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.
This story is from the October 2024 edition of Woman & Home UK.
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This story is from the October 2024 edition of Woman & Home UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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