Homemade Wagon Wheels!

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Preheat the oven to 190°C/170° fan/Gas Mark 5 and line 2 baking trays with baking parchment. In a large bowl, rub together the flours and butter until you have coarse breadcrumbs. Stir in the sugar. Gently beat the egg and vanilla together, add this to the rest of the mixture and bring together to form a soft dough.

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Method. Step 1. To make the biscuits, tip the flour, salt and butter into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and vanilla paste, then add the egg yolk. Using your hands, bring the dough together. Wrap in cling film and chill for 30 minutes.

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Directions. In a saucepan over medium heat melt shortening. Turn off heat and add cocoa stirring with a whisk quickly to combine. Using a spatula transfer the chocolate mixture to a mixing bowl, then add sugar and vanilla and blend until well combined. (Note: Allow mixture to cool about 5 minutes, then add the eggs and vanilla.

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Homemade Wagon Wheels!

Wheat Flour (with Calcium Carbonate, Iron, Niacin and Thiamin), Chocolate Flavoured Coating (24%) (Sugar, Vegetable Fats (Sustainable palm kernel, Sustainable palm, Shea), Dried Whey (Milk), Fat reduced cocoa powder, Emulsifiers (E476, Soya Lecithin)), Mallow (22%) (Glucose syrup, Gelling agent (Beef gelatine), Acidity regulator (Citric acid.

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Instructions. Preheat the oven to 180C / 350F / 160C fan forced. Cream together the butter and sugar until pale and fluffy. This will take a few minutes, so while that's happening, in a separate bowl mix the flour, salt and baking powder until it is all well mixed through.

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Spread a little of the jam onto half the biscuits. Fill a piping bag with marshmallow fluff and pipe a spiral from the centre, leaving about 1½ cm at the edge. Leave in a cool place for 10 mins. Meanwhile, put the chunks of chocolate, syrup and 130ml water into a heatproof bowl set over a pan of gently simmering water.

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In a small microwave-safe bowl, heat the chocolate chips for 10 to 15 second intervals, stirring between, until completely melted. Use the chocolate to "glue" the reindeer features into place on the wagon wheel cookie to hold everything together in a few simple steps. Place a dab of chocolate towards the bottom for the nose, and two small.

Wagon Wheel marsh mallow centered chocolate biscuit Stock Photo Alamy

Cover dough and chill for at least one hour. Preheat oven to 350 degrees F (175 degrees C). Roll the dough into walnut sized balls. Roll the balls in confectioners' sugar. Place the cookies 2 inches apart onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing.

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Make the cookies. Mix together the vegan butter, condensed milk, and nut butter. Add the all-purpose flour and mix until it forms a thick consistency. Use a spoon to scoop the mixture into balls (makes about 9 balls). Put the cookie balls on a lightly greased baking tray and bake at 180°C (350°F) for 10-12 minutes.

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1-2 tablespoons coconut oil. Freeze dried raspberries. Chocolate Cookies. Cream the butter and both sugars until pale and fluffy (~5 min), regularly scraping down the sides of the bowl. Add the vanilla, eggs and salt and beat to combine. Sift over the flour and cocoa and mix gently to just combine. Do not overmix.

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Combine oil, chocolate, and sugar. Add eggs to this mixture, one at a time, and beat well. Stir in vanilla. Sift flour and baking powder and fold into egg combination. Chill dough several hours or overnight in refridgerator. Roll into balls size of walnuts, then roll in powdered sugar. Bake on greased cookie sheet 7-10 minutes at 350° oven.

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Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes. Preheat the oven to 350 degrees F (180 degrees C). Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown.

Wagon Wheels Original Chocolate Covered Marshmallow cookies 18pk

To Make the Cookies: Preheat oven up to 335°F. Mix all cookie ingredients in a food processor or high-speed blender until a sticky-smooth dough forms.