Who Makes Wagon Wheel Biscuits Recipes
WAGON WHEEL COOKIES
Steps:
- In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, cocoa, baking powder and salt; stir into the creamed mixture. Stir in walnuts if desired. 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 to a wire rack to cool completely.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 21.6 g, Cholesterol 20.7 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 93.1 mg, Sugar 14.6 g
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4.6/5 (7)Total Time 40 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 537 per serving
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- 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. Add the egg and vanilla to the butter / sugar mix and beat until well combined.
- Add the flour mix to the wet mix and beat until just combined. It will start to come together into a dryish, crumbly dough. This is good.
- Use your hands to pull all the dough together, then split into 2 halves. Lay out 2 sheets of baking paper and roll out each of the halves on top of a sheet of baking paper, until they are about 4mm thick.
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From thegreatbritishbakeoff.co.uk
Servings 8Category Biscuits
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Servings 8Category Biscuits
- 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.
- For the jam, place the raspberries in a small deep-sided pan and crush them with a wooden spoon. Add the sugar and bring to the boil over a low heat, until the sugar has melted. Increase the heat and boil for 4 minutes, until thickened. Remove from the heat and carefully pass through a sieve into a shallow container. Leave to cool and set.
- For the marshmallow, pour 100ml of water into a small bowl, then sprinkle the gelatine over the top to soften. Set aside. Tip the sugar into a pan, add the glucose and 100ml of water and cook over a low heat to dissolve. Increase the heat and bring to the boil. Cook until the syrup reaches 120°C/248°F on a sugar thermometer.
- While the syrup is cooking, whisk the egg white in the bowl of a stand mixer until firm but not dry. As soon as the syrup reaches 120°C/248°F, remove the pan from the heat and stir in the gelatine.
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