Chocolate Drizzled Teacakes

Serves: 20 – 24

You will need

150g Butter, melted
350g Malted milk biscuits, finely crushed
225g Caster sugar 
70g Dr. Oetker Liquid Glucose
4 Sachets Dr. Oetker Egg White Powder
1 Sachet of Dr. Oetker Cream of Tartar 
150g Dr. Oetker Milk Chocolate Chunks, finely chopped
175g Strawberry or raspberry jam



Directions

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 vigorously, 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.

Recipe courtesy of Dr. Oetker



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