• 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.

MARSHMALLOW

• 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.

CONSTRUCTION

• 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.