This recipe will make 12 teacakes:
For the biscuit base
110g Plain flour
1/8th tspn Bicarbonate of soda
1/8th tspn Baking powder
Pinch of salt
60g Caster sugar
60g Softened butter
2 Egg yolks
1/2 tspn Vanilla extract
1 Tbspn double cream
For the Marshmallow
2 Egg whites
100g Caster sugar
1 Tbspn Golden syrup + 1 tspn
Pinch of salt
1/2 Tspn Vanilla extract
250g Good quality milk chocolate broken into small pieces
Preheat oven to 180c / gas 4 and line a large baking sheet with baking paper.
In a bowl sift flour, salt, baking powder and bicarbonate of soda, set aside.
In separate bowl cream sugar and butter until light and fluffy, add egg yolks and vanilla extract and mix well.
Beat in the cream and fold in the flour mix.
When all mixed form 12 even sized balls and place on baking sheet 5cm apart.
Place in oven for about 10 minutes until biscuits are just starting to turn golden brown.
Take out of oven and leave to cool completely.
While the biscuits are cooling make the marshmallow.
Put all ingredients into a heatproof bowl over a pan of boiling water
Whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque ( about 10-15 minutes )
Remove the bowl from the heat and whisk ( preferably with an electric whisk ) until mixture is meringuey and stiffish peaks.
Scoop mixture into a piping bag and pipe nice big dollops onto your cooled biscuits.
Leave to set.
Melt chocolate in a heatproof bowl over a pan of barely simmering water, once all melty, drip over little teacakes and leave to set AGAIN.....if you can
As a ps....the marshmallow at the whisking stage tastes for all the world like Fluff ( the stuff in the jar not behind the sofa ).