Recipe for Tunnock Cakes (Marshmallow Teacakes)

I cooked this yesterday, just a little to late to make it into the current build of the app. Either way no photos here just the basic ingredients and steps, after entering everything into the app the easiest way to just post the recipe here was to cut and paste from an app generated PDF:

Finished Tunnock

Nom nom nom

Recipe Below

Marshmallow Teacakes

Servings : 10

Preparation Time : 45 mins

Cooking Time : 10 mins

Ingredients

For The Biscuit Base

110g PlainFlour
1tsp. BakingPowder
1tsp. Bicarbonate Of Soda
Pinch Salt
60g Unsalted Butter (softened)
60g Caster Sugar
2 Egg Yolks
1/2tsp. Pure Vanilla Extract
1tbsp.Double Cream

For The Marshmallow Filling

2 Egg Whites
100g Caster Sugar
1/2tsp. Pure Vanilla Extract
Pinch Salt
1tbsp. Plus 1tsp. Golden Syrup

For The Topping

250g Good Quality Milk Chocolate

 

Method

1. To start set your oven to 180c/350f/gas mark 4 then grease and line two large baking trays. Separate your eggs into small bowls or cups, keeping the White for marshmallow and the yolk for the biscuit base. Due to the number of bowls you use along the way in this recipe I would recommended washing up as you go.
2. Sift the flour, salt, baking powder and bicarbonate of soda into a small bowl.
3. Place the softened butter, softening in the microwave for 10 seconds is acceptable, and caster sugar into a large bowl and cream together until it’s pale. Add the egg yolks and vanilla extract to the mix
4. Mix well then beat in the tablespoon of double cream. 5. Add the sifted flour mixture to the bowl.
6. Mix together until just combined, I used a palette knife for this stage scraping along the bottom to unstick any buttery bits. Be careful not to over handle the dough.
7. Placetablespoonsizeddollopsofdoughontoyour bakingtraysabout2″/5cmapartfromeachotherandany edge then bake for 10 minutes or until the edges of the biscuits brown.
8. When you remove the biscuits from the oven place them on a rack to let them cool.
9. Whilst the biscuits are baking start to prepare the marshmallow filling. Put all the ingredients in a heatproof glass or metal bowl onto a pan of boiling water.
10. Whisk by hand until the mixture becomes slightly frothy, opaque and the sugar has dissolved. Remove the bowl from the heat and whisk with the electric whisk until it will hold a peak like meringue and has turned White.
11. Now spoon or pipe this mixture onto your now cooled biscuit bases. I did this by hand, if you have a piping bag with a large plain tip you will find that preferable I expect.
12. Now in a heatproof bowl again over boiling water add half of the chocolate stirring constantly until it has melted then remove from the heat.
13. Chop the remainder of the chocolate into small pieces and add to the melted chocolate but don’t stir. After 5-10 minutes you should find it has melted after a quick stir together. This lets the chocolate cool down to a reasonable but still molten temperature.
14. Now the messy bit. Arrange your biscuits on one wire rack with one of the lined baking trays underneath and start to spoon the chocolate over the biscuits. You’ll want to ration the chocolate carefully here to ensure you cover all of them. I lifted the rack onto the other baking tray and recovered the lost chocolate with a palette knife using the baking sheet as a chocolate funnel.

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