Wag-Anna Wheels

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Recipe by Anna Polyviou

This is Anna’s very own take on wagon-wheel style cookies! Use lollipop sticks if you have them, though they work equally well without. The green graffiti adds a splash of colour, but if you can’t get hold of cocoa colour, you could splatter them with melted white chocolate instead. 

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  • 50g Icing sugar
  • 75g Unsalted butter
  • 1 Egg
  • ½ Vanilla pod, scraped and de-seeded (optional)
  • 150g Flour plain, sifted


  • 160g Caster sugar
  • 100g Water
  • ½ Vanilla pod, scraped and de-seeded
  • 30g Gelatine sheet, soften in ice cold water
  • 40g Glucose syrup
  • 2 Drops Mint Essence


  • 150g Dark chocolate
  • 30g Cocoa butter (optional)


To add a dramatic effect

  • 50g Cocoa Butter
  • 10g Titanium cocoa colour
  • 5g Green cocoa colour

Serves: 15 Wag-Anna Wheels
Prep time: 1 ½ to 2 hours (plus 4 hours resting)
Cooking time: ½ hour
Tools: Spatula, Pasta Roller (optional), Whisk


  1. Pre-heat oven to 160˚C
  2. Attach spatula attachment to Kenwood machine
  3. Place butter and icing sugar in the glass mixing bowl. Combine starting on low speed then increase to medium speed. Mix until pale and creamy
  4. Continue beating and add in the egg. Gradually add the flour and vanilla seed until a smooth dough forms
  5. Gather into a ball, shape into a flat rectangle, then wrap in plastic wrap and refrigerate for at least 4 hours
  6. Attach pasta roller. Sprinkle flour on the roller and dough, then roll out floured dough through the pasta roller (use rolling pin if you do not have a pasta attachment)
  7. On a floured surface, use a cookie cutter to cut the dough into 1.5 cm thick round discs
  8. Place the discs onto a tray and bake in the oven for 15-20 minutes, or until golden
  9. To make the marshmallow, place the gelatine sheet (soften) and glucose syrup into the glass mixing bowl
  10. Place the water, vanilla pod and sugar into a saucepan, mix and bring to the boil
  11. Pour the boiling liquid into the mixing bowl, start whisking on a low speed and then increase to a high speed until the marshmallow has cooled down
  12. Place half the sable discs onto a tray lined with baking paper and then place a lollipop stick in the middle of each sable
  13. Pipe the marshmallow into the middle of each sable disc, on top of the stick
  14. Place the remaining sable discs on top of the marshmallow and carefully press down so that the marshmallow reaches the edge of the sable
  15. Place in refrigerator until the chocolate is ready
  16. Place the chocolate and cocoa butter in a microwave safe bowl and melt gently in the microwave until 60% of the chocolate is melted
  17. Stir the chocolate until completely smooth and cooled down to 29°C
  18. Dip the biscuits in the melted chocolate. Allow the excess chocolate to drip off, then place onto a tray
  19. Place into the refrigerator until set
  20. Graffiti colour is optional, but it does have a dramatic effect! Melt the cocoa butter in a microwave safe bowl
  21. Add in the titanium colour then blitz with a hand blender
  22. Add in the green colour then blitz with the hand blender
  23. Pass through a fine sieve then allow to cool (if you have a thermometer, cool to 34˚C)
  24. Using a clean, dry pastry brush, flick the Wag-Anna-Wheels with the graffiti colour

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