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Tunnocks Tea cakes

Tunnocks Tea Cakes

Tunnocks Tea cakes are an British snack that is made with homemade biscuits, dark chocolate, and fluffy marshmallow.
Prep Time 2 hrs
Total Time 2 hrs
Course Dessert
Cuisine British
Servings 12 people
Calories 381 kcal

Equipment

  • Electric mixer fitted with whisk attachment
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Silicon mat
  • Saucepan
  • Whisk
  • spatula
  • Candy thermometer
  • 5 cavity half dome silicon mold
  • Off set

Ingredients
  

Biscuits

  • cup all-purpose flour plus 1 tbsp
  • 1 tsp baking powder
  • ¼ cup granulated sugar
  • 2 large egg yolks
  • 3.5 tbsp unsalted butter chilled and cubed
  • 5 tbsp heavy cream

Tempered chocolate

  • 14 oz 60% cacoa chocolate bars or chips

Marshmallow filling

  • 3 large egg whites
  • ¾ cup granulated sugar
  • 6 tsp golden syrup
  • ½ tsp salt
  • ½ tsp vanilla extract

Instructions
 

Biscuits

  • Whisk the all-purpose flour, baking powder, and sugar together in a bowl. Rub in the butter with your fingers and then add in the milk to bring the dough all together.
  • Gently, knead the dough until smooth. Roll out the dough until it is about ⅛ inch thick. Use a 3 inch round cookie cutter to cut out rounds from the dough. This will make 12 rounds.
  • Transfer biscuits to the baking sheet and chill in the fridge for 15 minutes. This will help prevent the biscuits from spreading in the oven.
  • Preheat oven to 325°. Line baking sheet with silicon mat or parchment paper. Bake until the bottoms of each biscuit are lightly browned (13-15 minutes).

Chocolate tempering

  • Place two thirds of the dark chocolate into a double boiler (or stainless steel bowl over pan of boiling water). Stir the chocolate constantly with a silicon spatula until it has all melted. Do not let the temperature of the chocolate go over 115F.
  • Remove from the heat and let it cool. Only stir occasionally. Slowly mix in the last ⅓ of the chocolate stirring until they are fully melted. If the chocolate will not fully melt, it is okay to put back over the simmering water for a couple of seconds.
  • Remove the bowl from the heat and let it cool and thicken. Only stir occasionally.
  • Line a 5 cavity half dome silicon mold with the chocolate. Spooning it in to a cavity and spreading it evenly with a back of a spoon. Work fairly quickly before it sets. Once filled, set aside to allow to fully set. Repeat the process for an additional 6 biscuits.
  • Coat six of the biscuits with chocolate and set them aside to set on a piece of paper. Set the remaining chocolate aside for later.

Marshmallow filling

  • Put all the marshmallow filling ingredients into a bowl over a double boiler.
  • Heat the filling until all of the sugar has dissolved and the mixture is frothy (10 minutes). Stir constantly with a whisk so that the eggs don't scramble and cook.
  • Remove from the heat and with an electric hand mixer mix until stiff peaks are formed. Place marshmallow filling into piping bag fitted with a 1 inch round tip. Pipe filling into chocolate molds and then place biscuit on top of marshmallow.
  • Heat the chocolate over the simmering water and then remove from heat and add the rest of the chocolate to the bowl and mix until melted.
  • Pour the chocolate over the biscuits and use the off set spatula to spread it out. Place in the fridge until set.
  • When set, gently release the teacakes from the silicon molds. If needed, trim the edges of the bottoms to make perfect rounds.

Nutrition

Serving: 12peopleCalories: 381kcalCarbohydrates: 52gProtein: 6gFat: 17gSaturated Fat: 13gTrans Fat: 1gCholesterol: 48mgSodium: 186mgPotassium: 249mgFiber: 2gSugar: 32gVitamin A: 238IUVitamin C: 1mgCalcium: 132mgIron: 1mg
Keyword Tea cakes, Tunnocks, tea time, British dessert
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