And now, tea cakes! I saw them on GBBO and then saw Paul & Mary make them on their masterclass show and felt like giving them a go! They were very time consuming and challenging but so so so rewarding. I didn't have the right kind of mould as I couldn't find a domed one but the rose one I found worked well and looked amazing, if I do say so myself!
Ingredients for the shells
400g dark chocolate
For the digestive biscuits
50g plain flour
50g plain wholemeal flour
pinch of salt
1/2 tsp baking powder
25g caster sugar
25g unsalted butter, diced
2 tbsp milk
For the marshmallow
3 free range egg whites
150g caster sugar
2 tbsp golden syrup
1/2 tsp salt
1/2 tsp vanilla paste
1. Break up 300g of the dark chocolate and melt it over a pan of boiling water. Leave to cool and firm up slightly.
2. Meanwhile, make the biscuits. Combine the flours, salt, baking powder and sugar in a mixing bowl. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Then add the milk and work with your hands until it comes together to make a smooth ball of dough.
3. Turn out onto a lightly floured surface and roll out thinly. Cut out 6 biscuits using a round cutter. Arrange slightly apart on baking tray, lined with greaseproof paper. Prick each biscuit a few times with a fork. Chill for 10 minutes while you preheat the oven to 140.
4. Bake for 12 minutes until firm and just starting to colour. Transfer to a wire rack to cool.
5. Spoon a bit of melted chocolate into the moulds and spread up the sides using the back of a spoon until the moulds are completely covered. (Take your time doing this!) Leave to set but not in the fridge.
6. Dip the biscuits into the remaining melted chocolate to cover them completely. Leave to set on a piece of greaseproof paper.
7. To make the marshmallow, put all the ingredients in a bowl over a pan of simmering water. Whisk with an electric hand mixer on full power for 6 minutes. until you have a bowl of thick, glossy, silky-smooth and thick meringue. Remove the bowl from the heat and whisk for a few minutes until cool. Leave until it's completely cold then spoon into a piping bag.
8. Melt the remaining 100g of chocolate and spoon into another piping bag.
9. To assemble the tea cakes, snip the end off the end of the piping bag and pipe the marshmallow into the moulds until 3/4 full. Cut the end off the other piping bag and pipe a small amount of chocolate on top of the marshmallow and around the edge of the mould. Place the biscuit on top and leave to set completely.
10. Very carefully remove the chocolate tea cakes from the mould.
|My rose mould|
|Melted chocolate, cooling|
|Digestives, after baking|
|All piped and ready|
I was very pleased with how they turn out, only one broke coming out of the mould.They were very, very sweet but totally delicious! X Bo