Tunnock's Teacakes. A classic treat when you visited elderly relatives as a child, a little dome of marshmallow covered in chocolate with a biscuit base, wrapped in it's own silver and red foil wrapper. Yum! Want to make your own? Here's how!
Firstly, melt 100g plain and 100g milk chocolate in a glass bowl in the microwave, use thirty-second bursts until fully melted.
You can use any chocolate you wish, I used half plain and half milk to cut own on the sweetness of the milk chocolate.
I'm making teeny tiny mini teacakes, so I'm using a silicone cake pop mould for the chocolate shells. Drop half a teaspoon of melted chocolate into each half-sphere and use the back of the teaspoon to swoosh the chocolate right up the sides of the mould. Pop straight into the fridge to set, check after a few minutes, if there are any thin bits, just patch it over with a little more chocolate and put it back in the fridge while you make the biscuit bases.
Preheat your oven to Gas 3/325F/170C.
In a bowl place 200g plain flour, 2tbsp wheatgerm, 1 tsp baking powder, a pinch of salt and 50g Demerara sugar, stir to mix. Add 50g butter and rub in using your fingertips until the mixture looks like breadcrumbs. Add 3-4 tbsp. milk and 1 tsp vanilla paste and mix to a stiff dough.
Roll out the dough to approx. 4mm and cut out small rounds, place on a baking tray. Your rounds need to be big enough to fit neatly over the top of your chocolate shells. If you don't have a cutter the right size, hunt around your kitchen for something which would do the trick, a shot glass, or the lid from a tin of edible silver spray in my case!
Place the tray in the fridge for ten minutes, the chilling will help stop the biscuits from spreading out in the oven. Pop in the oven for 10-15 minutes or until golden brown.
When baked, remove from the tray and cool on a wire rack.
Now, this is the most dangerous part. I say dangerous because if you're anything like me, most of this 1lb tub of Marshmallow Fluff will end up in your mouth rather than the chocolate shells!
When I did a trial run, I used melted marshmallows, but they set far too hard, more like marshmallow flavoured chewing gum rather than the light fluffy filling of a Tunnock's Teacake. So I started again using proper Marshmallow Fluff, and it worked absolutely perfectly.
Keeping a tight grip on your desire to stuff the whole lot in your mouth, place about half a teaspoon of marshmallow fluff in each of the shells. It'll take some working as it tends to stick to everything, but you can clean up as you go.
Try not to over-fill with floof as it will squish out when you press your biscuits on top (or what will be the bottom when you've finished).
When your biscuit bases are totally cold, gently melt your chocolate again until really runny and drop a few biscuits at a time into the bowl. Stir to coat, then lift out using a fork and let set a little on a wire rack over a baking tray. When they've set enough to handle (you can speed it up a bit by putting it in the fridge for a few minutes), gently press into the top of the fluff-filled chocolate shells. You can fill any gaps with chocolate if the biscuit isn't a perfect fit. Again leave to set completely in the fridge, then gently pop the finished teacakes out of the silicone mould.
And there you have it, little chocolate teacakes! They won't all be perfectly shaped, some will be oozy, some will be lumpy, but they will all go down a treat at teatime!!