Marshmallow TeacakesThe Great Kiwi Bake Off
135g Pams Plain Flour
75g Pams Wholemeal Flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
125g Lewis Road Creamery Premium Unsalted Butter – softened
75g Pams Soft Brown Sugar
20g golden syrup
Salted Caramel: Make this early to ensure it sets
200g Pams Caster Sugar
120ml Lewis Road Creamery Organic Single Cream - hot
90g cubed Lewis Road Creamery Lightly Salted Butter
2 teaspoons Marlborough sea salt flakes
450g Lindt Excellence 70% Dark Chocolate
60g coconut oil
White chocolate drizzle:
125g Lindt Excellence Extra Silky White Chocolate
240g Pams Caster Sugar
15g powdered gelatine
60g egg white (approx. 2 eggs)
Queen Classic Yellow Food Colour
Pre heat oven to 170 c Fan bake.
Combine the flours, salt, baking soda and cinnamon in a bowl and whisk together till combined.
Cream the butter, brown sugar and golden syrup until light and fluffy.
Add the dry ingredients to the creamed mixture and mix until combined.
Roll out between sheets of baking paper till the dough is about ¼ cm thick.
Using a round cookie cutter, cut biscuit size discs and place on a baking tray lined with baking paper. Chill in the fridge for 15 minutes.
Bake for 15mins till golden brown and set aside too cool on a baking rack.
For the salted caramel, place sugar in a heavy bottom pot and place over a low heat. Let the sugar start to melt. Keep stirring to make sure all of the sugar melts. It will turn an amber colour once all of the sugar has melted. Remove it from the heat and slowly add the cream while whisking to combine. Be very careful not to burn yourself.
Whisk until the cream has well combined into the sugar. If you get solid bits, place over a gentle heat to dissolve.
While off the heat, add the butter and whisk until it has melted. It must be completely emulsified.
Sprinkle over the salt and stir through. Place in the fridge to chill and set.
Roll ½ teaspoon size balls of caramel and place in the middle of each biscuit. Leave aside ready for the marshmallow topping.
Next, make the chocolate coating, melt the ingredients together in a bowl over a pot of simmering water till ½ melted, remove from heat and continue stirring until all the chocolate has melted. Set aside.
Then, make the chocolate drizzle, place the white chocolate in a bowl over a pot of simmering water. Once ½ melted, remove from heat and stir until it has all melted.
Finally for the marshmallow filling, whisk egg whites using a scrupulously clean bowl and whisk on your mixer till stiff.
Dissolve the gelatine in 180g water in a small pot over low heat. Leave aside.
Boil sugar, glucose and 90g water together until till it reaches 127 c on your candy thermometer.
Remove from the heat and place the base of your pot into a bowl of cold water to quickly stop the temperature from rising.
Slowly the pour the boiling sugar mixture over your egg whites beating on high. Add the gelatine solution and enough yellow colouring to create a delicate pale lemon colour. Continue beating until the mixture becomes thick and cools.
Chill if need be until it is the right consistency to hold it’s shape while being piped. Pipe a neat mound of your pale yellow marshmallow over the ball of caramel using a large round piping nozzle. You can smooth with a palette knife that has been lightly coated with cooking spray.
Once the dark chocolate has a steady pouring cream consistency, cover the marshmallow domes being careful to cover the base as well and place in the fridge to set.
Place the melted white chocolate in to piping bag with a very small nozzle, or make a small piping bag from greaseproof paper.
Pipe thin stripes across the tea cakes going in one direction.
Tray up 12 tea cakes ready to serve.