Name: Island Chocolate Teacakes
Prep time: 50 min
Cook time: 10 min
Yield: 30
Ingredients: 225g/8oz unsalted butter, chilled; 75g/3oz icing sugar, sifted; 2 egg yolks; 4 tsp cold water; 280g/10¼oz plain flour, sifted, plus extra for dusting; 50g/2oz raspberry jam; 200g/7oz 70% chocolate, broken in pieces/chopped, for dipping; Freeze-dried raspberries, to decorate; For the marshmallow; 2 egg whites; 7 leaves of fine leaf gelatine; 2 drops of natural raspberry essence; 250g/9oz caster sugar; 80ml/3¼fl oz water; 4 tsp liquid glucose

VMG Recipes