The Bakinglady 

Makes 30

There is something quite comforting about the humble marshmallow, little pillows of billowing squidgeyness in soft pastel shades that entice you with the silent promise of biting into a cloud of vanilla and sugary goodness. Wagon Wheel biscuits were a favourite childhood treat and seemed to fill my chubby little hands like a giant toy Frisbee taking an age to eat. I have created these delicious caramel biscuits as my homage to the chocolate covered Wagon Wheel with its marshmallow and luminous red jam filling but with a grown up twist, combining buttery caramel and fluffy marshmallow into a decadent filling for crisp shortbread biscuits. As a final extravagance I have topped them with a smooth caramel and chocolate disc. Perfect!

What you need

100g light soft brown sugar

200g salted butter

300g plain flour

1 level teaspoon vanilla essence

Good pinch of salt

For the Charamallo filling

150g white marshmallows

100g dulce con leche or Nestle Caramel flavoured condensed milk

200g salted butter at room temperature

1 packet Cadburys Dairymilk Caramel Nibbles (or giant chocolate buttons if you can’t find them)

What you do

Start by making the Charamallo. Place the marshmallows into a large microwavable bowl with ½ tablespoon water and melt the marshmallows in the microwave in twenty second bursts, until the mallows are all gloopy, stir in the dulce con leche or caramel and leave to cool to room temperature then whisk in the butter until the mixture is smooth. Place the bowl into the fridge to chill whilst you make the biscuits.

Preheat the oven to 160c for a fan oven or 180c for a regular oven

Place the butter, salt, vanilla essence and soft light brown sugar into the bowl of an electric mixer and beat them together until light and fluffy then gently beat in the flour until just incorporated.

Roll the shortbread dough out on a lightly floured work surface until it’s the thickness of a £ coin or a 1 euro piece then cut out small circles using a 2” diameter circle cutter. Place the circles onto baking sheets and bake in the preheated oven for 10-12 minutes or until the biscuits are a light golden brown around the edge. As soon as the biscuits are removed from the oven immediately place a single caramel chocolate button on the top of half of them then leave to cool on the baking tray. Once the biscuits are completely cold turn over the ones that don’t have a chocolate button on the top so that you can pipe onto the level flat bases.

Beat the chilled frosting with a electric mixer until its pipeable then place the mixture into a piping bag with a 1cm opening.

Pipe a swirl of the filling onto the upturned biscuits then top each one with a chocolate topped one and squeeze gently together until the filling oozes to the edge.

Store in an airtight container