GBBO Classic Wagon Wheels

Shopping list

• 250 g plain flour — for shortbread biscuits

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• 125 g unsalted butter — cold and cubed

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• 75 g caster sugar — for shortbread biscuits

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• 1 pinch salt

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• 2 tbsn cold water — 1–2 tbsp for shortbread biscuits

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• 15 g powdered gelatin — for homemade marshmallow

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• 60 ml cold water — for blooming gelatin

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• 200 g caster sugar — for homemade marshmallow

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• 75 g liquid glucose — for homemade marshmallow

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• 60 ml water — extra for homemade marshmallow

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• 1 tsp vanilla extract

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• 400 g dark or milk chocolate — tempered, for coating

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• 20 g cocoa butter or vegetable oil — for enrobing

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Step by step

1. 1

   Rub the butter into the flour and salt until it resembles breadcrumbs.

2. 2

   Stir in the sugar, then add cold water to form a dough.

3. 3

   Roll out to 4mm thickness on a floured surface, cut out even rounds using a biscuit cutter.

4. 4

   Bake at 180°C (160°C fan) for 10– 12 minutes until light golden. Cool completely.

5. 5

   Bloom the gelatin in the 60ml of cold water.

6. 6

   In a pan, heat sugar, liquid glucose, and the extra 60ml water to 115°C.

7. 7

   Pour the hot syrup over the bloomed gelatin while whisking on high speed.

8. 8

   Add vanilla and whip until thick, glossy, and holding stiff peaks.

9. 9

   Pipe a disc of marshmallow onto the flat side of half the biscuits.

10. 10

    Top with the remaining biscuits, pressing down gently.

11. 11

    Leave to set for 30 minutes.

12. 12

    Melt and temper your chocolate.

13. 13

    Dip each assembled wagon wheel into the chocolate to coat completely, tap off excess, and set on parchment paper to harden.