Tunnocks Tea Cakes
Tunnocks Tea cakes are an British snack that is made with homemade biscuits, dark chocolate, and fluffy marshmallow.
Electric mixer fitted with whisk attachment
Measuring cups and spoons
5 cavity half dome silicon mold
- 1½ 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
- 14 oz 60% cacoa chocolate bars or chips
- 3 large egg whites
- ¾ cup granulated sugar
- 6 tsp golden syrup
- ½ tsp salt
- ½ tsp vanilla extract
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).
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.
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.
Serving: 12peopleCalories: 381kcalCarbohydrates: 52gProtein: 6gFat: 17gSaturated Fat: 13gTrans Fat: 1gCholesterol: 48mgSodium: 186mgPotassium: 249mgFiber: 2gSugar: 32gVitamin A: 238IUVitamin C: 1mgCalcium: 132mgIron: 1mg