Marshmallow Teacakes

I’ve had my eye on Peyton & Byrne’s Marshmallow Teacakes ever since I bought their British Baking book but for some reason I have been put off making them because of the different stages involved in the recipe but decided to get stuck in for this month’s Alphabakes Challenge from  The More than Occasional Baker and Caroline Makes (bake something beginning with/using an ingredient beginning with the letter T). The challenge is hosted by  The More than Occasional Baker this month.

I don’t know why I didn’t make them sooner – they were actually really easy to make and soooo yummy! Biscuit, marshmallow and chocolate; what’s not to love?!

Peyton & Byrne’s Marshmallow Teacakes
(makes 6 – the original recipe is doubled to make 12 but I didn’t need that many so halved it!)

For the biscuit base

55g plain flour
1/8 tsp baking powder & bicarbonate of soda (a little of each to make a total of 1/8 tsp)
Pinch of salt
30g unsalted butter, softened
30g caster sugar
1 egg yolk (save the white for the filling)
1/4 tsp vanilla extract
1/2 tbsp double cream (I didn’t have any so used milk which was fine)

For the marshmallow filling

1 egg white
50g caster sugar
1/2 tbsp golden syrup (you could also use maple syrup, as I did, or honey)
Pinch of salt
1/4 tsp vanilla extract

For the chocolate topping

125g milk chocolate, chopped into small pieces

– Preheat the oven to 170C (fan oven) and line a large baking tray with baking paper

– Sift together the flour, baking powder/bicarbonate of soda and salt in a bowl and set aside.

– In a separate bowl beat together the butter and sugar until pale and fluffy. I did this with a wooden spoon as there weren’t a lot of ingredients for a mixer to get into. Add the egg yolk and vanilla and mix together well. Beat in the cream/milk and then add the flour. Mix until just combined – be careful not to overmix.

– Use a tablespoon to drop 6 scoops of dough about 5cm apart onto the baking tray. Bake until the edges just turn golden (about 8 -10 minutes). Remove from the oven, leave on the tray for a couple of minutes and then transfer onto a wire rack to cool completely.

– Make the marshmallow filling – put the marshmallow ingredients into a heatproof bowl over a pan of boiling water. Whisk continuously by hand until the sugar has dissolved and the mix becomes frothy and slightly opaque. This took about 5-7 minutes for me, the book recommends 10-15 minutes but then uses double the ingredients.

– Remove the bowl from the heat and then whisk using an electric hand whisk into a meringue consistency. Once it is thick, white and holds it’s shape it is ready. Scoop it into a piping bag fitted with a large round tip and then pipe generous amounts of marshmallow onto each of the cooled biscuits. Put aside to set.

– Melt half of the chocolate gently in a heatproof bowl over a pan of just simmering water. When the chocolate has melted, remove from the heat and sprinkle the remaining chocolate over it. Leave without touching/stirring for 7 minutes, then stir together. It should all be melted.

– Place a wire rack over the baking tray lined with baking paper and set all the teacakes onto it. Spoon the milk chocolate on top of each teacake and leave to set before serving. P&B say this may take up to an hour but mine took a little longer. They are best eaten within a day of making but I doubt they’ll last much longer!





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