Gluten-free Giant Chocolate Marshmallow Teacakes

15 Jul

I can’t believe I haven’t posted my recipe for these before, I honestly thought I had already! These are almost the size of a tea plate and better than anything you will ever buy in a shop. They do take a little time, but recently I’ve started to cheat on the marshmallow filling by melting down shop bought marshmallows! I actually think they taste better- more sticky and chewy. Plus I always found that the syrup used to melt out of mine, I guess the structure wasn’t as stable (probably because they add stabilising stuff to the shop-bought!) Anyway, you don’t need to worry about any of that but you will benefit from one of those silicone half sphere moulds to make these look really good. However, they are still yummy if you just pile the fillings on top of the biscuit. In that case, you won’t need to worry about coating your moulds and waiting for it to dry either.

IMG_3397

Ingredients

Chocolate

  • 350g milk chocolate (you can use which ever variety you like, I just prefer milk)

Biscuit base

  • 60g Gluten-free plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp Xanthan Gum
  • pinch of salt
  • 30g caster sugar
  • 1 egg yolk
  • 1/4 tsp vanilla extract
  • 1 tbsp milk (possibly 1/4-1/2 tbsp more if needed, to bring it together)

Marshmallow filling

  • 200g bag pink and white marshmallows

Note: my general rule for this recipe, is 1 bar of chocolate to coat the mould, 1 bar of chocolate to coat the biscuits and 1 bar to seal the teacakes. Then eat whatever is left! You will need to adjust this marginally, depending on how much you use at each stage. Hence, I’ve added an extra 50g to the amount- to account for all of this šŸ˜‰

Method

  1. Melt roughly 1 bar of chocolate. I do this in the microwave in a Pyrex bowl for 1-1.5 minutes.
  2. Coat the insides of your half sphere mould. I do this with a spoon or teaspoon, take care not to leave any gaps! Your chocolate should be reasonably thick, but not so thick that you won’t be able to bite through it. Leave this to set somewhere, don’t put it in the fridge or you will get an unattractive bloom on your chocolate. However, this often happens and is not harmful to eat- it just looks unsightly!
  3. Preheat your oven to 150 degrees C. Make your biscuits by combining the dry ingredients in a large mixing bowl. Add the butter and rub it in, as if you were making pastry or crumble until it resembles breadcrumbs. Then add the egg yolk, vanilla and milk and stir. You may need to press it together with your hands. If you like, you can chill it for 30 mins at this point to firm it up.
  4. Roll out the dough on a floured surface- 0.5-1cm thick, depending on your liking. Use a cutter or a glass/ mug to cut out 6 7cm discs. Or, whatever size suits your mould.
  5. Place onto a greased and lined baking tray, spread well apart. Bake these in the oven at 150 degrees C for 15 mins, until lightly golden. Cool on a wire rack.
  6. When your biscuits are cool, you need to coat them in chocolate. I have found it best to put a little onto them with a spoon and use the back of the spoon to spread it around. Otherwise they get too much on them, if you dunk them. Leave to set on a sheet of baking paper.
  7. Melt the packet of marshmallows, again I use a Pyrex bowl in the microwave for about 1 minute. Then spoon this into your chocolate coated mould. Top with a chocolate covered biscuit. Try to get this as central as possible.
  8. Seal around your biscuits with more melted chocolate. Leave to cool until set completely. DO NOT cool in the fridge! However, I did need to chill mine for approx 30 minutes to get them out of the mould successfully, because it’s summer and rather warm at present.

I meant to add that you can change the flavour of these to suit. Try adding a spoonful of raspberry jam on top of the biscuit, or Nutella! I recently replaced half the butter with peanut butter and then spread more peanut butter on top of the biscuit. You could experiment with flavoured chocolate, like chocolate orange. Try putting orange zest in the biscuit dough and marmalade on top of the biscuits! And then let me know what works! I will post some variations on this recipe soon šŸ™‚

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3 Responses to “Gluten-free Giant Chocolate Marshmallow Teacakes”

  1. farmlifeflourish July 19, 2016 at 9:29 am #

    I love the look of these.

    • glutenfreeness July 19, 2016 at 5:52 pm #

      They are seriously good! I’d love to see a pic if you do make some šŸ™‚

      • farmlifeflourish July 20, 2016 at 7:42 am #

        They look seriously good. You are on. šŸ˜‰

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