Chocolate Teacakes!

Chocolate Teacakes

I saw this recipe on the lovely Tartelette blog the other week and knew that I was going to have to give it a try at some point. I mean, the idea of making home made marshmallow did excite me just a little bit!

The original recipe makes a truck load of these things – far more than mine and the Mr’s stomachs anticipated! So I would only make half the recipe next time – as I have given you lovely lot below. So here is what you will need to make about 25-30 Teacakes.

Biscuit Base

  • 190g Plain Flour
  • 60g Caster Sugar
  • Salt, pinch
  • 1/4 tsp Baking Powder
  • 1/4 tsp Bicarbonated Soda
  • 1/4 tsp Ground Cinnamon
  • 85g Unsalted Butter, Cubed
  • 2 Eggs, beaten


  • 30ml Golden Syrup
  • 30ml Water
  • 85g Granulated Sugar
  • 1/2 tbsp Gelatin Powder
  • 2 tbsp Cold Water
  • 1 Egg White
  • 1 Vanilla Pod

Chocolate Coating

  • 300g Milk Chocolate
  • 40g Unsalted Butter

First up you need to make the biscuit bases. In a stand mixer with the beater attachment (or a large bowl with a spatula if doing by hand or a food processor) mix together the plain flour, caster sugar, salt, baking powder, bicarbonated soda & cinnamon. Then add in the butter and mix on high until the mix resembles fine breadcrumbs. (Mix between your forefingers and thumbs if doing by hand or pulse on high in a processor.)

Beat the eggs in a glass or jug then gradually add them into the mixture until a dough forms. NOTE: you will probably not need all the egg so make sure to add it gradually and not all at once or you will end up with a very wet dough which won’t work properly.

Wrap the dough in some clingfilm, flattened into a disc and pop into the fridge to chill for at least an hour.

Biscuit DoughPreheat your oven to 190°C/Fan 170°C.

Roll out the dough to about 3mm thick. (Bear in mind these will rise due to the bicarb & baking powder.) Then cut out circles using a 6cm cutter (approx) and place them on a lightly greased baking tray.

Cutting the BiscuitsBake for about 10-12 minutes until cooked through and lightly golden on the sides and top.

Leave to cool completely whilst you make the marshmallow.

Put the golden syrup, water and granulated sugar into a saucepan and cook on a high heat for 2-3 minutes until the mixture becomes golden & starts to thicken. (The soft ball stage)

In a small bowl/glass – put in the 2tbsp of cold water and sprinkle over the powdered gelatin. Stir a little to dissolve then add it to the syrup. (Careful – it will probably froth up quite a bit but it will settle.) Mix well and keep to one side.

Making Marshmallow!In a stand mixer with the balloon whisk attachment (or in a a bowl with an electric hand mixer) whisk the egg whites until soft peaks form. Then very slowly trickle the hot syrup into the egg whites whilst the mixer is still going. Keep whisking until all the syrup mixture is used up and the eggs have become shiny and quite thick – but can withstand it’s own weight. Split the vanilla pod and scrape out the seeds. Add them to the marshmallow and mix until evenly distributed.


Load the marshmallow into a piping bag with a circular nozzle. Then pipe little “kisses” of marshmallow onto each biscuit and leave to set at room temperature for about 2 hours.

The Start of Chocolate Teacakes

When they are completely set – gently melt the chocolate in a glass bowl over a pan of barely simmering water. Stir through the butter then prepare to get messy!!

There are several ways to “attack” this procedure – you could do what I did and simply, using your fingers, dip them head first into the bath of chocolate then shake them to drip off the excess. Or, you could put them on baking paper and drizzle chocolate over the top or you could drop the whole thing into the chocolate and then pick it out with a fork. Any way is fine, whatever works best for you!

Chocolate TeacakesAllow to set at room temperature.

Chocolate Teacakes

Ok ok – so it’s a labour of love I know. But the Mr told me that I should measure how good something is by how quickly it disappears – and these didn’t last very long at all! Definitely worth all the time and effort to make them. Also, home made marshmallow is one of those bowls that, as a home baker, you need to lick clean at some point in your lifetime. Honestly – it’s unbelievably good!

I think the next time that I make them though, I will add a little something sweet to them. Like a layer of jam just above the biscuit.

And on that note my little lovelies – I hope you enjoyed the post and I will hopefully see you all next week!

Miss KitchenMason


4 comments on “Chocolate Teacakes!

  1. This dessert looks like a real showstopper — one my girls would absolutely love. Happy to have found your blog!

  2. Viva Puffs!
    I’m testing recipes using maple syrup and was planning on making marshmallows but I love the idea of making the into these cookies instead. Thank you for sharing.

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