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Bakewell Teacakes

Raspberry, Cherries and Dark Chocolate all coming together in a crunchy yet soft and squidgy bite of pure yumminess. These are just Utterly Moreish.



For the biscuits:

50g wholemeal flour

50g plain flour

½ teaspoon baking powder

25g caster sugar

25g unsalted butter

1 tablespoon milk – you might need more, I used 2 ½ tablespoons

For the chocolate:

400g chocolate – I used 300g dark, 100g milk

For the mallows:

1 pack Happy Mallows Bakewell Mallows

A small amount of Golden Syrup


1. Start by making the biscuits: place both the flours, baking powder, sugar and butter into the mixer and mix until you have fine breadcrumbs.

2. Stir in the milk and bring together to make a ball.

3. Roll out between two sheets of cling film until it is about half a cm thick.

4. Cut out biscuits using the mallows as a guide, you can make these slightly bigger than trim them down once they have baked.

5. Place on a baking sheet and refrigerate for 10 minutes. This will limit them spreading as they bake.

6. Preheat the oven to 170°C/ Fan-Oven 150° /Gas Mark 3.

7. Bake for approximately 12 minutes or until the biscuits are hard.

8. Leave to cool on a wire rack.

9. Once cooled, place your mallows on top of your biscuits to ensure they fit nicely. Trim any biscuits that are slightly bigger.

10. Now melt the chocolate: melt the chocolate in a bowl over a pan of simmering water – the bottom of the bowl must not touch the water.

11. When melted, dip your biscuits into the chocolate to coat the bottom of them. Place onto greaseproof paper to cool.

12. Top your dipped biscuits with a dot of syrup and the mallows. The syrup helps the mallows stay secured to the biscuit.

13. Place your stacks on a cooling rack and spoon the melted chocolate over the top until completely covered.

14. Set aside to set. If you live in a cool house and can let them set in the air, you will retain the shine of the chocolate.

15. Enjoy!

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