Marshmallow biscuits

Wagon wheel inspired marshmallow biscuits.
Wagon wheel inspired marshmallow biscuits. Photo: Natalie Boog

This retro recipe is guaranteed to take you back to the good old days when pocket money was spent at corner stores on Scorched Peanut Bars, Wagon Wheels or Cherry Ripes.


60g butter

100g (½ cup) firmly packed brown sugar

1 egg

1 tsp vanilla extract

225g (1½ cups) plain flour, sifted

110g (½ cup) caster sugar

½ cup water

¾ tbsp gelatine powder

1 tsp vanilla extract

8 tsp raspberry jam

150g dark chocolate, chopped and melted


Pre-heat oven to 160C (fan forced)

For the biscuits

Place butter and brown sugar in a large bowl and beat with an electric mixer until smooth. Add egg and vanilla and mix well. Fold in sifted flour. Place mixture on a lightly floured surface and roll out to 5mm thickness. Cut out 16 circles with a 6cm round biscuit cutter and place on a lightly greased oven tray. Bake for 10-12 minutes or until golden and cooked. Cool on trays.

For the marshmallow

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 3-4 minutes until mixture is very thick.

To assemble

Spoon marshmallow mixture into a piping bag fitted with a 1cm plain tube and pipe marshmallow around the edge of half the biscuits. Spoon a little jam into the centre of the marshmallow and top with remaining biscuits, pressing gently. Rest biscuits in fridge for about 15 minutes until marshmallow is firm then place on a cake rack and spread with melted chocolate.

Store in an airtight container.