Lemon Marshmallow Tea Cakes




First of all,I would like to apologize for the not so perfect colour on the chocolate,it was from my mold,I just could not get it out after washing it with the calcium-overdose water from my tap.For some reason,the water in Hungary has a high amount of calcium in it.

Having said that,lets get to making this delicious babies.as most people,I saw this on British bake off for the first time,thought it was fab and decided to give it a go.I used lemon marshmallow creme instead of just plain,why? because I love lemon.The recipe for the lemon marshmallow creme can be found here. I did not make the biscuits but you can make them if you want,i wanted to make this a no bake recipe (well,i didn’t have an oven,shocking?yes I know and it has not been fun at all.But it’s temporary,gotta do something about that).

I made 8 tea cakes but you can make about 12 with the marshmallow creme

You will need;

8 round digestive biscuits (about the size of your mold,you can trim it with a cookie cutter if it is bigger than the mold)

200g Dark Chocolate

Lemon Marshmallow Creme

and of course an hemisphere mold


Temper your chocolate (break it into pieces,melt about 2/3 of  it in the microwave at 30 secs intervals,stirring it after 30 secs until most of it is melted,stir in the remaining 1/3 until it is completely melted,without putting it back in the microwave)

Coat each biscuit in chocolate,you can use the back of a spoon or a small spatula

Coat one side,let it set,turn it around and coat the other side and edges. let it set completely,you can put it in the refrigerator for a short period just to let it set.

Coat the mold with chocolate

You can just use the back of a spoon

Put your marshmallow creme in a pipping bag or a zip lock bag,snip off the tip

 Once the chocolate in the mold has set up,fill each mold about 3/4 full,leaving enough space for the biscuit.


Put the remaining chocolate in a cornet made out of parchment paper or a sandwich nylon.We are going to use that to seal the teacakes.

Put a little dollop of chocolate on the creme and place the biscuit on top,pipe the chocolate around the edges and wipe off any excess.

Alternatively, you can put a rim of melted chocolate around the cookie/biscuit

Pipe another rim around the edge of the chocolate case

Press the biscuit in to seal and wipe off any excess chocolate.

Allow to set before popping them out of the mold,once it is completely set,removing them is easy.

Be careful when removing them so you don’t break the chocolate shells. I turned it upside down on a work surface and just peeled the mold off.

Made some white chocolate ones too. You can run a hot spatula around the edge to have a cleaner finish or you can just break off the little bits around the edges.

Storing it in the refrigerator might change the colour,but I stored it in there anyway and did not notice any difference.

You can wrap them individually in foil.Cut into small squares and just wrap it around the teacakes.


You can play with it and add whatever you like to it.I added some crushed starlight candies to the white chocolate one,the mint overpowered the lemon and became minty,still tasted good.You can see some of the colour in it.




Homemade Taco Seasoning Crackers

I love this spicy crackers.You have it as it is or eat it with Salsa,ice cream,anything refreshing.

1 Cup All-purpose Flour

1 Cup Graham flour

1 teaspoon Sugar

2 teaspoons Salt

1 or 1 1/2 Tbsp Taco Seasoning (you can reduce it if you don’t want it very spicy,I used 1 1/2 tablespoon of my homemade taco seasoning and it was hot!)

1 egg room temperature

1/3 cup Olive oil

2 tablespoons water (if needed).

Mix all the dry ingredients together.

Mix all the wet ingredients together.

Combine the wet and dry mixtures and mix to form a really firm dough.

Divide the dough into 2.

Preheat your oven to 190°C

Roll one half of your dough on a baking sheet/parchment paper,roll from the center → out and make sure it is very thin. Prick the rolled out dough with a fork,close together. Make score lines with a pizza wheel or a knife.

Lift the parchment paper and the dough and place on your baking tray.Bake for about 10-20 mins.

Brush melted butter as soon as you remove it from the oven (optional).


Taco Seasoning Wheat Crakers with Salsa                                                                                                Taco seasoning Crackers with homemade tomato salsa

Checkerboard cookies

Checkerboard cookies

Vanilla Shortbread

170g butter

75g sugar

1 teaspoon vanilla

1 large egg yolk (keep the egg whites cos we will use it later)

170g flour

Cream the butter and sugar together until soft and fluffy.

Beat in the egg yolk,and vanilla.

With your hands,mix in the flour until well combined.

Transfer it to a lightly floured work surface and knead just a bit to form a tight ball.Wrap it in a cling film and put it in the refrigerator to firm up.

Chocolate Shortbread

114g butter

115g sugar

1 teaspoon vanilla

1 large egg

140g flour

40g cocoa

1/2 teaspoon baking soda

a pinch of salt

Cream the butter and sugar together until soft and fluffy.

Beat in the egg and vanilla.

Sift the flour,cocoa powder,salt and baking soda together

With your hands,mix in the flour mixture until well combined.

Transfer it to a lightly floured work surface and knead just a bit to form a tight ball.Wrap it in a cling film and put it in the refrigerator to firm up

When it is firm enough to handle,form them into equal rectangles about 1/2 inch thick

Wrap them in cling film and put them in the refrigerator and chill until firm.

Beat the egg white that was reserved from the vanilla shortbread just to break it up.

Remove the cookie doughs from their wraps and apply the egg whites (thinly) with a brush on the vanilla dough,then place the chocolate dough on top.

or in my case,the other way round,it really doesn’t matter.

Cut the dough into 2 equal halves

and apply the egg whites onto the top of one of the doughs and place the other on top of it.

Wrap and put in the refrigerator to firm up again.

Cut into 2 equal parts again.

and then cut each half into 4 pieces.

Brush some egg whites onto the surface of 1 side and layer the dough,alternating the colours until you have stacked all 4 slices,repeat with the 2nd half.

so,now you have 2 blocks of dough

Chill in the refrigerator again until firm,this also gives the egg whites enough time to bind the doughs firmly.

When firm enough,preheat your oven to 175°C or 350°F

Slice the cookies with a sharp knife as thin as you want and layer the onto a baking tray lined with baking paper.

Bake for 8-12 minutes. Watch your cookies closely and make sure they don’t burn.