Move over Mr Tunnock, it's time to make marshmallow teacakes at home. The sense of satisfaction when these are made can never be rivalled by simply removing red-and-silver tin foil.
I adapted this recipe to suit my ingredients (the original is in Peyton and Byrne's baking book), and there are a number of possible alterations you can make. You can follow the original and use plain wheat flour and double cream in the biscuit base. If you prefer you can use dark chocolate to cover the teacakes, or even white chocolate if you want to give the teacakes a makeover. A good thing about this recipe is that the marshmallows don't contain any gelatin so it is suitable for vegetarians.
I adapted this recipe to suit my ingredients (the original is in Peyton and Byrne's baking book), and there are a number of possible alterations you can make. You can follow the original and use plain wheat flour and double cream in the biscuit base. If you prefer you can use dark chocolate to cover the teacakes, or even white chocolate if you want to give the teacakes a makeover. A good thing about this recipe is that the marshmallows don't contain any gelatin so it is suitable for vegetarians.
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| Mr Tunnock would be proud. |
biscuit base:
30g butter, softened
30g caster sugar
1 egg yolk (reserve the white for the filling)
¼ tsp vanilla
1½ tsp crème fraîche
55g rice flour
pinch each of baking powder and bicarbonate of soda
pinch of salt
marshmallow filling:
1 egg white
50g caster sugar
2 tsp golden syrup
pinch salt
¼ tsp vanilla
chocolate topping:
100g chocolate (milk/dark/mix), chopped into small pieces
