Wagon Wheels are made up of two vanilla biscuits that are sandwiched with marshmallow and coated in chocolate. This version of the classic biscuit snack contains a layer of jam, too. We’ve taken this recipe from greatbritishbakeoff.co.uk, but are changing it to suit a gluten free diet.

This recipe is inspired by the technical challenge on Week 1 of Great British Bake Off, 2018
Makes: 8 (See how you go, but do cut out even numbers of biscuits to make your sandwiches)
Hands-on time: 2 hours minimum, plus chilling
Baking time: 12 minutes
Skill level: Challenging

For the biscuits:
• 200g Doves Farm Gluten Free plain flour
(For a richer colour, I suggest 160g Doves Farm GF Flour and 40g Gram Flour (chickpea flour)
• Xanthan Gum ¼ tsp
• pinch of salt
• 150g salted butter, chilled and diced
• 75g caster sugar
• 1 tbsp vanilla paste
• 1 egg yolk
• 150g 70% dark chocolate
• 75g milk chocolate
For the jam:
• 100g raspberries (We used strawberries!)
• 125g jam sugar
For the marshmallow (this will make more than you need):
• 1 x 12g sachet powdered gelatine
• 200g caster sugar
• 11/2 tsp glucose (Gloden syrup will work as well but may give a slight golden colour to the mix)
• 1 large egg white
• 1/2 tsp vanilla extract
You will also need:
• Sugar thermometer
• Medium piping bag fitted with a 1cm round nozzle
• 8cm round cutter
• 2 baking sheets lined with baking paper

Biscuits: We suggest making the biscuits before the jam and marshmallow to reduce waiting time later on.






Step 1 –Tip the flours, xanthan gum, salt and butter into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and vanilla paste, then add the egg yolk. Using your hands, bring the dough together. Wrap in cling film and chill for 30 minutes. You may want to leave it longer until the dough is firm but not solid.






Step 2 – Heat the oven to 180°C/160°C fan/350°F/Gas 4. Take your biscuit dough from the fridge and roll onto a floured worktop, 3mm thick.
Remember: dough without gluten is a lot more fragile, so when rolling, use gentle pressure.
Cut out into circles with the 8cm cutter and place on the baking sheets. Remember you need even numbers to make each biscuit. Chill for 10 minutes, then bake for 10–12 minutes, until just golden. Remove from the oven, cool on the tray for 3–5 minutes, then transfer to a wire rack to cool completely.

Step 3 –Time to start on your jam! Add the raspberries/strawberries to a small deep pan and crush them to release the juice. Add the jam sugar on top of the fruit and place on a low heat until the sugar has fully melted. Increase the heat until it starts to boil. Once at a boil, leave for 4 minutes, until the mixture has thickened. Once thickened sieve the mixture into a shallow container. Leave to cool and set.

Step 4 – For the marshmallow, weigh out 100ml of water into a small bowl, and add your gelatine. This will make the gelatine bloom (expand). Leave to one side.





Step 5 – Add your sugar for the marshmallow into a pan, add the glucose (or golden syrup) and 100ml of water and cook over a low heat to dissolve. Once the mixture is fully dissolved, boil it until it reaches 120°C on a thermometer.





Step 6 – While the syrup is cooking, whisk the egg white in the bowl of a stand mixer until firm but not dry. As soon as the syrup reaches 120°C, remove from the heat. Stir in the gelatine.






Step 7 – Turn the mixer on full speed with your egg white already mixed. Gently pour the sugar syrup into the egg white in a steady stream. Whisk for 8 minutes, until the mixture is now thick and glossy. Add in the vanilla extract, then transfer the mixture into a medium piping bag fitted with a 1cm round nozzle.





Step 8 – Melt 150g of dark chocolate until it’s just melted, and pull straight off the heat. Add in 75g of milk chocolate and stir until it’s fully melted through the dark chocolate. This should leave you with a nice, glossy chocolate.

Step 9 – To assemble, spread some of the melted chocolate over the bases of 8 biscuits. Leave to set. Pipe a layer of marshmallow over the remaining 8 biscuits.







Step 10 – Turn the chocolate-coated biscuits chocolate-side down. Spread the upper side with a layer of jam, then place a marshmallow-coated biscuit on top, marshmallow-side facing downwards.






Step 11 – Place the biscuits on a wire rack over a tray and pour the remaining melted chocolate over the top. Spread with a palette knife to create a smooth layer, spreading the chocolate around the edges until the biscuits are covered. Leave to set before serving.