Wednesday, September 22, 2010

A Clean Kitchen is a Sign of a Wasted Life...

...or so they say. I like to think its true, (or hope it is!) as my kitchen almost always looks like a bomb has hit it when I'm cooking. Needless to say, I am happier when my kitchen is clean, unless I'm in the middle of baking.
One of my pet peeves however, is the recipe that requires the use of all bowls, pots and pans that you possess, and makes an even bigger mess than need be. Often if the recipe is re-ordered, you can save a lot of time cleaning extra aftermath at the sink. Honestly, I don't have that many spare bowls for each individual ingredient to sit in and look pretty. Sometimes you have to re-order the recipe, or improvise when it comes to cooking gear. In fact, in this recipe, I used a wine bottle as a rolling-pin and a small asian-style tea cup as a cookie cutter.
A note of warning though: this recipe is a bit messy and fiddly, but well worth the trouble! (and requires a lot of cleaning afterwards)
But...there is little so satisfying as replicating a childhood crave, oh the nostalgia! Little did I know when I made these delicious Wagon-Wheels, that they are one of my father-in-laws favourites. When my husband came home and saw what I had made, there soon after was a call to his father, and before you knew it,  there was a knock on the door!


250g butter
200g caster sugar
1 egg
1 egg yolk
375g plain flour
1/2 cup strawberry jam
2 cups marshmallows
2 tbsp. lemonade
400g dark chocolate

Preheat oven to 170C, and line oven trays with baking paper.
Beat butter and sugar in a large bowl for 5 minutes until light and creamy. Beat in the egg and the yolk, then gently fold in the flour until a soft dough forms.
Roll out the dough on a lightly floured surface, approximately 6mm thick. Using an 8cm round biscuit cutter, make 24 discs. Arrange discs on the trays and freeze for 5 minutes. Bake for 12-15 minutes or until lightly golden.
Put marshmallows and lemonade in a pan on the stove to melt, whisking continuously until liquidised for approximately 5 minutes.Remove from heat.
Put jam in microwave on high for 30 seconds or until boiling.
Brush undersides of the cooked biscuits with hot jam, and wedge together with a spoon of marshmallow. Set aside to cool. Dip biscuits in melted chocolate  to cover completely. Cool thoroughly before serving.

Notes: alternately, for marshmallow filling, slice marshmallows into thirds and melt between hot jam-spread biscuits. This creates less mess, plus minimises the stickiness and cleanup time in the kitchen. If you do go with the marshmallow melting, don't worry about sticky overflow, the chocolate covers any mess nicely.

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