Saturday, 4 August 2012


I have had my eye on making these for a while, the only thing that niggled me was the fact that the recipe said they needed to be eaten on the day they are made. Even if I halved the recipe that is a lot of teacakes for the two of us.

However an extra house guest and the letter 'T' being the letter of the month for alpha bakes meant that these finally got made.

 Alpha bakes is a blogging challenge which is hosted on alternate months by Ros from The more than occasional baker and Caroline from Caroline makes. This is a monthly challenge where the aim is to bake with an ingredient that starts with the random alphabet letter chosen for that month.

And I am so very glad I did make them, they are yummy.

Five teacakes managed to be eaten by the 3 of us for an afternoon snack, I am going to keep the remaining one and see what happens to it when I keep it overnight.

The teacake recipe is from Peyton and Byrne, I have adapted very slightly, due to personal taste and to what I had in.

Marshmallow Teacakes (Peyton and Byrne)

For biscuits

60g butter
60g caster sugar
tsp vanilla paste
2 egg yolks
tbsp whole milk
110g flour
good pinch bicarbonate of soda
good pinch baking powder

For Marshmallow

2 egg whites
90g caster sugar
good pinch cream of tarter

200g of milk chocolate (I used dairy milk)

Preheat the oven to 180C/160C FAN and line a baking sheet with baking parchment.

Cream together the butter, sugar and vanilla paste until light and fluffy. Add the egg yolks and milk then beat to combine. Add the flour, bicarbonate of soda and baking powder and mix until it is incorporated, make sure it is combined but do not overmix. 

Place tablespoon sized balls of dough onto the prepared sheet ~5cm apart.  Bake for 8-10 minutes until golden round the edges. Remove from the baking tray and cool completely on a wire rack.
Whilst the biscuits are cooling make up the marshmallow. Put all the ingredients in a heat proof bowl and place over a saucepan of barely simmering water. Whisk the mixture until it is opaque and you can feel no sugar granules when you rub a little of the mixture between your fingers.

Remove the meringue from the heat and keep whisking until the bowl is cool to the touch and the marshmallow it holds its shape.  

Pipe generous blobs of the marshmallow onto the completely cooled biscuits and set aside to set while you prepare the chocolate.

Melt half the chocolate over a gentle heat, once melted add the remaining chocolate, leave for a few minutes and then stir until smooth. 

Using a teaspoon spoon the chocolate over the teacakes, this will be messy and rustic looking!

Leave the teacakes for at least an hour to set up.  


  1. These look wonderful.... must give them a try!

    1. Please do, they are delicious!

  2. These look cute and delicious! I love Peyton & Byrne recipes. Thanks for entering AlphaBakes! You will be entered into a prize draw for an amazing prize which will be revealed shortly on my blog :)

    1. So far all of their recipes that I have tried have not let me down, I love them.
      Thank you

  3. I used to love this kind of teacake when I was knee high to something or other. I've never thought of making my own, though. They look lovely and great fun to eat.

    1. Thank you, they are definitely immense fun to eat. Have not come across your blog yet so I look forward to having a read later today!

  4. Yummy. These look wonderful. I have this book and have been meaning to try this reciepe!

    1. Make them! They are so yummy, mind you everything I have made from this book is.

  5. hi, I'm dropping by via AlphaBakes. Wow, look at all that marshmellow oozing out of the chocolate cover... it looks divine!