Chocolate teacakes
A British institution, our version of the mallowy chocolate treat is irresistible.
Makes 20, with spare biscuits • Prep 30 mins, plus chilling and setting •Cook 15 mins
1 For the biscuits, using an electric whisk, cream the butter, sugar and vanilla until soft. Beat in the egg, then fold in the flour, almonds and a pinch of salt. Briefly knead the dough on a lightly floured surface. Once smooth, wrap, then chill for 30 mins.
2 Heat the oven to 160C Fan/Gas 4. On a lightly floured surface, roll out the dough to the thickness of a £1 coin, and cut out 20 biscuits using the cookie cutter.
3 Transfer to lined baking sheets and bake for 10-15 mins. Set aside to cool.
4 For the topping, in a heatproof bowl, whisk the egg whites until foamy. Set over a pan of simmering water (don't let bowl touch the water). Add the sugar and a pinch of salt; whisk for 5 mins until the sugar has dissolved. Remove from the heat. Squeeze out the gelatine leaves, add to the mixture, then whisk for 10 mins or until it forms stiff peaks.
5 Pipe a meringue kiss on to each base. Set at room temperature for 30 mins.
6 Hold the base and dunk each one in chocolate to coat the top and side. Shake off the excess and leave to set.
Per teacake: 200 cals, 9g fat, 5g sat fat, 28g carbs
Battenberg
This retro throwback bake is simpler than you think to create.
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