VivaSync

Dazzled by this year’s mouthwatering masterpieces? Then try making Prue, Paul and the contestants’ creations yourself with these recipes from the show’s new cookbook 

Wagon Wheels™ consist of two plain biscuits sandwiched with marshmallow and coated in chocolate. This version of the classic snack contains a layer of jam, too

Wagon Wheels™ consist of two plain biscuits sandwiched with marshmallow and coated in chocolate. This version of the classic snack contains a layer of jam, too.

What you will need Sugar thermometer; medium piping bag fitted with a 1cm round nozzle; 8cm round cutter; 2 baking sheets lined with baking paper

Makes 8

• 200g (7oz) plain flour, plus extra for dusting
• A pinch of salt
• 150g (5½oz) salted butter, diced
• 75g (2¾oz) caster sugar
• 1tbsp vanilla paste
• 1 egg yolk
• 225g (8oz) 70% dark chocolate, melted (see tip on page 43), to coat
• About 210g (7½oz) raspberry jam

For the marshmallow (this will make more than you need)

• 1 x 12g sachet powdered gelatine
• 200g (7oz) caster sugar
• 1½tsp liquid glucose
• 1 large egg white 
•  ½tsp vanilla extract

Step 1 To make the biscuits, tip the flour, salt and butter into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and vanilla paste, then add the egg yolk. Using your hands, bring the dough together. Wrap in clingfilm and chill for 30 minutes.

Step 2 For the marshmallow, pour 100ml of water into a bowl, then sprinkle the gelatine over the top to soften. Set aside. Tip the sugar into a pan, add the glucose and 100ml of water and cook over a low heat to dissolve. Increase the heat and bring to the boil. Cook until the syrup reaches 120°C on a sugar thermometer.

Step 3 While the syrup is cooking, whisk the egg white in the bowl of a stand mixer until firm but not dry. As soon as the syrup reaches 120°C, remove from the heat and stir in the gelatine.

Step 4 With the mixer on full speed, pour the sugar syrup over the egg white in a steady stream. Whisk for 5-8 minutes, until the mixture has become thick and glossy. Whisk in the vanilla extract, then spoon the mixture into a medium piping bag fitted with a 1cm round nozzle.

Step 5 Leave to cool to a perfect piping consistency – cool, but not completely set.

Step 6 Heat the oven to 180°C/fan 160°C fan/gas 4. On a floured worktop, roll out the dough to 3mm thick. Cut out 16 circles with the 8cm cutter and place on the baking sheets. Freeze for 10 minutes, then bake for 10-12 minutes, until just golden. Remove from the oven, cool on the trays for 3-5 minutes, then transfer to a wire rack to cool completely.

Step 7 To assemble, spread some of the melted chocolate over the bases of 8 biscuits. Leave to set. Pipe a layer of marshmallow over the remaining 8 biscuits.

Step 8 Turn the chocolate-coated biscuits chocolate-side down. Spread the upper side with a layer of jam, then place a marshmallow-coated biscuit on top, marshmallow-side facing downwards.

Step 9 Place the biscuits on a wire rack over a tray and pour the remaining melted chocolate over the top. Spread with a palette knife to create a smooth layer, spreading the chocolate around the edges until the biscuits are covered. Leave to set before serving.

EXCLUSIVE BOOK OFFER: The Great British Bake Off: Get Baking for Friends and Family by The Bake Off Team is published by Sphere, £20. To order a copy for £16 visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Spend £30 on books and get free premium delivery. Offer valid until 28/10/2018. Food photography: Susanna Blåvarg. Paul & Prue photo (cover): Alex Smith/Smith & Gilmour 

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