Marshmallow Teacakes

Who loves Teacakes? I know I do, but what if instead of the firm set marshmallow of the Tunnocks Teacake, it contains the fluffy gooey marshmallow of Snowballs? Oh and was homemade, which obviously trumps all.



Marshmallow Teacakes Recipe – taken from British Baking by Peyton and Byrne


Biscuit base:

110g plain flour

1/8 tsp baking powder

1/8 tsp bicarbonate of soda

pinch of salt

60g unsalted butter, softened

60g caster sugar

2 egg yolks (reserve the whites for the filling)

1/2 tsp pure vanilla extract

1 tbsp double cream

Marshmallow filling:

2 egg whites

100g caster sugar

1 tbsp golden syrup, plus 1 tsp

pinch of salt

1/2 tsp pure vanilla extract

Chocolate topping:

250g good-quality milk chocolate, chopped into small pieces


Preheat the oven to 180°C/ 350°F/ gas mark 4. Line 2 large baking trays with baking paper and set aside.

In a bowl, sift together the flour, baking powder, bicarbonate of soda, and salt, and set aside.

In a separate large bowl, beat the butter and the sugar until pale and fluffy. Add the egg yolks and the vanilla extract and mix together well. Beat in the cream, then add the flour mixture and mix until just combined.

Drop scoops of dough onto the baking trays, and bake until the edges turn golden, about ten minutes. Remove from the oens and let the biscuits cool completely.



While the biscuits are cooling, make the marshmallow filling. Put all of the ingredients into a heatproof bowl set over a saucepan of boiling water. Whisk continuously by hand until the sugar has dissolved and the mixture becomes frothy and slightly opaque (about 10-15 minutes). Remove the bowl from the heat and, ideally using an electric hand-held whisk, whisk the mixture into the consistency of meringue. Once it is white and thick and holds it shape, it is ready.

Scoop the filling into a piping bag fitted with a large plain round tip, and pipe generous dollops of marshmallow on top of each cooled biscuit. Leave on one side to set.





Next, melt half of the chocolate in a heatproof bowl over simmering water, when it has melted, add the remaining chocolate, allow to sit without stirring for about 7 minutes, then stir the chocolate together and it should be melted.

To finish, cover the piped biscuits in the melted chocolate and leave to set.


Messy business…..


Not exactly a thing of beauty….


Getting artistic with some melted dark chocolate….



Not the most straightforward of recipes… but delicious, and not that hard to make!

One comment

  1. […] first things off the list were Eve’s Pudding (not anything special, but ok), and Marshmallow Teacakes, which were very yummy indeed. This was another recipe on the list, and after a very hectic week at […]

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