Marshmallow Teacakes
These Marshmallow Teacakes feature Epic Snax's Giant Toastin' Marshmallows, a delicious coconut biscuit base and indulgent chocolate coating.
Ingredients
- 60 g caster sugar
- 115 g unsalted butter
- 150 g plain flour
- 40 g desiccated coconut plus extra for coating
- 24 Epic Snax Giant Toastin' Marshmallows
- 200 g dark chocolate preferably 70% or above
Instructions
To make the biscuits
- Preheat your oven to 170C / 160C fan / 350F and line a large baking tray with parchment paper.
- Whisk the butter with the sugar using an electric whisk or a stand mixer until pale and creamy, then gently sift in the flour and the coconut, mixing again until it starts to just come together.
- Use your hands to gently bring the dough together into a ball, then flatten into a disc.
- Lightly dust your work surface and a rolling pin with flour and roll out your biscuit dough, turning and flipping as you go. It will be fragile, so as long as you have a good barrier of flour to prevent it from sticking to your surface, only turn and flip as much as you need to.
- Use a round cookie cutter the same diameter as your marshmallows to cut rounds from your dough, continuing until you have no dough left.
- Place on the baking tray and bake for 15 minutes until slightly golden. Remove from the oven and leave to cool on the tray for 10 minutes before removing to a wire rack to cool completely.
To make your teacakes
- Line a second baking tray with parchment paper. This will be where you'll transfer your chocolate marshmallow teacakes to in order to set.
- Place a marshmallow on each of the biscuits and then rest a wire rack on top of a large bowl. N.B. This will catch any excess chocolate when we pour it over our marshmallows.
- Either temper your chocolate in the microwave using the instructions above, or melt the chocolate in a heatproof bowl over a saucepan of simmering water, being careful that the water doesn't touch the bottom of the bowl.
- Place a marshmallow onto the wire rack and using a blowtorch, char your marshmallow to give it a gooey inside. Pour over the melted chocolate, being generous with your application. N.B. Excess chocolate can then be used to pour over subsequent marshmallows.
- Allow any excess chocolate to drip off the marshmallow teacake and then use a frying spatula to lift it from the wire rack and onto your prepared baking tray to set.
- Continue this process with the remaining teacakes, then sprinkle with dessicated coconut and place in the fridge to set before eating.