Every day, in my lunch box, there would be a Wagon Wheel. I loved them when I was a kid and I always saved it to the end of my lunch for something extra special to look forward to. I remember how big they seemed, how marshmallow-y and they made me so very happy!
I also remember for a long time they kind of, disappeared. So imagine my delight when they reappeared on our shelves a few years ago. New branding but same lovely treat… or was it?
There raged a debate which continues strong today about the size of the Wagon Wheel. ‘Who has shrunk our Wagon Wheels?’ one article reads ‘it’s definitely smaller’ one comment confirms. I wanted to get to the bottom of this.
According to the Wagon Wheel wikipedia page it states;
There have been many debates amongst fans of the biscuit about its size. Wagon Wheels have supposedly shrunk in size over time, but Burton’s Foods Ltd has denied this. It has been suggested that the supposed shrinkage is due to an adult’s childhood memory of eating a Wagon Wheel held in a much smaller hand; this argument is perhaps moot, as it does not explain why the modern Wagon Wheel appears to be fatter than the original.
And check out my new favourite song, an instant classic – Burton’s Wagon Wheels (Are Smaller Than They Used To Be)
As you can see, it’s a very passionate topic. And one I’ve decided to take into my own hands and create a Wagon Wheel as big as I remember them being – GIANT.
For this biscuit you will need –
- 160g caster sugar
- 320g unsalted butter
- 480g plain flour
For the filling you will need –
- Fluff Marshmallow Spread
For the coating you will need –
- 400g Milk Chocolate
Method;
- Make the shortbread dough
- Make two large round biscuits
- Leave to cool completely
- Spread Fluff onto one biscuit and sandwich gently
- Melt chocolate and cover
- Leave to set and enjoy!
Follow the recipe video below to make your own Giant Wagon Wheel! Then you too can enjoy the nostalgia of eating a proper size chocolate biscuit! Haha!!
Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.
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Happy baking!
Britt xo
