affair with ginger, spice and all things nice. I am not sure if it is because I have a secret crush on Santa Claus and the wafting aroma of ginger in the oven creates a makeshift Christmas atmosphere, or because I am dubbed a "Gingy" and thus have an affinity for the like named spice.

Whatever the reason, a discussion with my mother led to the creation of the Ginger Wagon Wheel. The spicy biscuit brings the wheel into the 21st (or are we in the 22nd?) century, turning the cogs towards jammy, marshmallowy heaven. Okay, okay I am done with word-playing - and have run out - so I will deliver you the recipe wheely soon (sorry, couldn't resist: now I am done!)

Spiced Biscuit (adapted from a Women's Weekly recipe)
Yields 60 biscuits (30 wagon wheels)

3 cups of self raising flour
3/4 cup firmly packed brown sugar
1 tbsp ground ginger
1 tsp ground cinnamon
1 1/2 tsp mixed spice
185g butter
3/4 golden syrup
1 egg
Jam
100g dark chocolate
Marshmallow Fluff (can also make your own see my note at the bottom)

Preheat oven to 180 degrees Celsius.

Beat flour, sugar, spices and butter until the texture resembles course breadcrumbs. Add the golden syrup and egg, beating until the mixture comes together (usually you will know because the dough begins to form into a ball and away from the sides of the bowl).

On a lightly floured surface (plain flour) knead the dough until smooth. Using baking paper underneath, shape and roll the dough into two logs. the diameter of the circle should be about 5cm. Fold the ends of the baking baking to ensure the dough is covered and place them both in the freezer for 25 minutes.

Then remove and slice the log into biscuit rounds (2cm thick each). Place onto a baking tray and bake for 12 minutes (the biscuits will turn a rich golden colour and will harden when cooling on the tray). Once the biscuits are cool, turn them flat side up and spread half with jam (I used strawberry but the choice is yours) and half with marshmallow fluff. Carefully sandwich together and allow 10 minutes for them to set.

Melt the dark chocolate in the microwave and spread onto the tops of the wagon wheels. If you wish you can dip the entire biscuit into the chocolate but it does make it very sweet and messy (this is the one time I say that you can actually have too much chocolate!)  

Store in an airtight container for up to a week. These delightful ginger wagon wheels only get better with time (but they are so yum that they won't be around for as long as the wheel!).


If you want to make your own marshmallow:

1/2 cup caster sugar
1/2 cup water
3/4 tbsp gelatine powder
1 tsp vanilla extract

Combine caster sugar and water in a small saucepan, then sprinkle gelatine powder into the mix. Stir over low heat until sugar and gelatine dissolve. Bring to the boil, then reduce heat and simmer for 4-5 minutes. Remove and cool. When almost cold, pour mixture into a bowl, add vanilla and beat with an electric mixer for 8 minutes until mixture is very thick (it will become white and glossy when ready, but can take time depending on the strength of your mixer).