Preheat oven to 170℃. Line 2 large baking trays with baking paper.
Combine all biscuit ingredients in a large bowl or mixer until well combined.
Roll out cookie dough between two sheets of baking paper until 1-2mm thickness. Using a 5 cm cookie cutter, cut into 60 biscuits and place in single layer on baking trays.
Bake 7 minutes or until the edges of the cookies are just starting to brown or feel crisp.
Cool on wire rack until crisp, this will take a couple of hours.
In a small saucepan, over medium heat dissolve sweetener in half of the water.
Add gelatin to remaining water and stir to combine. Add to saucepan and whisk to dissolve.
Once gelatin has dissolved pour mixture into a mixer and mix on high speed until light and fluffy. This will take about 10-12 minutes depending on the mixer.
Spread 30 biscuits with 1 teaspoon of jam and top with a spoon full of marshmallow. Sandwich with another biscuit and gently squish marshmallow to spread. Alternatively, for a 3 layer wagon wheel add another spoonful of jam and marshmallow to complete. Place onto tray and refrigerate until set.
Coat with melted chocolate and place onto baking paper lined plate. Refrigerate until set.
Makes 30 double or 20 triple layer wagon wheels.
Store in fridge for up to 1 week.
Biscuits are delicious on their own.
You can substitute any berry of choice.
Grass-fed beef gelatin works best. Some brands have been known to split.