HOMEMADE WAGON WHEELS

Prep time: 30 minutes, plus 1 hour 30 minutes chilling | Cooking time: 15 minutes | Makes 12

It’s a blast from the past! Wagon Wheels were the ultimate treat when I was a boy. For this recipe, I’ve upped the quality of the ingredients to 70% dark chocolate to cut through the sweetness of the marshmallows and the jam.

INGREDIENTS:

FOR THE BISCUIT DOUGH:

275g plain flour

I tsp baking powder

100g unsalted butter, softened

100g granulated sugar

I large free-range egg

I tsp vanilla extract

2-3 tbsp milk (if needed)

FOR THE FILLING

150g marshmallows

2 tbsp water

200g raspberry or strawberry jam

FOR THE CHOCOLATE COATING

200g dark chocolate, chopped (70% cocoa)

30g vegetable oil

HERE’S HOW:

In a bowl, whisk together the flour and baking powder and set aside.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture and combine.

Gradually add the dry ingredients to the wet mixture and mix until the dough comes together. If the dough is too dry, add 2 to 3 tablespoons of milk as needed to achieve a soft and pliable consistency.

Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for at least an hour to firm up.

Preheat the oven to 180°c and line a baking tray with parchment paper.

On a lightly floured surface, roll out the chilled dough to a thickness of about 5mm (a quarter inch). Then, using a round cookie cutter, cut out biscuit rounds. You’ll need an even number of rounds for sandwiching.

Place the rounds onto the prepared baking sheet and bake for 10 to 12 minutes or until firm to the touch. Remove from the oven and let them cool completely on a wire rack.

While the biscuits are cooling, prepare the marshmallow filling. In a microwave-safe bowl, combine the marshmallows and water: Microwave in 10-second intervals, stirring in between, until the marshmallows have melted and are smooth.

Spread a teaspoon of jam on the flat side of one biscuit, then top with a spoonful of the marshmallow filling. Place another biscuit on top to create a sandwich. Repeat with the remaining biscuits.

Put a heatproof bowl over a pan of simmering water, then melt the dark chocolate and vegetable oil together, stirring until smooth and well combined.

Dip each biscuit sandwich into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off, then place the coated biscuits onto a wire rack.

Let the chocolate set at room temperature, or place the biscuits in the refrigerator to set faster.

Once the chocolate is firm, your homemade Wagon Wheels are ready to enjoy!

HOMEMADE HOBNOB-STYLE BISCUITS

Prep time: 30 minutes, plus 1 hour cooling | Cooking time: 15 minutes | Makes 10

When I bought a packet of Hobnobs in the supermarket, I thought it would be great if I could make them myself. So, here’s my recipe – I have to admit I think my biscuits blow the shop-bought ones out of the water.

Once you’ve tried them, you won’t go back.

INGREDIENTS:

125g self-raising flour

250g oats

125g granulated sugar

½ tsp bicarbonate of soda

250g unsalted butter

I tbsp golden syrup

I tbsp hot water

100g dark chocolate (70% cocoa)

HERE’S HOW:

Mix the flour, oats, sugar, and bicarb in a large mixing bowl.

Melt the butter, syrup and water together in a pan over low heat and bring to a boil. Pour the liquid into the dry ingredients and stir together until it forms a dough.

Portion the dough into ten balls of equal size and weight (about 70g – I do this by eye and then weigh them to double-check.)

Place the biscuit portions into the fridge and leave to cool for I hour.

Preheat the oven to 170°c and line a baking tray with baking parchment.

Press the cooled biscuit portions down onto the tray before baking for 15 minutes.

When the biscuits have baked, remove from the oven and leave to cool.

Gently melt the chocolate until liquid, then spoon it over one half of each biscuit and leave to cool.