SWEET memories

Try our nostalgic bakes to recall childhood visits to the cake shop

- ROSE FOOKS

Chocolate teacakes

An irresistible mallow-filled treat.

MAKES 20, with extra biscuits

PREP 30 mins, plus chilling and setting

COOK 10-15 mins

FOR THE BASE

*125g unsalted butter, softened

*100g icing sugar, sifted

* 1tsp vanilla extract

* 1 medium free-range egg

*300g plain flour

* 50g ground almonds

FOR THE TOP

* 4 medium free-range egg whites

* 200g caster sugar

*3 gelatine leaves, soaked in cold water for 10 mins

*300g dark chocolate, melted

YOU WILL NEED

* 6cm cookie cutter; piping bag fitted with a 1cm round piping nozzle

1 For the base, using an electric whisk, cream the butter, sugar and vanilla extract. 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.

PER TEACAKE

200 cals, 9g fat, 5g sat fat, 28g carbs

2 Heat the oven to 160C Fan/ Gas 4. On a lightly floured surface, roll the dough to the thickness of a £1 coin and stamp out 20 biscuits. Transfer to lined baking sheets and bake for 10-15 mins until golden. Cool on the tray.