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Gluten Free Wagon Wheels

Wagon Wheels were a favourite of mine growing up, but between the milk and gelatin, they no longer seem to be a friend of mine. It took me several attempts to create a version that tasted just as good as the original, but without the nasty ingredients that make vegan fairies lose their wings. I usually encourage my readers to substitute ingredients if they feel so inclined, but for this one, I'd suggest following it closely. Your gluten intolerant, vegan fairy friends will love it.

Ingredients for the cookies

  • 100g vegan butter
  • 140g caster sugar
  • 1/2 tsp vanilla essence
  • 180g gluten free self-raising flour
  • 2 tbs vegetable oil

Ingredients for the filling and final touches

  • 300g vegan chocolate
  • 15 large vegan marshmallows
  • Raspberry jam

Instructions for the cookies

  • Line a cookie tray with baking paper and preheat oven to approximately 175 degrees Celsius.
  • In a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, beat butter and sugar until well combined.
  • Add essence and flour and beat for a further minute.
  • Add oil (you can add more if the mixture seems dry) until dough comes together.
  • Sprinkle gluten free flour on a clean surface and roll out dough until it's 0.5cm - 1cm in height.
  • Using a cookie cutter (any size you like, just keep in mind you'll be adding marshmallows and jam, so don't make them too large), cut mixture into even circles.
  • Place on prepared tray and bake for approximately 20 minutes, or until cookies start to brown and become firm to the touch.
  • Remove cookies from the oven and leave to cool completely.

Instruction for the filling and final touches

  • Cut marshmallows into thirds and place on half of the cookies (each half should have 1 marshmallow, cut into three pieces to cover most of the cookie base).
  • Place cookies back in the oven and bake for approximately 10 minutes, or until marshmallow starts to melt (keep an eye on it - you don't want to burn your marshmallows!).
  • Remove cookies from oven, and while cooling, spread a layer of jam on the remaining cookies.
  • Melt chocolate until completely smooth.
  • Place cookies covered in jam onto marshmallow cookies and press together.
  • Using two forks, dip cookies into chocolate to completely coat, let excess chocolate drip off and place onto baking paper to set.
  • Place cookies into the fridge to set for an hour and store in the fridge until ready to serve.
This is a recipe by
Sweet Lancey
View all my recipes

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