Tunnock's Tea Cakes
A homemade version of the classic Scottish Tunnock's tea cakes — biscuit bases topped with flavoured marshmallow and enrobed in dark chocolate moulds.
🍳 Cook: 10 min
Ingredients
| 300 g | 40% dark chocolate, chopped | |
| 150 g | plain flour | |
| 50 g | wholemeal flour | |
| 1 tsp | 5 ml | baking powder |
| 50 g | softened butter | |
| 50 g | caster sugar | |
| 2 | egg yolks | |
| 2 tbsp | 30 ml | double cream |
| 3 | free-range eggs, whites only | |
| 150 g | caster sugar (for marshmallow) | |
| 2 tbsp | 30 ml | golden syrup |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | vanilla extract |
| 2 tbsp | 30 ml | freeze dried raspberries + pink food colouring |
| 1 tsp | 5 ml | peppermint extract + green food colouring |
Instructions
- Mix the flours, baking powder and salt together, rub in the butter then add the egg yolks and cream to bring it all together.
- Roll the mixture out to 5mm thick then cut out 15 rounds, the same size or slightly bigger than your chocolate moulds.
- Chill for 30 minutes then bake at 170C for 10 minutes.
- Remove from the tray immediately and put on a wire rack to cool.
- Melt 150g of the chocolate in a bowl over simmering water.
- Once melted, remove from the heat and tip in the remaining 150g - stir until all of the chocolate is melted through.
- Wait until the chocolate has begun to thicken then spoon it into your moulds, and use the back of a spoon to spread it around.
- Keep the chocolate bowl and any remaining chocolate in it.
- Put all of the marshmallow filling ingredients, except the flavourings, into a bowl over a saucepan of boiling water.
- Heat the filling until all of the sugar has dissolved and the mixture is frothy - about 10 minutes, stirring with a whisk so the eggs don't cook.
- Remove from the heat and whisk with an electric whisk until stiff peaks are formed.
- Divide into three and flavour and colour each portion, then put the mix into a piping bag.
- Pipe the marshmallow into the chocolate moulds and then place a biscuit round on top of the marshmallow.
- Heat the chocolate bowl again over simmering water then remove from the heat and add the last 50g chopped chocolate to the bowl - mix until melted.
- Pour the chocolate over the biscuits and spread out with a palette knife then place in the fridge until set.
- When set, release the teacakes from their moulds, and, if necessary, trim the bottoms so that you have perfects rounds.