Marshmallow teacakes.

I purchased myself a copy of Peyton and Byrne, British Baking book. I was initially attracted to this book by the fabulous doily cover on a lavender background. It just looked so elegant. Was very happy to discover that the books interior was equally gorgeous, an absolute treat for the eyes.

Peyton and Byrne - British BakingI have tried a few recipes in this book and am happy to report that so far they all test well. The recipe that I have been desperate to try has been the one for marshmallow teacakes but have waited and waited as I thought it would be too tricky. It isn’t too tricky to do but is time consuming. You will need a good hour to play with and be prepared to stir continuously for fifteen minutes at one point of this recipe. Another downside ( or not depending on your point of view! ) is that these babys need to be eaten the same day you made them. The recipe makes 12 so you will need to share, I cannot eat more than one!!



Biscuit base:

  • 110g plain flour
  • 1/8 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • pinch of salt
  • 60g unsalted butter
  • 60g caster sugar
  • 2 egg yolks (reserve the whites for the marshmallow filling)
  • 1/2 tsp vanilla extract
  • 1tbsp double cream ( I used buttermilk as that is all I had in the fridge and it worked fine )

Marshmallow filling:

  • 2 egg whites
  • 100g caster sugar
  • 1 tbsp golden syrup plus 1 tsp
  • pinch of salt
  • 1/2 tsp vanilla extract

Chocolate topping:

  • 250g good quality milk chocolate ( I used a mixture of milk and dark as that is what was we had )


  • Preheat your oven to 180 degrees C/gas mark 4. Line two baking trays with baking parchment.
  • In a bowl, sift together your flour, bicarbonate, baking powder and salt. Put to one side.
  • In another bowl beat the sugar and butter together until pale and fluffy. Then beat in your cream and add the flour mixture. Mix till combined, do not over mix.
  • Using a couple of spoons, dollop 6 scoops of dough on each tray, spacing them well apart as they will spread a bit. Try and keep them even in shape as they will look nicer when cooked, Mind you mine were all sorts of shapes and still tasted good, so worry not! Stick them in the oven for around 10 minutes, take them out once they are just starting to go golden. Pull them out of the oven and leave them to cool completely.
  • Right now you need to get on with your marshmallow filling. Put all of the mallow ingredients into a heatproof bowl and place that over a saucepan of boiling water. Whisk continuously by hand until the mixture is light and fluffy and the sugar is dissolved. This takes around 10-15 minutes. Once this is done take it off the heat and then using an electric mixer if you have one ( takes a bit longer by hand, and will build you some muscles ), whisk the mixture until it is white and thick and holds its shape.
  • Put this mixture into a piping bag. Try and enlist the help of someone for this bit ( to hold the bag open ) as the mix is really sticky and difficult to put in an icing bag. Cut a large ish hole in your piping bag ( or fit it with a large plain round tip first ) and then pipe generous dollops of marshmallow onto your biscuits. Leave to set.
  • Melt your chocolate. The book recommends melting half the chocolate over a double bolier and then adding the rest of the chocolate and letting the residual heat melt the rest over a period of around 7 minutes.
  • Place your biscuits onto a wire cooling tray that has been placed over a sheet of baking paper. Spoon the chocolate over each teacake, but messy but pleasing. Leave to set! Again! This can take up to an hour so if you were planning to have these for afternoon tea I would probably make them in the morning.

Well I hope it’s not too daunting a recipe, they really are worth the effort for a special occasion.



P.S  Apologies to all who were hoping for some pictures to illustrate this recipe, we cannot find the lead that connects the camera to the pc so for now you will have to use your imagination!!!! will fix this soon, promise Lx

P.P.S YIPPEE!!!!! Camera cable found so pictures added below. Lx

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