Scottish Tea Cakes
Directions
- 1Melt half of the chocolate buttons in the microwave until just melted, using the residual heat to finish melting them. Put into a piping bag.
- 2Pipe about a tablespoon of chocolate into each cavity of a silicone mold. Use a clean finger to coat the inside evenly with chocolate.
- 3Place the mold upside down on greaseproof paper and refrigerate to set.
- 4Mix butter and sugar in a bowl until combined.
- 5Add plain flour, wholemeal flour, salt, and vanilla extract. Mix until it resembles clumpy wet sand.
- 6Flour a surface, bring the mixture together into a ball with hands, and roll out to 2-3mm thickness.
- 7Cut out circles using a cookie cutter that fits inside the mold cavities.
- 8Place biscuits on a baking tray lined with baking paper and bake for 10 minutes at gas mark 5.
- 9Fill the hardened chocolate shells with marshmallow fluff, add a little jam if desired, and top with a biscuit.
- 10Melt the remaining chocolate, put in a piping bag, and pipe over the biscuits to seal the edges. Refrigerate until completely set.
Ingredients
- 400 g milk chocolate buttons
- 75 g soft butter, unsalted
- 40 g caster sugar
- 80 g plain flour
- 35 g wholemeal flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 jar marshmallow fluff
- a few tsp jam (optional)
