Natalie says: “These are the bouncy marshmallow, strawberry-hearted chocolate-coated pucks of my baking dreams! Here, snappy cinnamon wholemeal cookies sandwich squares of handmade lemony marshmallow, with a vivacious heart of strawberry jewels. The recipe is an homage to the Wagon Wheel but the name to Doris Day’s singin’, dancin’, pistol-packin’ portrayal of Calamity Jane. Whip, (chocolate) crack away!

Makes 12 marshmallow cookie sandwiches

Takes: This is a minor quest but well worth it! I recommend making the mallow, jam and cookie dough the day before, then bake the cookies and assemble the next day

Keeps: For up to 5 days refrigerated

Ingredients

cooking oil spray
½ × batch lemon zest marshmallow, uncut – recipe below
1 × batch strawberry jewels (you will only need half the amount, so slather the remainder on croissants) – recipe below
10g freeze-dried strawberries, to garnish (optional)

For the cookies

110g unsalted butter, cool and pliable
60g light muscovado (or soft brown) sugar
40g honey
120g plain (all-purpose) flour
30g wholemeal (wholewheat) flour
2g (¼ teaspoon) fine sea salt
2g (1 teaspoon) freshly ground cinnamon
chocolate dip
600g milk chocolate (30%-plus cocoa)

Method

To make the cookies, put the butter, brown sugar and honey in the bowl of an electric stand mixer. Using the paddle attachment, cream the ingredients on speed 4 (medium) for 10 minutes until creamy and a pale malty colour.

Combine the flours, salt and cinnamon in a bowl. Add to the creamed butter and mix on speed 2 (above low) until the dough just comes together and cleanly leaves the side of the bowl. Scrape the mix out onto a piece of plastic wrap, form into a disc and cover with the plastic. Chill for at least 2 hours or overnight.

Preheat the oven to 130°C (265°F). Lightly spray two baking trays with cooking oil spray and line with baking paper. Roll out the dough on a lightly floured surface to 2 mm (1/16 in) thick. Stamp out twenty‑four circles with a 7 cm (2¾ in) fluted pastry cutter. Re-roll the scraps and stamp out more circles until all the dough is used. (You may have a walnut-sized lump of dough left, so bake it and crush it over your next bowl of ice cream.) Using a metal spatula, lift the cookies onto the lined trays and bake for 35–40 minutes until deep golden all over.

Cool before the next step. If you aren’t using the cookies that day, store in an air tight container at room temperature.

To set up for assembly:

Put the slab of lemon zest marshmallow on a chopping board and have the strawberry jewels and freeze-dried strawberries (if using) nearby.

Place the fluted cutter (the one you used to stamp out the cookies) in a small bowl and fill with enough just-boiled water to come halfway up the side of the cutter. The cutter needs to be hot but not so hot that it burns your fingers.

Spread a large piece of plastic wrap over the work surface and place a wire rack on top.

Line a baking tray with plastic wrap; have an offset spatula handy.

Lay 12 cookies out on the work surface, bottom sides facing up. Have the remaining cookie ‘tops’ close by. Stamp out 12 marshmallow circles with the hot cutter, pressing slowly to keep a nice shape. Dig out a small nest from the middle of the mallow with a teaspoon or melon baller (if your 70s garnish tool collection is en pointe). Place the mallow circle on a cookie bottom and fill in the nest with a fruity chunk of the strawberry jewels – but don’t overfill.

Lightly press a cookie top on the marshmallow, top side facing up.

Continue cutting, scooping and filling the remainder until you have 12 naked Janes.

To make the chocolate dip, put the chocolate in a small, deep heatproof bowl. Bring a small saucepan of water to the boil, turn it off and place the bowl on top. Melt the chocolate, stirring occasionally, until smooth and runny. Keep it warm but not so hot that it overheats and seizes.

If the chocolate is too shallow in the bowl, it is hard to roll the Janes around to coat evenly, so choose a bowl with a smallish diameter to give you a deep chocolate pond.

Last step, promise! Working in batches of three or four, plunge the Janes into the warm chocolate, then remove and place on the wire rack to drain. Crush/sprinkle a little freeze-dried strawberry on top, then use an offset spatula to lift them onto the lined baking tray. Keep dunking and sprinkling until they are all done. Chill for 30 minutes, then peel them off the plastic wrap. Eating one just after it completely sets is remarkable.

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