A while back I was in Poundland – It’s great to pick up the odd seasonal item – and I found very cute silicon easter egg moulds. I bought two, knowing that these would come in very handy for this time of year.
I remember seeing on the Great British Bake Off, a couple of years back, the contestants making teacakes and I thought Easter egg shaped ones would be very cute for this time of year.
All I needed was a simple batch of biscuit, some melted chocolate, and marshmallow filling. Plus as a little surprise, I added a yellow micro egg to each one, so it kind of looked like a little yolk.
I have to admit that I cheated a wee bit, due to a lack of time, and didn’t make my own marshmallow filling. I bought some marshmallow fluff instead and spooned this into my eggs. But if you want to make your own, check out my easy recipe.
The biscuits were quite a short biscuit, quite hard, they need to be sandwiched next to the marshmallow and it’s best if they don’t go soggy.
But I thought they turned out very cute and would go perfect with a seasonal Easter cuppa.
Yield: 12 teacakes
Equipment: 2 silicon easter egg moulds
100 grams plain flour
Pinch of salt
1 teaspoon baking powder
50 grams granulated sugar
50 grams unsalted butter, cubed
2 tablespoon milk
300 grams dark chocolate
12 tablespoons (or so) marshmallow fluff
12 yellow micro eggs (optional)
Melt the 200 grams of the chocolate in a bowl over a saucepan of simmering water. Remove from the heat and add in the remaining 100 grams, finely chopped. Stir this through until melted.
Take spoonfuls and add to each mould, turning about until totally coated and draining off any excess. Chill in the fridge until set and do the same again to ensure a thick chocolate coating.
Make the biscuits, in a bowl together mix the flour, baking powder, salt and sugar. Add the butter and rub through with your fingers until you get a breadcrumb like consistency. Add two tablespoons of milk and mix to form a dough Add more milk if the mix is too dry.
On a floured surface roll the dough to about a quarter of an inch. Cut out eggs shaped the size of the silicone moulds – either with a cutter or tracing with a knife. Place onto a baking tray with greaseproof paper and chill for about 20 minutes. Preheat the oven to 170C in this time.
Bake in the oven for 10 to 12 minutes or until they have turned golden brown. They will have risen slightly but shouldn’t have spread. Let them cool completely.
Take the chocolate egg moulds out of the fridge and spoon a tablespoon full of marshmallow into each cavity. Place a micro egg in each if using. Place a cooled biscuit on top of this.
Re-melt the leftover chocolate and spoon this over the biscuit to completely coat the base of the teacake, so no marshmallow or biscuit is showing through.
Place back into the fridge to set for about 30 minutes to one hour.
To remove from the mould, carefully push the egg up from underneath. Trim any excess chocolate if you need to. And your teacakes are ready!
You might notice that I added white chocolate into the moulds beforehand. This just needed a wee bit of white chocolate and a little piping bag. Let this set in the fridge before adding on the dark chocolate.
These have a good crack of chocolate when you bite into them. Then you get the soft mallowy centre, followed by the thick crunchy biscuit – and don’t forget the hidden micro egg in the middle.
Happy Easter time and enjoy!!