COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Chocolate Drizzled Teacakes

A delicious mix of biscuit, fluffy marshmallow and a layer of jam all topped off with a drizzle of silky smooth milk chocolate.

about 20 - 24 Portions

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Drizzled Teacakes

For the Teacakes:

150 g Butter , melted
350 g Plain Biscuits , or malted milk biscuits finely crushed
225 g Caster Sugar
70 g Dr. Oetker Liquid Glucose
4 Dr. Oetker Free Range Egg White Powder Sachets Or 4 egg whites
1 Dr. Oetker Cream of Tartar Sachet Or 5g from Dr.Oetker Cream of Tartar Tub
150 g Dr. Oetker Milk Chocolate Chunks , finely chopped
175 g Strawberry Jam or raspberry jam

preparation

Preparation

1

Grease a 20cm x 30cm tray-bake or brownie tin and line with tinfoil. Mix the butter and crushed biscuits until evenly coated. Scrape into the tin, spread to the edges and gently pat down to make an even layer. Leave in the fridge to firm up for 30 mins.

2

Put the sugar, Liquid Glucose and 3tbsp of water in a small heavy based pan (we used a 16cm milk pan) mix to combine then set over a low heat to dissolve for 5-6mins, push any solid bits into the mixture with a wet pastry brush to dissolve.

3

Combine the egg white powder by following instructions on the back of pack in a large mixing bowl, and using an electric mixer gently whisk the Egg Whites and Cream of Tartar until foamy, turn up the speed and whisk until stiff peaks form.

4

Turn up the heat to full and start the timer for 4 ½ -5 mins. The sugar mixture should be bubbling vigoursly, but it shouldn’t caramelise (if you have a sugar thermometer it will be 120C).

5

Take off the heat and allow the bubbles to die down then pour the mixture into one side of the bowl with the Egg Whites in a slow and steady stream while continually whisking. Keep whisking for 5mins until smooth, thick and glossy. Allow to cool.

6

Melt the Milk Chocolate in the microwave, allow to cool slightly. Spread the jam over the biscuit base in an even layer. Fill a large disposable piping bag fitted with 1 ½cm nozzle (or just snip the end to size). Pipe into evenly spaced little mounds (4 rows of 5 or 6) then drizzle over the chocolate. Leave to set for around 1 hour before cutting.

Nutritional Information for the recipe Chocolate Drizzled Teacakes

Per Serving Per 100 g / ml
Energy 1017kJ
243kcal
1951kJ
466kcal
Fat 12g 23g
Carbohydrate 32g 61g
Protein 2g 5g