Time for Tea

Sweet treats with tea are my all time favourite, and what better high tea classic than the good old teacake. This home-made version is way better than shop bought, a definite must try!

I remember seeing chocolate teacakes as the technical challenge on the Bake Off once and thinking jeeez what a faff, I’m never going to waste my time making those. However, after receiving this gorgeous book by Peyton and Byrne for Christmas, one of the stand out recipes that I knew I had to give a go were these scrumptious teatcakes.

Not only is this book so so beautiful, it’s full of amazingly simple recipes including all the classics, and this particular recipe is super easy to follow.

You will need:

For the biscuit:

220g Plain flour

1/4 tsp baking powder

1/4 tsp Bicarbonate of soda

Pinch of salt

120g Unsalted butter

12og Caster Sugar

2 Egg yolks

1/4 tsp vanilla extract


For the Marshmallow filling:

4 Egg whites

200g Caster sugar

1 tbsp Golden Syrup

Pinch of salt

1/4 tsp vanilla extract


Chocolate topping:

400g Milk Chocolate

Preheat the oven to 180 C/gas mark 4, and line two baking trays with parchment.

In a bowl sift together the flour, bicarb, and baking powder and leave to one side.

In a large mixing bowl cream the butter and sugar together until pale and fluffy. Then add the egg yolk until combined.

Add the flour mix to the mixing bowl and mix until combined and starts to come together in clumps.

Bring the mix together with your hands to make a ball.

Pull off equal size clumps of dough and roll each into smooth balls in your hands. Place on the baking tray and flatten into round biscuits.

Bake your biscuits for about 10 minutes or until golden around the edges.

Remove from the oven, your biscuits will be very soft but don’t worry they will harden as they cool. Leave the biscuits to cool completely while you get on with the marshmallow mix.

Place all the marshmallow ingredients into a heatproof bowl and place over a pan of shallow simmering water. Whisk the mix continuously until the mixture is opaque, starting to froth and get slightly thick. Once at this stage, remove the bowl from the saucepan and whisk until the mixture resembles a thick mallowy consistency with stiff peaks.

Fill a piping bag with the marshmallow.

At this point I added jam to the middle of my biscuits, but it’s up to you if you want a fruity centre.

Pipe your marshmallow onto each biscuit, see my pictures above. Once all biscuits are suitably piped, leave to set.

Melt your chocolate in a bowl over a saucepan of shallow simmering water. Once melted, remove from the pan and leave to cool slightly just so that it’s not really hot.

Spoon the melted chocolate over the teacakes letting it drip off and covering the whole biscuit and marshmallow.

Leave to set.

I sprinkled the top of my teacakes with edible glitter for added shine.




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