
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.
This story is from the January 14, 2025 edition of Woman's Weekly.
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This story is from the January 14, 2025 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In

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