Teacake Cookies | Cocoa King & Carters Cakes
Teacake mallow cookies are the perfect sweet treat for any occasion! Our Spooky Bakes competition winner Carters Cakes have created their take on the traditional Tunnock’s Teacakes using our delicious Chocolate & Mallow ingredients! Indulge in the ultimate homemade treat. These cookies are perfectly soft, buttery & golden, with a rich, chewy texture that melts in your mouth. Each one is topped with a swirl of fluffy marshmallow, combined with either sweet jam or a chocolate centre & a smooth chocolate coating for that irresistible finish. Not forgetting those freeze dried fruits to dust on top! So whether you fancy them bite-sized or XL, these teacake cookies are a show-stopping dessert that’s perfect for parties, gifting or just a sweet treat weekend bake.
Simple to make & stunning to serve, they’re guaranteed to be your new favourite indulgence & show stopper!
Check out all our other recipes here!
Teacake Mallow Cookies - The Cookies
Ingredients
Method
1. Pre heat the oven to 185 degrees (Fan oven)
2. Measure all the sugars into a bowl & add the cubed butter. Cream these together using a small stand mixer on a low speed
3. Weigh out the flour, baking powder, cornflour & bicarbonate of soda & add to a bowl
4. Crack the eggs & add to the sugar mixture, mix these together until they are fully combined
5. Slowly, using a scoop, start adding the flour mixture to the sugar, eggs & butter mixture until they are all incorporated - you'll know when this is as it will stick together & come away from the bowl in a big lump!
6. For small cookies weigh out each cookie to around 65g, for the XL version you'll want them to be around 130g, once you have weighed out all the mixture, roll the dough between your hands into a domed shape - this should have a small point at the top of the cookie - this will help to keep its shape
7. Place the cookies on a baking tray with a few CM between them to allow for spreading - if you have time, you can chill the cookies before which will prevent them from spreading, however you can bake these straight away!
8. Pop the cookies into the preheated oven for 12 minutes, after this turn all your baking trays round and cook for a further 4 minutes (For mini cookies keep them in for a further 8 minutes). Ensure all cookies are starting to brown or crackle before removing from the oven
9. Allow the cookies to cool on a the sheet for 20 minutes - they will still continue to cook while on the hot baking tray - after 20 minutes remove them off the sheet and place them on cooling racks to cool completely!
Teacake Mallow Cookies - The Decoration
Ingredients
Method
1. Fill XL piping bag with the Cocoa King Mallow and set aside, fill a smaller piping bag with a filling of either jam or chocolate spread
2. Start by piping a ring around the cookie leaving around a 1 inch gap from the edge, then pipe again directly on top of that to create a double ring, this will create a damn so the filling doesn't escape! Once you have done this to all your cookies carry on the ring of marshmallow in a circular motion to fill the hole you have left until you reach a dome shape & finish by swiping the top with a clean finger dipped in warm water to remove any peaks
3. Now it's time for chocolate! Microwave the coating cream until it's warm and drips easy (but not too hot) load that into a large piping bag as before, cut off a small/medium hole and starting from the top of the tea cake swirl in circular motions while piping to allow the chocolate to naturally flow over the marshmallow and down the cookie
4. Now let's add the toppings! Sprinkle until your hearts content with the freeze dried fruits & there you have it! The perfect sweet treat for everyone to enjoy!
