Orange and Ginger Chocolate Teacakes

Makes 18-20

Ingredients

For the Orange and Ginger Biscuit:

125g softened butter 175g soft light brown sugar 1 egg

80g Golden Syrup 350g plain flour

1 tsp baking powder 1 tsp mixed spice

4 tsp ground cinnamon 5 tsp ground ginger 1 large orange, zested

For the marshmallow filling

3 egg whites 175g caster sugar 3 sheets of gelatine 1 tsp vanilla bean paste

For the teacakes

Marmalade; 125g milk chocolate; 20g white chocolate

Method

To make the biscuits, cream the wet ingredients until well combined. Add the dry ingredients and mix together until just incorporated. Bring the dough together into a disc and chill for at least 30 mins. Preheat the oven to 170°C and line a baking tray. Working in batches roll out the dough to 3mm thick then cut using a 6cm diameter cookie cutter. Bake for 12 mins or until just golden. Cool on wire rack. (Only half the dough is needed for the recipe so the remainder can be frozen for up to 6 months.) Once the biscuits are cooled, melt a small portion of the milk chocolate and spread a thin layer on the surface of each biscuit. Leave to set then top with a layer of marmalade. Make the mallow filling by soaking the gelatine in cold water. Meanwhile whisk the egg whites, sugar, vanilla, 1 tbsp water and a pinch of salt over a pan of simmering water using electric beater for 5 mins. Remove from the heat, add the gelatine and whisk for a further 5-10 mins and cooled slightly. Transfer to a piping bag and pipe a mound onto each biscuit. Alternatively spoon on. Leave to set for 20-30 mins.

Dip each teacake in the melted milk chocolate and drizzle with the white chocolate. Leave to set.