Technical challenge – week 8. Gluten and dairy free teacakes
Making teacakes took me back to when I worked in a bakery in cornwall.
We made the biscuits ourselves but the marshmallow came in 10kg buckets. It was a thick rubbery clear jelly which you whisked for 10 minutes to make the marshmallow. It definitely didn’t taste as good as this recipe.
My silicon mould is slightly smaller than the recipe so I have sat my biscuit above the line of the mould to allow for a good portion of marshmallow.
I have adapted Mary Berry’s recipe.
Equipment and preparation: You will need a silicone mould that has 6 x 7.5cm/3in wide, half sphere moulds.
400g/14oz dark dairy and gluten free chocolate. I used Plamil 60% chocolate
50g/1¾oz Doves Farm plain gluten free flour
50g/1¾oz maize flour
½ tsp gluten free baking powder
25g/1oz caster sugar
25g/1oz dairy free margarine
1 tbsp almond or soya milk
For the marshmallow
3 free-range eggs, whites only
150g/5½oz caster sugar
6 tsp golden syrup
½ tsp salt
½ vanilla pod, seeds only
1.To be able to get the teacakes out of the mould easily without breaking and with a lovely shiny chocolate you need to temper the chocolate first. I find it easier to do this in a microwave. Break up 300g/ 10½oz chocolate into a microwavable bowl. Melt on a low microwave setting stirring every 30 seconds.
Stop heating the chocolate when you can just see tiny lumps of unmelted chocolate, stir slowly until completely melted. If you stick your clean finger in the chocolate it should feel just warm, not hot.
Pour the chocolate into the mould. Move the mould around so all of it is covered with the chocolate.
Turn the mould upside down over the bowl so the excess chocolate falls out. Place still upside down onto a sheet of greaseproof paper and leave to set.
Do not put the domes in the fridge as the chocolate will lose its shine. When the chocolate has set, pick up the mould at the edge, try not to touch the chocolate as the warmth of your hand will melt the chocolate onto the mould.
2.Preheat the oven to 170C/325F/Gas 3.
3.To make the biscuits, put the gluten free flours, salt, gluten free baking powder and caster sugar into a bowl and rub in the dairy free margarine with your fingertips. Add the almond milk and stir everything together to form a smooth ball.
4.On a surface dusted with gluten free flour roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter.
5.Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked.
6.Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.
7.Remove the biscuits from the oven and cool on a wire rack.
8.Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper.
9.For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped – you don’t want it runny.
10.Spoon the marshmallow mixture into a piping bag.
11.Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden.
12.Peel the biscuits off the parchment and place them onto clean parchment, flat side down.
13.Pipe the marshmallow into each chocolate-lined mould just up to the top.
14.Snip a 2cm/¾in end off the piping bag with the chocolate in it.
15.Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife.
16.Leave the teacakes to set until completely cool and sealed together.
17.Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome.
18.Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine.
I had a lot of marshmallow left over so I made some dairy free snowballs. I piped the marshmallow onto baking parchment. Placed in the freezer to firm up slightly then dipped into melted chocolate and coated with coconut. I’m afraid my photos were not too pretty as I did this very quickly so I am not going to post them.
I have now eaten so much of the leftover marshmallow I cannot face anymore teacakes so I am going to make some mums at school very happy with the leftovers.