Home-made Wagon Wheels

Decadent and oh-so good with a cuppa. If you don’t have time to make the marshmallow filling, use a little Marshmallow Fluff spread instead.

Hands-on time 45min, plus chilling and cooling. Cooking time about 20min. Makes 8

FOR THE BISCUITS 175g plain flour, plus extra to dust 50g icing sugar

125g unsalted butter, chilled and chopped FOR THE FILLING

1 medium egg white 3tbsp caster sugar ½tbsp golden syrup 75g raspberry jam FOR THE COATING 175g dark chocolate, roughly chopped 175g milk chocolate, roughly chopped

1 For the biscuits, whizz the ingredients in a food processor until mixture starts to clump together. Tip on to a work surface and knead to bring

together. Shape into a disc, wrap in clingfilm and chill for 1hr.

2 Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheets with baking parchment. Roll out dough on a lightly floured surface to 3mm thick. Stamp out 16 circles using an 8cm round cutter, re-rolling trimmings as needed. Arrange on lined sheets (they don’t spread much) and bake for 10-12min, or until sandy to the touch (they will firm on cooling). Leave to cool completely on the sheets.

3 Meanwhile, make the marshmallow filling. In a large heatproof bowl set over a pan of barely simmering water, beat egg white, sugar, golden syrup and a pinch of salt with a handheld electric whisk until mixture has doubled in size and is the consistency of stiffly whipped double cream, about 8min. Transfer to a piping bag (either fitted with a 5mm nozzle or you can snip the bag later) and set aside.

4 To assemble, cut 8 x 8cm baking parchment circles (draw around your biscuit cutter for ease). Arrange on a wire rack that’s set over a baking tray. Next, melt chocolates in a heatproof bowl set over a pan of barely simmering water. Set aside to cool slightly. Spread a thin layer of raspberry jam over the top of 8 of the biscuits. Snip a 5mm hole in the end of your piping bag, if needed, and pipe a spiral of marshmallow over the jam of each base, to cover. Top with the remaining biscuits, so you have 8 sandwiches. Smooth the sides with a small palette knife, if needed.

5 Dunk the base of each sandwich into the melted chocolate and then place each on a parchment circle. Transfer remaining chocolate to a jug and pour over the sandwiched biscuits, using a palette knife to ensure all sides are evenly coated. Chill in fridge to set. Peel off base parchment before serving. PER BISCUIT 503cals, 5g protein, 26g fat (16g saturates), 61g carbs (44g total sugars), 2g fibre TO STORE Keep in an airtight container at room temperature for up to 4 days.