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What you’ll need


160g unsalted butter, softened

caster sugar

60g Sunshine Sugar Caster Sugar

The Healthy Baker Plain Flour

250g The Healthy Baker Plain Flour


1 jar vanilla marshmallow fluff spread

raspberry jam

¼ cup raspberry jam

milk chocolate

360g milk or dark chocolate

gold glitter

to decorate edible gold leaf


Preheat the oven to 150oC and line two large baking trays with baking paper.


In the bowl of a stand mixer, beat the butter and sugar until well combined. Add the flour and mix on low until a dough starts to form.


Lightly flour your work surface and tip the dough out. Bring it together with your hands, then dust the top with more flour and roll out with a rolling pin until it is about 2mm thick.


Cut out biscuits using a 68mm straight edged round scone cutter, and place on your prepared trays. You should get 24 biscuits.


Bake for 18 minutes, or until the biscuits are a light golden colour. Allow the biscuits to cool on their trays.


Once the biscuits have cooled completely, spread 1 tsp of the Fluff spread on one side of half the biscuits. Place these biscuits in the fridge for about half an hour to allow the Fluff spread to firm up.


Spread a small amount of jam on the remaining biscuits.


Melt the chocolate, stirring constantly until completely melted. Then sandwich the biscuits together.


Using two forks, carefully dip the sandwiched biscuits into the melted chocolate allowing them to become completely covered in chocolate. Place each covered wagon wheel on the parchment paper and allow the chocolate to set (you may want to leave this overnight).


Once the chocolate has set, decorate the top of each wagon wheel with some gold leaf.