250 g plain white flour
150 g self raising white flour
300 g butter (unsalted) (cold)
170 g unrefined golden caster sugar
1 tbsp vanilla bean paste
1 egg (large)
450 g dark chocolate
213 g jarmarshmallow fluff
4 tbsp seedless raspberry jam
1. Preheat the oven to 190°C/170° fan/Gas Mark 5 and line 2 baking trays with baking parchment.
2. In a large bowl, rub together the flours and butter until you have coarse breadcrumbs.
3. Stir in the sugar.
4. Gently beat the egg and vanilla together, add this to the rest of the mixture and bring together to form a soft dough.
5. Wrap and chill for one hour.
6. Roll out the dough a little at a time on a floured surface. Cut out circles with a 2 ½ inch cutter.
7. Bake for 10 minutes. Cool for a few minutes on the tray before cooling completely on a rack. You may need to bake the biscuits in batches, as there should be 24.
8. Melt 150 g of the chocolate in a bowl over some simmering water.
9. Select 12 biscuits and place on a rack over a baking tray. Coat one side of these biscuits with chocolate, then chill until set. These will be the bases of the Wagon Wheels.
10. Fill a piping bag with Marshmallow Fluff and another with your jam. Line baking tray with some clean parchment.
11. Once set, turn the base biscuits with the chocolate side facing down onto the clean piece of baking parchment. Pipe marshmallow fluff onto each one and top this with a little jam. Top this with the remaining biscuits to make a sandwich. Chill in the freezer for 30 minutes.
12. Melt 300 g of chocolate in a bowl over some simmering water.
13. Place the chilled biscuits on a rack over a clean baking tray. Coat each one in chocolate by gently spooning it over and coating the sides.
14. Place in the fridge to set and eat within 3 days.