INGREDIENTS:

Biscuit base:

• 135g Plain Flour
• 75g Wholemeal Flour
• Pinch salt
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 125g Unsalted Butter, softened
• 75g Soft Brown Sugar
• 20g Golden Syrup

Salted Caramel: Make this early to ensure it sets

• 200g Caster Sugar
• 120mL Single Cream, hot
• 90g cubed Lightly Salted Butter
• 2 tsp sea salt flakes

Chocolate coating:

• 450g 70% Dark Chocolate
• 60g coconut oil

White chocolate drizzle:

• 125g White Chocolate

Marshmallow:

• 240g Caster Sugar
• 240g glucose
• 90g water
• 15g powdered gelatine
• 180g water
• 60g egg white (approx. 2 eggs)
• Yellow Food Colour

METHOD:

Salted Caramel:

1. Place sugar in a heavy bottom pot and place over a low heat. Let the sugar start to melt. Keep stirring to make sure all of the sugar melts. It will turn an amber colour once all of the sugar has melted. Remove it from the heat and slowly add the cream while whisking to combine. Be very careful not to burn yourself.
2. Whisk until the cream has well combined into the sugar. If you get solid bits, place over a gentle heat to dissolve.
3. While off the heat, add the butter and whisk until it has melted. It must be completely emulsified.
4. Sprinkle over the salt and stir through. Place in the fridge to chill and set.

Biscuit base:

1. Pre heat oven to 170 c. Fan bake.
2. Combine the flours, salt, baking soda and cinnamon in a bowl and whisk together till combined.
3. Cream the butter, brown sugar and golden syrup until light and fluffy.
4. Add the dry ingredients to the creamed mixture and mix until combined.
5. Roll out between sheets of baking paper till the dough is about ¼ cm thick.
6. Using a round cookie cutter, cut biscuit size discs and place on a baking tray lined with baking paper.
7. Chill in the fridge for 15 minutes.
8. Bake for 15mins till golden brown and set aside to cool on a baking rack.
9. Roll ½ teaspoon size balls of your chilled caramel and place in the middle of each biscuit
10. Leave aside ready for the marshmallow topping.

Chocolate coating:

1. Melt together in a bowl over a pot of simmering water till ½ melted
2. Remove from heat and continue stirring until all the chocolate has melted. Set aside.

White chocolate drizzle:

1. Place the white chocolate in a bowl over a pot of simmering water. Once ½ melted, remove from heat and stir until it has all melted

Marshmallow:

1. Whisk egg whites using a scrupulously clean bowl and whisk on your mixer till stiff
2. Dissolve the gelatine in 180g water in a small pot over low heat. Leave aside.
3. Boil sugar, glucose and 90g water together until till it reaches 127 c on your candy thermometer.
4. Remove from the heat and place the base of your pot into a bowl of cold water to quickly stop the temperature from rising
5. Slowly pour the boiling sugar mixture over your egg whites beating on high
6. Add the gelatine solution and enough yellow colouring to create a delicate pale lemon colour. Continue beating until the mixture becomes thick and cools.
7. Chill if need be until it is the right consistency to hold it’s shape while being piped
8. Pipe a neat mound of your pale yellow marshmallow over the ball of caramel using a large round piping nozzle. You can smooth with a palette knife that has been lightly coated with cooking spray
9. Once the dark chocolate has a steady pouring cream consistency, cover the marshmallow domes being careful to cover the base as well and place in the fridge to set.
10. Place the melted white chocolate in to piping bag with a very small nozzle, or make a small piping bag from greaseproof paper
11. Pipe thin stripes across the tea cakes going in one direction