Taking an imaginative approach to the classic Wagon Wheel, Anna Polyviou's Wag-Annas are equally naughty, delicious and fun. 


  • Sable biscuit 

  • 100g Icing Sugar

  • 150g Unsalted butter

  • 1 Egg

  • ½ Vanilla pod, scraped and de-seeded

  • 300g Plain flour, sifted

  • Marshmellow

  • 160g Caster sugar

  • 100g Water

  • ½ Vanilla pod, scraped and de-seeded

  • 10g Gelatine sheet, soften in ice cold water

  • 40g Glucose syrup

  • Dark Chocolate Coating

  • 300g Dark chocolate

  • 60g Cocoa Butter

  • Green Graffiti (or colour of your choice)

  • 50g Cocoa Butter

  • 10g Titanium cocoa colour

  • 5g Green cocoa colour


  • Sable biscuit:

  • 1.

    Preheat oven to 160C

  • 2.

    Attach spatula attachment to Kenwood Chef Sense

  • 3.

    Place butter and icing sugar into glass bowl. Combine starting on low

  • 4.

    Speed then increase to medium speed, mix until pale and creamy

  • 5.

    Continue beating, add in the egg. Gradually add the flour and vanilla seed

  • 6.

    Until a smooth dough forms

  • 7.

    Turn dough out of glass bowl and gather into a ball and cut in half, wrap

  • 8.

    Plastic wrap and refrigerate for 4 hours

  • 9.

    Attach pasta roller to machine and add flour to coat attachment

  • 10.

    Roll out flattened floured dough through the pasta roller, repeat - decrease

  • 11.

    Thickness each roll

  • 12.

    On a floured work top, cut the dough into 1.5 cm thick round discs

  • 13.

    Place the discs onto a tray and bake in the oven for

  • 14.

    20-25 minutes, or until golden

  • 15.

    Once baked, leave on the bench to cool

  • Marshmellow:

  • 1.

    Attach whisk to Kenwood Chef Sense

  • 2.

    Place the gelatine sheet and glucose syrup into the bowl

  • 3.

    Place water, vanilla and sugar into a pot and bring to the boil

  • 4.

    Pour the boiling liquid into the mixing bowl, whisk on high speed until

  • 5.

    Mixture turns white and the marshmallow cools

  • To assemble:

  • 1.

    Place half the sable discs onto a tray lined with baking paper and then lay

  • 2.

    The lollipop sticks flat in the middle of each sable

  • 3.

    Pipe the marshmallow onto the sable discs on top of the stick

  • 4.

    Place the remaining sable discs on top of the marshmallow and carefully

  • 5.

    Press down so that the marshmallow reaches the edge of the sable

  • 6.

    Place in refrigerator until set

  • Dark chocolate:

  • 1.

    Place the chocolate and cocoa butter in a microwavable bowl and melt

  • 2.

    Until 60% of the chocolate is melted

  • 3.

    Stir the chocolate until completely smooth

  • 4.

    Dip the Wag-Annas in the chocolate mixture one-by-one. Allow excess

  • 5.

    Chocolate to drip off then place onto a tray

  • 6.

    Place tray into the refrigerator until set

  • Green graffiti:

  • 1.

    In the microwave safe bowl, completely melt the cocoa butter

  • 2.

    Add in the titanium colour then blitz with mixer

  • 3.

    Add in the green colour then blitz with mixer

  • 4.

    Pass through a fine sieve then allow to cool to 34 degrees Celsius

  • 5.

    Using a clean dry pastry brush dip into the bowl and then lightly flick the

  • 6.

    Wag-Annas with the graffiti

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 323kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 2g
  • Carbohydrate 39g
  • Sugar 24g
  • Sodium 7mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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