Vegan Wagon Wheels
It’s that time of year again- the Great British Bake Off is FINALLY here!
Autumn is hands down, my favorite time of year. I get to dust off the blankets and cwtch up on the sofa with a good book. The nights start getting longer and the trees turn a beautiful shade of Orange and Brown. Most Importantly, the Great British Bake Off starts for another season.
I have always said I would apply for Bake Off but I’ve never quite had the guts. The last time I auditioned for a TV show I was about 16. It was a cooking competition for teenagers in Welsh Schools hosted by S4C. I wasn’t told until two days before that I would have to do the audition in Welsh. Unfortunately, I don’t speak fluent Welsh but tried my best to learn a few lines before the take. Unfortunately, for me the camera man turns up and he was gorgeous, so gorgeous in fact that I couldn’t even speak English around him, let alone the 4 lines of Welsh I had attempted to learn. Much to my mortification, I spent most of the time stuttering and bright red, needless to say I didn’t get on the show.
Swiftly moving on from my Embarrassing Story and onto the Recipe.
Now that I am running my own bakery, I now have the excuse that I’m a professional (phew). Instead of making a fool of myself on TV, I have set myself the challenge of Veganising the Great British Bake Off Technical Challenges. This weeks challenge was really exciting for me. I have fond memories of my Mum putting a Wagon Wheel in my school lunch box as a kid and the idea of trying to make a Vegan Marshmallow was really exciting.
Here is a Veganised Version of Wagon Wheels. I adapted a traditional Shortbread Recipe for this challenge and used locally sourced Strawberry Jam with Belgium Chocolate Coating. To be more reminiscent of Wagon Wheels from Childhood, I opted for a 50% Cocoa Chocolate. For the Vegan Marshmallow, I adapted from the recipe by Seitan is My Motor.
- 60 ml Water plus 2 tbsp
- 1 tsp Vegetable Gel I used Dr. Oetker
- 100 grams Caster Sugar
- 50 grams Syrup I used Agave
- 120 ml Aquafaba fancy way of saying Liquid from a can of Chickpeas!
- 0.25 tsp Xanthan Gum
- 0.25 tsp Lemon Juice
- 0.5 tsp Vanilla Extract
- 300 grams Plain Flour
- 150 grams Semolina
- 240 grams TREX
- 150 grams Caster Sugar
- 300 grams Dark Chocolate
- 5 tbsp Good Quality Strawberry Jam half a tbsp for each wheel
First make the Marshmallow, this will need some time to set before you can use it. Heat 60ml water with the Agar in a small saucepan until dissolved.
Combine sugar, syrup, and remaining water in another small saucepan, bring to boil and keep there for 6 minutes on medium heat.
Whilst they are boiling. In a stand mixer beat together the chickpea brine, xanthan gum and lemon juice for a couple of minutes, add in the vanilla and beat for another couple of minutes until the mixture is stiff.
Pour in the hot sugar mix and beat for 2 minutes.
Bring Agar Mixture to the boil for one minute, then add to the mixer, continuing to beat for at least 5 minutes until the mixture has cooled down.
Cool in the fridge for about an hour in a piping bag, ready to pipe onto your biscuits.
While the Marshmallow is setting you can make the biscuits. Heat Oven to 160°C.
Mix together the Flour and Semolina until evenly distributed.
Rub in the TREX and the Caster Sugar until just binded together
Roll out to approx. 5 mm and cut into 20 identical round. Place on a baking tray lined with baking paper and bake for 12 to 15 minutes.
Remove from Oven and Cool. When transferring the biscuits to the cooling rack be very careful as they are delicate.
Melt the Chocolate in a heatproof bowl over hot water.
Take approximately one third of the chocolate and use it to coat the base of 10 biscuits. Allow chocolate time to set.
Once set, place the base biscuit chocolate side down. Pipe on a layer of marshmallow leaving about 5 mm around the edges. Add 10 grams Strawberry Jam and top with the un-coated biscuit, sandwiching together until the filling is at the edge.
Here is the messy bit. Take the remaining melted chocolate, and carefully coat the the top and side of the biscuits. I did this by carefully rolling the edge in chocolate and the pouring the remainder over the top.
Wait until the chocolate has fully cooled and ENJOY!!
Let me know what you think of the recipe, comments below.