Mint choc teacakes | Jamie magazine recipes
Creating the mother of all afternoon teas? You've got to make these mint choc teacakes. You'll really show off your skills with peppermint meringue filling piped onto chocolate biscuits. Gorgeous!
Ingredients
- 110g butter, softened
- 100g caster sugar
- 1 free-range egg, beaten
- 1 tsp vanilla extract
- 150g flour
- 30g cocoa powder
- Icing sugar, for dusting
- Peppermint meringue filling
- 275g caster sugar
- 4 free-range egg whites
- ½ tsp cream of tartar
- A few drops of pure peppermint extract
- Chocolate topping
- 100g 70%-cocoa chocolate, broken into pieces
- 1 tbsp vegetable oil
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