Chocolate Teacakes

The sun came out this weekend! I was starting to think it was never going to happen. 

It is this weather that makes living in a flat difficult. I'm crying out for a garden, even more so since seeing paddling pools for sale in Tesco. It made me think of warm summer days when I was a child, filling the paddling pool with buckets of water and waiting for the ice cream van. 

Today called for a little nostalgia. I could think of nothing better than re-creating one of my favourite treats, Tunnock's chocolate teacakes. There are few British adults whose lives haven't been magically touched by a chocolate teacake.

Nostalgia is a wonderful thing. It gets you through bad days and inspires you to make good days. It's the reason things come back into fashion, and even when they fall out of fashion, you can look back with a fondness. 

It's nostalgia that makes me want to buy jelly shoes and eat push pops. At 26, however, I fear the time has passed for me to wear jelly shoes with a serious face. 

In the absence of push pops, I give you chocolate teacakes.

Chocolate Teacakes
(recipe from British Baking by Oliver Peyton)
Makes 12 teacakes

Biscuit base:
110g plain flour
1/8 teaspoon baking powder
1/8 bicarbonate of soda
pinch of salt
60g unsalted butter, softened
60g caster sugar
2 egg yolks (save the whites for the marshmallow)
1/2 teaspoon vanilla extract
1 tablespoon double cream

Marshmallow filling:
2 egg whites
100g caster sugar
1 tablespoon golden sryup, plus 1 teaspoon
pinch of salt
1/2 teaspoon vanilla extract

Chocolate topping:
250g milk chocolate (I used a mix of milk and plain which works great as well)

  1. Preheat your oven to 180 C/350 F. Line two baking trays with greaseproof paper and put to one side. 
  2. In a bowl, sift together the flour, baking powder, bicarb and salt and put aside.
  3. In a separate bowl beat together the butter and sugar until pale and fluffy. Add the egg yolks and vanilla extract and mix well. Beat in the cream and then add the flour mixture and mix until just combined. Try not to overmix it. 
  4. Using a tablespoon scoop up the dough and then roll into a ball and place about 5cm apart. Flatten the tops of the balls to create a thick disk shape. Bake for 10 minutes, then remove from the oven and leave to cool completely.
  5. Whilst the biscuits are cooling, we can make the marshmallow filling. Put all the ingredients into a heatproof bowl and sit over a pan of boiling water. This is the workout part...whisk continuously for 10-15 minutes until it becomes the consistency of thick cream. Remove from the heat and, using an electric whisk, whisk the mixture until it turns white and reaches the consistency of meringue. Once it holds its shape it is ready to pipe. 
  6. Scoop the filling into into a piping bag and, using a plain round tip or just snipping the end of the bag off, pipe onto the biscuit bases and put aside to set.
  7. Now, the chocolate. Over a bowl of simmering water, melt half of the chocolate - stirring only once or twice. Then remove the pan from the heat and put the rest of the chocolate in. Leave it for about 7 minutes and then stir it all together. 
  8. To finish, place the teacakes on a wire rack with some greaseproof paper underneath. Spoon the chocolate over the top of each teacake and leave to set - this can take up to 1 hour. 
These really need to be eaten the same day as making, but I'd be surprised if you had any left.