Chocolate Teacakes

Today I’m sharing my take on these chocolate teacakes – you may know the more well known brand version of Tunnock’s chocolate teacakes.

If you haven’t ever tried a chocolate teacake – you’re really missing out. It starts with a biscuit base, topped with a marshmallow filling and finished with a thin layer of milk chocolate – the three elements may not sound like they work together but trust me on this one, they do.

These delectable treats start with a linzer biscuit base, as this biscuit melts in the mouth and isn’t overly heavy or stodgy, that is then topped with a super light marshmallow (nothing will beat homemade marshmallow – its honestly so much better than the mass produced stuff) and to tie everything together, you have a thin layer of melted milk chocolate.

Of course, these may not be the iconic version wrapped in the red and silver foil but they are the perfect homemade version.

Anyway, let’s get started, shall we?

 

Ingredients:

Linzer biscuit base:

300g plain flour.

200g butter.

100g icing sugar.

1 egg yolk.

 

Marshmallow filling:

175g granulated sugar.

75g liquid glucose.

4 leaves of gelatine.

125ml water.

1/2 tsp vanilla extract.

2 egg whites.

2g salt.

 

Chocolate coating:

300-400g milk chocolate, melted.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining a baking tray with parchment paper and getting any equipment you may need, such as a stand mixer and a medium size saucepan. Don’t forget  to preheat your oven to 180˚c

Start by placing the butter and icing sugar into a mixing bowl and beat them together until they are well combined.

Next add in the egg yolk and mix until it’s fully incorporated. You can then give the bowl a good scraping down, just to incorporate any bits that nay not have been worked in from earlier on.

Then go ahead and add in the flour and mix until its fully incorporated – try your best not to over-mix as this will make the biscuits tough in texture.

Bring your dough into a rounded disc shape, which is around 3-4cm thick. As this dough doesn’t need to be refrigerated before using it, you can process it straight away.

Roll the dough out until its around half a centimetre in thickness, then using a 9cm round cutter, cut as many rounds out as you possibly can (when it comes to re-rolling the dough, only do this once, as you don’t want to overwork the gluten). Then place the rounds onto a lined baking tray and place into your preheated oven and bake for 11-12 minutes or until they are slightly coloured around the edges – you’re not looking for them colour too much.

Once baked, allow to cool fully.

Now to make the marshmallow – it’s super easy and takes next to no time to make.

To start, place the sugar and glucose into a saucepan and stir well. Place on the hob over a medium-high heat and allow to come up to 118˚c (or better known as soft ball stage). As the mixture comes up to temperature, you don’t want to stir it as that may cause crystallisation – which will ruin your mix.

As soon as the sugar is boiling, prepare the other ingredients. Soak the gelatine leaves in water until softened. Squeeze out the excess water and then place the gelatine and 250ml water and place over a low heat, stir constantly until the gelatine has melted.

Transfer the mixture into a mixing bow and add in the egg whites. Whisk everything together over a medium-high speed until the egg whites reach a soft peak consistency.

When the sugar has come up to 118˚c, you can go ahead and lower the speed of the mixer and carefully pour the hot sugar mixture down the side of the bowl – don’t pour directly onto the whisk, as if this touches your skin, it will burn you. Once it has been added, turn up the speed to a medium speed and mix for 2 minutes before cranking the speed up to high and whisk for a further 10 minutes. By the end of the time, the marshmallow mixture should be fully and glossy.

Low the speed back dow and add in the vanilla and salt, whisk for a further 1 minute and then transfer the mixture into a piping bag fitted with a medium round piping tip.

Pipe the marshmallow on top of the linzer biscuit base, ensuring you have a little peak on top. Repeat for the remaining biscuits. Once you have piped the marshmallow, you will want to allow the mixture to skin over a little, so leave them for a short while until a skin forms. They will still be sticky and stretchy but won’t break when pressed.

Whenever you’re ready to finish them off, simply melt your milk chocolate, ensuring the chocolate doesn’t get too hot while you’re melting it down.

Then take the smooth melted chocolate and pour over your marshmallow and biscuits, ensuring they covered all over. Repeat until they have all been covered and allow the chocolate to firm up.

Whenever you’re ready, enjoy them with a cup of tea or coffee and enjoy!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.