Classic Tea Cakes

Method

1. Break up 200g of chocolate and melt it. Leave to cool and firm up slightly.
2. To make the biscuits combine the flour, salt, baking powder and sugar in a mixing bowl. Add the butter and blend in using your hands until it resembles fine crumbs. Then add the egg, vanilla extract and cream and work the mixture with your hands until it comes together to make a smooth ball of dough.
3. Roll the dough out on a floured worktop to about 0.5 cm thick, and then use a 5 - 5.5cm circular cutter to cut out 8 discs.
4. Place on a baking tray and place in the oven, bake the biscuits for 10-15 minutes at 150°C until they are firm. Place on a wire rack to cool.
5. Add one tablespoon of the melted chocolate to each dome in the mould, spreading with the back of the spoon to completely coat each dome. The chocolate needs to be of a thickness strong enough to hold its shape but not too thick that you cannot bite through. Leave to set.
6. Dip the cooled biscuits in to the remaining chocolate to cover them completely. Place them on a sheet of baking paper and leave to set.
7. Put all the ingredients which are listed to make the marshmallow in to a large heat proof mixing bowl and place over a pan of simmering water. Using an electric mixer, whisk the ingredients until you have a bowl of thick, stiff mixture. Remove the marshmallow from the heat and leave to cool. Melt the remaining 100g chocolate.
8. To assemble the teacakes, place the marshmallow in to the chocolate coated domes; add the recently melted chocolate round the edge of the dome and round the edge of a biscuit and quickly place on top of the marshmallow and leave to seal.
9. Once set remove the chocolate domes from the mould by gently peeling away the silicone dome from each teacake.
10. To smooth out any uneven edges, use boiling water to warm a metal pallet knife and slowly melt around the edge of each teacake.