Chocolate Cookies, Biscuits, Shortbreads Facebook Live Recipes

S & C Wheelies

 S & C Wheelies are our take on the Wagon Wheel Biscuits you can buy in the supermarket. Your Family and friends are going to love these tasty treats and you will be making them over and over again.

Why not give your biscuits a delicious boost of flavour, with our Sugar and Crumbs Natural Flavoured Icing Sugar.

What are S & C Wheelies?

 

S & C Wheelies are our take on the traditional Wagon Wheel you can buy at your supermarket, but we have used our delicious Natural Flavoured Icing Sugar to flavour the shortbread and Whipping It Up to make our amazing Fluff. The filled biscuits are then dipped in melted chocolate and coated generously all over trapping the fluff and shortbread inside.

In addition, you can also use any flavour from our amazing range of Natural Flavoured Icing Sugars and Cocoa Powders!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

You can watch the Facebook live on our YouTube Channel by clicking this link. Please don’t forget to subscribe to our channel, it is free and you will receive notifications of future lives. https://youtu.be/v_UknpyXIRs

Ingredients

200g  Butter Unsalted – Softened and Chopped
200g  Sugar and Crumbs Natural Flavoured Icing Sugar of choice. On this occasion, we have used HoneyComb
1 lightly beaten Egg
400g Plain Flour, plus extra for dusting

For the Filling

125g Whipping It Up flavour of your choice, on this occasion we used Salted Caramel
40ml Tepid Water mixed with 1/2 teaspoon of Gelatine
1.5 Tbsp Golden Syrup

For the Topping

500g S & C Tempered Chocolate 

Instructions

1. Pre-heat the oven to 140 C,  275 F, Gas 1.

2. Cream together the butter and sugar until combined.

3. Add the egg and half of the flour. Mix until forms a paste.

4. Place remaining flour onto the worktop and knead the dough the mixture will be a little dry and crumbly until all the ingredients have combined.

5. Roll out the dough to a thickness of 3-4 ml or the thickness of a pound coin.

6. Using A 3.5 inch round cutter, cut out the biscuits and place them on greaseproof paper or a silicone baking sheet. Repeat this process until all the dough has been used. you will have approximately 22 circles.

7. Chill in the fridge for 15 minutes as this will retain the biscuit shape and prevent them from spreading.

8. Bake in the oven for 10-15 minutes depending on the size of your biscuits. If you make them smaller they will bake in less time.

9. Remove the biscuits from the oven and allow them to cool on the tin for 5 minutes before turning them out onto a wire cooling rack to cool completely.

10. Now let’s make the Whipping It Fluff. Place the Gelatine in a small dish and pour 1 Tbsp of Hot water onto it. Mix thoroughly until the gelatine has dissolved then add 25ml of cold water to the dish and again mix thoroughly.

11. Place the Whipping It Up in the mixing bowl and add the gelatine liquid to it and mix at a medium-high speed until the mix is a thick consistency.

12. Add the Golden Syrup and mix until well combined making sure you have scraped down all the mix from the side of the bowl.

13. Use a small round nozzle like a 1R or Wilton 10 in a piping bag and fill with the Whipping It Up Fluff mix.

14. Pipe the mixture onto the biscuit but leave a good 1cm gap around the edge, top with another shortbread round biscuit, repeat this process. Depending on how thick you have piped your fluff onto the biscuit you should be able to fill 9 biscuits of the 3.5-inch size leaving 4 shortbread biscuits plain.

15. Melt the S & C Tempered Chocolate in the microwave on short 30 second blasts until it has melted. You do not want the chocolate to be very hot as this will mess with the temperature of your fridge when you put the biscuits in there to set.

16. Dip Each biscuit separately ensuring you have covered all of it with the chocolate, use 2 forks to lift the biscuit out of the chocolate and shake gently to remove any excess chocolate. Repeat this process on the remaining 8 biscuits. Any excess chocolate not used cannot be transferred to a ziplock plastic bag and stored in your cupboard ready to melt for when it’s needed again.

 

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