Tea time treats don't get better than this. These Tea Cakes may look small but they sure are mighty! They have every texture and flavour needed to create the perfect treat; Melt in the mouth buttery Shortbread biscuits, topped with bouncy light Marshmallow enrobed in perfectly tempered snappy dark Chocolate. YUM! If you have a silicone mould you will be able to get a beautifully smooth finish on your Tea Cakes but don't worry it's not essential, you can pipe your Mallow directly on top on the Shortbread and they drizzle or dunk them in the melted Chocolate. See below for the recipe or join our Bake Club to get a full downloadable and printable pdf of the recipe with instructions and photos. http://patreon.com/cupcakejemma.com------------------------------------------------For the Shortbread Preheat Oven to 170C (fan assisted) 75g Softened unsalted Butter 30g Caster Sugar 115g Plan Flour 1/2 tsp Salt 1/2 tsp Vanilla Extract For the Marshmallow 12g Powdered Gelatine 60ml + 30ml Water 90g + 90g Glucose Syrup 75g Caster Sugar1 tsp Vanilla Extract For the Chocolate 500g good quality Chocolate And remember to share photos of your bakes with us by tagging your Instagram posts with #cupcakejemma----------------JOIN THE BAKE CLUB FOR FULL DOWNLOADS: http://patreon.com/cupcakejemma.comBAKE AT HOME KITS & MERCH: http://cupcakejemma.com CAKES & COOKIES: http://www.crumbsanddoilies.co.uk INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies
