Tunnock's Tea Cakes
Tea Cakes might be one of our favourite tea time snacks. Now you have 3 flavours to chose from!
- 300g 40% dark chocolate, chopped
- 150g plain flour
- 50g wholemeal flour
- 1 tsp baking powder
- 50g softened butter
- 50g caster sugar
- 2 egg yolks
- 2 tbsp double cream
- 3 free-range eggs, whites only
- 150g/51/2 oz caster sugar
- 2 tbsp golden syrup
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp freeze dried raspberries + pink food colouring
- 1 tsp peppermint extract + green food colouring
- 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.