1. Cream together the caster sugar and sunflower spread then crack in the egg and add the vanilla extract, beat in with a wooden spoon.

2. Add the plain flour and beat in to create a thick dough. Wrap the dough in clingfilm and chill for 10 mins before rolling.

3. Once chilled place between 2 pieces of cling film and roll out until about half a centimetre thin, cut out 16 rounds with a 6cm cookie cutter. Place on a lightly greased baking tray and bake on gas mark 5 for 10-12 minutes.

4. Remove from the oven and transfer to a cooling rack, allow to go cold before continuing.

5. Once the biscuits are cold put a teaspoon of jam on 8 of the biscuits (the other 8 will be the tops)

6. Place the marshmallows and 20g sunflower spread in a saucepan and place on a low heat, stir until the marshmallow has melted. You need to work quick with this as it sets fast and feels like you are working with chewing gum!

7. Add a dollop of the marshmallow on top of the jam but not to much, be prepared for it to run and get really sticky. Place a plain biscuit on top to sandwich together.

8. Cover a plate or baking tray with cling film and set aside.

9. Melt dairy free chocolate in a bowl (few seconds in the microwave), balance a biscuit sandwich on a fork and dip in the chocolate so the bottom gets coated, use a spoon to coat the rest with chocolate. Place the wheel on to the cling filmed plate/tray. Repeat with the other wheels.

10. Put the tray/plate of wagon wheels in the fridge to set for half an hour or more before eating.