Tunnock's Teacakes...With a Twist

Its Saturday once again, would you believe it?

Today's recipe is not one for those on a diet (unless you're having a cheat day, then go right ahead). It's my take on the classic Tunnock's Teacake...

The classic teacake has a dome of chocolate filled with marshmallow and supported with a biscuit bottom. However, I didn't have the right silicone moulds at home to create the dome of chocolate, so I thought on my feet and made a slightly different version...a buttery shortbread biscuit base, dipped in dark chocolate, gooey marshmallow meringue, and drizzled in more dark chocolate. Does it get much better?


Read on for the recipe...

Ingredients
300g dark chocolate (I used Bournville)
200g plain flour
Pinch salt
½ tsp baking powder
50g caster sugar
50g butter
2-3 tbsp milk

For the marshmallow
3 eggs, whites only
150g caster sugar
6 tsp golden syrup
½ tsp salt

Method
Preheat the oven to 170C/325F/Gas 3.
To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips.
Add the milk and stir everything together to form a smooth ball.
On a floured surface roll out the dough to about 5mm thick. Cut out six rounds with a 7.5cm round cutter.
Place the rounds on a baking tray and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked.
Bake the biscuits for 10-12 minutes.
Remove the biscuits from the oven and cool on a wire rack.

Melt the chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water).  Leave aside to cool slightly.
Dip the cooled biscuits in the remaining melted chocolate, covering them completely. You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife.
Place the coated biscuits onto parchment paper. 

For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold its shape.
Spoon the marshmallow mixture onto the biscuits.

With the remaining chocolate, place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden.
Snip a 2cm end off the piping bag with the chocolate in it.
Carefully pipe some chocolate on top of the marshmallow to decorate.
Leave the teacakes to set until completely cool.
Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine.

And voila! How simple is that? They look and taste gorgeous, let me know what you think!

Happy baking,
Charley x

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