Teacakes have been on my to-bake list for a long time. They are possibly one of my favourite treats as long as they don’t have jam in the middle. Don’t ruin a tea cake with jam, jam and chocolate, really? I thought that making teacakes would be difficult but I was really wrong. Although you need to make sure you’ve got some time to spare as a lot goes in to making these beauties.
I made these last week with the help of my Sister in law and I could eat one of these right now, especially with this horrific cold I seem to have caught. I’m pretty sure the fluffy mallow could cure any ills. I’m not going to lie there were a few bits left over with resulted in us dipping biscuits into left over melted chocolate and piling the mallow on top. Cooks perks and all that!
We were running a bit short of time so we put these in the fridge to set. My advice? Don’t. Leave them to set by themselves as you will achieve that perfect shiny finish I didn’t. Although at that point we cared more about eating them than how they looked.
Scroll down for the recipe.
You will need:
A teacake mould (mine came from Lakeland)
for the biscuit
60g plain flour
1/2 teaspoon of baking powder
30g unsalted butter
30g caster sugar
1 medium egg yolk
1/2 teaspoon vanilla extract
for the mallow
3 medium egg whites
100g caster sugar
1 tbsp golden syrup
1/2 tablespoon vanilla extract
Break up 200g of chocolate and melt. Leave it to cool and firm up slightly.
Preheat the oven to 180ºC/Gas 4
To make the biscuits. Combine flour, baking powder and sugar in a bowl. Add the butter and using your finger tips make a “crumb texture”.
Add the egg and vanilla and bring the mixture together to form a dough.
Roll out the dough onto a floured surface and cut out 6 discs using a 7cm cutter.
Place on a lined baking tray and bake for 10-15 minutes. Until firm. Leave to cool completely.
Add one tablespoon of melted chocolate into the mould and spread with the back of the spoon. Not too thick that you can’t bite through it but not too thin it won’t hold its shape. Leave to set.
Dip one side of the biscuit into the chocolate until covered. Leave to set.
Then make the mallow. Add all the ingredients into a heatproof bowl. Place the bowl over a pan of simmering water. Using an electric whisk, whisk until you have a thick, stiff mixture. Remove from the heat and leave to cool slightly.
Melt the remaining 100g of chocolate.
Assemble the teacakes by placing the mallow into the chocolate mould. Place a biscuit on top.
Cover the top with the remaining chocolate to seal the teacake.
Leave the teacake to set completely. Once cool remover from the mould.