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Reece Hignell's Wagon Wheels

Reece Hignell's Wagon Wheels

Preparation time
50 Minutes
Cooking time
10-12 Minutes

Reece Hignell baked his way into Australia’s heart across multiple seasons of MasterChef. Now, the Owner of Cakeboi shares with us his delicious dessert Wagon Wheels. Paired to perfection with a Prosecco.



400g plain flour

4g salt

300g butter, softened

150g caster sugar

3 1/2 g vanilla extract

2 egg yolks


Marshmallow Filling

180g caster sugar

115g water

2 1/2 g vanilla bean paste

10g powdered gelatin

12 tsp raspberry jam (1 per Wagon Wheel)

Chocolate Glaze

500g chocolate

25ml vegetable oil

Recipe By: Reece Hignell

Photographer: Kat Forrest

Food Stylist: Zoë Lonergan


1. Pre-heat the oven to 180°C (350°F) and line baking trays with parchment paper.

2. In a bowl, mix the plain flour and salt.

3. In another bowl, cream the butter and caster sugar until light and fluffy. Add the vanilla extract and egg yolks, one at a time, mixing well after each addition.

4. Gradually add the flour mixture to the butter mixture, mixing until a dough forms. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for 30 mins.

5. Roll out each portion of dough between two sheets of parchment paper to about 5mm thickness. Use a round cookie cutter to cut out circles of dough and place them on the prepared baking trays. Bake for 10–12 mins, or until lightly golden. Allow to cool completely.

6. In a small bowl, combine the gelatin with 115g of water. Let it sit for about 5 mins to bloom.

7. In a saucepan, combine the remaining water (115g) and caster sugar. Heat over medium-high heat, stirring until the sugar dissolves.

8. Once the sugar has dissolved, stop stirring and let the mixture cook until it reaches 120°C (250°F) on a candy thermometer.

9. While the sugar syrup is cooking, gently heat the bloomed gelatin until it becomes a liquid.

10. Once the sugar syrup reaches 120°C (250°F), remove it from the heat and carefully pour it into the gelatin mixture, whisking continuously.

11. Add the vanilla bean paste to the mixture and continue to whisk until it becomes thick and fluffy, like marshmallow fluff.

12. Quickly spread or pipe the marshmallow fluff onto the biscuit rounds, putting a teaspoon of raspberry jam in the centre of each, topping with the remaining rounds to form sandwiches. Place in refrigerator to set.

13. In a heatproof bowl set over a pan of simmering water, melt the chocolate and vegetable oil, stirring until smooth.

14. Dip each sandwiched biscuit into the melted chocolate to coat completely. Place on a wire rack to set.

15. Once the chocolate has set, enjoy your homemade Wagon Wheels.



Moscato & Prosecco

Preparation time
50 Minutes
Cooking time
10-12 Minutes