- For the Biscuit Base:
- 50g caster sugar
- 50g butter
- 2 tablespoons milk
- 100g ground almonds
- 100g plain flour, plus extra for dusting
- a pinch of salt
- 1 teaspoon baking powder
- For the Marshmallow:
- 3 free-range egg whites
- 150g caster sugar
- 2 tablespoons golden syrup
- a pinch of salt
- 2 tablespoons rose water, or a few drops of rose essence
- 18 whole almonds (skins on), finely chopped in a food-processor
- 300g dark chocolate, 70% cocoa solids, broken into small peices
Tea cakes are a wonderful little treat that children (and adults) will love.
Making them does require a steady hand and a lot of patience, but as with most things practice makes perfect.
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- Start by making the biscuit base. Cream the butter and sugar together until pale. Slowly add the milk, and don’t panic if it looks like a curdled mess. Sift in the remaining ingredients and stir to form a dough. Wrap in clingfilm and refrigerate for about half an hour to firm up. Preheat the oven to 170°C/Gas 3.
- On a lightly floured surface, roll the dough out to about 0.5cm thick. Cut into rounds measuring about 7cm in diameter. Place on a tray lined with parchment paper and refrigerate for 10 minutes. (You can chill them overnight, or even freeze them, if preparing in advance.) Cook the biscuits for approximately 15 minutes, until firm and golden, then cool on a wire rack.
- Meanwhile, make the marshmallow. Place all of the ingredients except the almonds and chocolate in a large heatproof bowl set over a pan of simmering water, making sure that the bowl and water don’t come into contact. Whisk by hand or with an electric whisk continuously for about 15 minutes, until the mixture has doubled in size and forms stiff peaks. Fold in the chopped almonds and spoon the marshmallow into a piping bag and set aside.
- Place the chocolate in a bowl over simmering water (making sure the bowl and water don’t touch) until melted and smooth. Dip one side of each of the cooled biscuits into the chocolate and place on a wire rack to set.
- Make a small cut in the piping bag and pipe a spiral of marshmallow thats approximately 6cm tall on top of each biscuit. Leave the teacakes to set in a cool place for about 10 minutes and then ‘nappe’ (coat) each with the melted chocolate (you may need to re-melt it a little). Let the chocolate set for around 5–10 minutes before serving.
From Smashing Plates by Maria Elia, Published by Kyle Books
Available on Amazon