Tunnocks Tea Cakes have been a beloved treat in Scotland since the early 1900s. These delightful confections feature a soft biscuit base topped with fluffy marshmallow and coated in smooth milk chocolate. They’re perfect for teatime or whenever you crave a sweet, nostalgic indulgence.
Making Tunnocks Tea Cakes at home lets us enjoy that classic taste fresh and customizable. With a few simple ingredients and easy steps, we can recreate this iconic snack that’s both fun to make and delicious to eat. Whether you’re a fan of the original or looking to impress friends with a homemade twist, this recipe will guide us through every step.
Ingredients
To create authentic Tunnocks Tea Cakes at home, we need precise ingredients for each component. Below we list the essentials for the biscuit base, marshmallow filling, and chocolate coating.
For the Biscuit Base
We start with simple ingredients that form a sturdy yet tender foundation for our tea cakes:
- 1 cup (125g) all-purpose flour, sifted
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tsp vanilla extract
- A pinch of salt
For the Marshmallow Filling
The authentic soft marshmallow requires the following:
- ¾ cup (180ml) water, divided
- 2 tsp gelatin powder
- 1 cup (200g) granulated sugar
- ½ cup (160g) light corn syrup or golden syrup
- 2 large egg whites
- 1 tsp vanilla extract
For the Chocolate Coating
- 8 oz (225g) milk chocolate, chopped finely
- 1 tsp vegetable oil (to smooth the chocolate coating)
| Ingredient Component | Amount | Purpose |
|---|---|---|
| Flour | 1 cup (125g) | Biscuit base |
| Sugar | ¼ cup (50g) + 1 cup (200g) | Biscuit base + marshmallow |
| Butter | ½ cup (115g) | Biscuit base |
| Egg yolk | 1 large | Biscuit base binding |
| Vanilla Extract | 2 tsp total | Flavor enhancement |
| Salt | Pinch | Flavor balance |
| Water | ¾ cup (180ml) | Marshmallow gelatin + syrup |
| Gelatin Powder | 2 tsp | Marshmallow structure |
| Corn syrup | ½ cup (160g) | Marshmallow sweetness + texture |
| Egg whites | 2 large | Marshmallow fluffiness |
| Milk Chocolate | 8 oz (225g) | Chocolate coating |
| Vegetable Oil | 1 tsp | Chocolate smooth finish |
Equipment Needed
To craft authentic Tunnocks Tea Cakes at home, having the right equipment is essential for achieving the perfect texture and presentation. Below is a detailed list of the tools we recommend to streamline each step of the recipe.
| Equipment | Purpose |
|---|---|
| Mixing bowls | For combining biscuit dough and marshmallow mix |
| Electric hand mixer | To whip egg whites and blend marshmallow filling |
| Saucepan | For heating sugar syrup and gelatin |
| Measuring cups & spoons | To ensure precise ingredient portions |
| Baking sheet | To bake the biscuit bases |
| Parchment paper | Prevents sticking and aids easy biscuit removal |
| Cooling rack | Allows biscuits to cool evenly |
| Piping bag with round tip | For shaping the marshmallow topping |
| Double boiler or microwave-safe bowl | Melting chocolate coating |
| Fork or dipping tool | For dipping biscuits into melted chocolate |
| Refrigerator-safe tray | To set tea cakes while chocolate hardens |
Additional Tips
- We find a silicone spatula invaluable for folding marshmallow without deflating the mixture.
- Using a digital kitchen scale enhances accuracy, particularly for flour and sugar.
- A thermometer helps monitor sugar syrup temperature critical for marshmallow stability.
Equipping ourselves properly ensures seamless progress from biscuit to creamy marshmallow and finally the irresistibly smooth chocolate cover—key to recreating the beloved Tunnocks Tea Cakes exactly right.
Preparation
We begin by crafting the essential components of Tunnocks Tea Cakes — the biscuit base and the marshmallow filling. Each step requires precision to ensure the authentic texture and flavor we all love.
Preparing the Biscuit Base
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together 1/2 cup (113g) of unsalted butter and 1/2 cup (100g) of granulated sugar until the mixture is light and fluffy.
- Add 1 large egg yolk and 1 teaspoon of vanilla extract to the creamed butter and sugar; blend thoroughly.
- In a separate bowl, whisk 1 cup (120g) of all-purpose flour with a pinch of salt.
- Gradually combine the dry ingredients with the wet mixture, stirring until you form a soft dough.
- Roll the dough into small balls roughly 1 inch in diameter and place them spaced evenly on the prepared sheet.
- Flatten each ball gently with the bottom of a glass to form uniform biscuit bases.
- Bake for 8–10 minutes or until the edges turn golden brown.
- Transfer the biscuits to a cooling rack and allow them to cool completely before assembling.
| Ingredient | Quantity | Preparation Tip |
|---|---|---|
| Unsalted Butter | 1/2 cup (113g) | Softened for easy creaming |
| Granulated Sugar | 1/2 cup (100g) | Granulated ensures crisp texture |
| Egg Yolk | 1 large | Room temperature |
| Vanilla Extract | 1 tsp | Pure vanilla preferred |
| All-purpose Flour | 1 cup (120g) | Sifted to avoid lumps |
| Salt | Pinch | Enhances flavor |
Making the Marshmallow Filling
- Sprinkle 1 tablespoon of gelatin powder over 1/4 cup (60ml) of cold water; let it bloom for 5 minutes.
- In a saucepan, combine 3/4 cup (150g) of granulated sugar, 1/4 cup (60ml) light corn syrup, and 1/4 cup (60ml) water.
- Heat the mixture over medium heat, stirring until sugar dissolves, then insert a thermometer.
- Boil without stirring until the syrup reaches 240°F (115°C) – the soft-ball stage.
- Remove from heat and immediately stir the bloomed gelatin into the syrup until fully dissolved.
- In a large bowl, beat 2 large egg whites until foamy.
- Gradually pour the hot syrup into the egg whites while beating continuously using an electric mixer on high speed.
- Add 1 teaspoon of vanilla extract and continue whipping until stiff, glossy peaks form and the mixture is cool.
- Transfer the marshmallow filling to a piping bag fitted with a round tip for easy assembly on the biscuit base.
| Ingredient | Quantity | Notes |
|---|---|---|
| Gelatin Powder | 1 tbsp | Bloom before use |
| Cold Water | 1/4 cup (60ml) | For gelatin and syrup mixture |
| Granulated Sugar | 3/4 cup (150g) | Provides sweetness and structure |
| Light Corn Syrup | 1/4 cup (60ml) | Prevents crystallization |
| Egg Whites | 2 large | Room temperature, freshly separated |
| Vanilla Extract | 1 tsp | Adds aroma |
We ensure every step is precise to capture the perfectly balanced sweetness and the iconic textures that make Tunnocks Tea Cakes truly special.
Assembly
Now that we have prepared both the biscuit bases and the marshmallow filling, it’s time for the crucial step of assembling our Tunnocks Tea Cakes. This process requires care to ensure perfect shape and texture.
Assembling the Tea Cakes
- Prepare your workspace by lining a baking sheet with parchment paper for easy transfer and cleanup.
- Using a piping bag fitted with a large round tip, pipe the marshmallow filling directly onto the center of each biscuit base. Aim for a domed shape, approximately 1 to 1.5 inches high, to replicate the iconic fluffy profile.
- Leave about a 1/4-inch border of the biscuit visible around the marshmallow to prevent overflow during coating.
- Work steadily but gently to avoid deflating the marshmallow. If needed, lightly smooth the edges with a damp fingertip or the back of a spoon to create a clean outline.
Chilling Before Coating
- Once all tea cakes are assembled, transfer the baking sheet to the refrigerator.
- Allow the tea cakes to chill for at least 2 hours, or until the marshmallow is completely firm and set. This step is essential to maintain structure during the chocolate coating.
- For best results, cover loosely with plastic wrap to prevent the marshmallow from drying out while chilling.
- After chilling, the tea cakes should feel firm to touch and ready for dipping.
| Step | Temperature/Time | Purpose |
|---|---|---|
| Pipe marshmallow | Room temperature | Shape and build fluffy top |
| Chill assembled cakes | 2 hours at 35-40°F (2-4°C) | Firm marshmallow for coating |
With the marshmallow perfectly set, we can proceed confidently to the next stage: coating our tea cakes in rich milk chocolate.
Chocolate Coating
To achieve the iconic Tunnocks Tea Cakes chocolate coating, we focus on melting the milk chocolate to a smooth consistency and then perfectly dipping the chilled tea cakes. This step seals in the fluffy marshmallow and crisp biscuit with a glossy, rich shell.
Melting the Chocolate
We begin by gently melting milk chocolate with a bit of vegetable oil to ensure a silky, workable texture that coats evenly without cracking.
- Chop 200g of milk chocolate into small, uniform pieces for even melting.
- Add 1 tablespoon of vegetable oil to promote a glossy finish and easier dipping.
- Melt the chocolate using either a double boiler or a microwave in short bursts (20 seconds), stirring frequently.
- Maintain the chocolate temperature at 104°F (40°C) for ideal dipping viscosity.
| Step | Detail |
|---|---|
| Chocolate | 200g milk chocolate, chopped |
| Vegetable Oil | 1 tablespoon |
| Melting Method | Double boiler or microwave |
| Melting Temp | 104°F (40°C) for smooth coating |
“Use a thermometer to monitor the temperature carefully. Overheating chocolate can cause it to seize or lose its shine.”
Dipping the Tea Cakes
Once the marshmallow has firmed up from chilling, it’s time to coat the tea cakes in our luscious chocolate.
- Remove tea cakes from the refrigerator and prepare a cooling rack lined with parchment paper.
- Using a fork or dipping tool, gently dip each tea cake entirely into the melted chocolate, making sure the marshmallow and biscuit are fully covered.
- Allow excess chocolate to drip off by tapping the fork gently on the bowl edge.
- Place the coated tea cake carefully on the parchment-lined rack.
- For an ultra-smooth finish, work quickly before the chocolate sets.
- After dipping all tea cakes, transfer them to the refrigerator for at least 30 minutes to fully harden the chocolate shell.
“The key to a perfect chocolate coating is working with the right chocolate temperature and chilled marshmallow—it helps avoid melting or cracking.”
By mastering the chocolate coating step, we create tea cakes with a crisp rich exterior that beautifully contrasts with the soft marshmallow and buttery biscuit inside.
Setting and Storage
Once we have dipped our Tunnocks Tea Cakes in the smooth, glossy chocolate, proper setting and storage are essential to preserve their signature texture and flavor.
Setting
- Place the chocolate-coated tea cakes immediately onto a baking sheet lined with parchment paper or a silicone mat.
- Ensure each tea cake has enough space around it to avoid sticking together during setting.
- Refrigerate the tray for at least 30 minutes. This chilling step allows the chocolate to harden fully into a crisp shell that contrasts beautifully with the soft marshmallow interior.
- Avoid placing them in the freezer as rapid cooling might cause unwanted condensation which can lead to a dull or sticky finish on the chocolate.
“Patience in setting guarantees that iconic snap and a clean bite that make Tunnocks Tea Cakes so delightful.”
Storage
Proper storage maintains freshness and flavor for longer periods. Here is how to store your tea cakes:
| Storage Condition | Recommended Duration | Tips |
|---|---|---|
| Refrigerated (Ideal) | Up to 1 week | Store in an airtight container to prevent moisture absorption and chocolate bloom. |
| Room Temperature | 2-3 days | Keep in a cool, dry place away from direct sunlight or heat sources. |
| Frozen | Not recommended | Freezing can alter texture of marshmallow and chocolate. |
- Use an airtight container to protect the tea cakes from humidity and odors.
- If storing at room temperature, choose a cool spot below 70°F (21°C) to avoid melting the chocolate.
- Before serving chilled tea cakes, allow them to warm slightly at room temperature for 10 minutes to enhance flavor and softness.
By following these steps for Setting and Storage, we ensure that our homemade Tunnocks Tea Cakes retain the perfect balance of crunchy, fluffy, and chocolatey elements that define this classic treat.
Serving Suggestions
To enjoy our homemade Tunnocks Tea Cakes at their best, we recommend serving them with complementary flavors and textures that highlight their unique components. Here are several ways to elevate your tea time experience:
Pair with Warm Beverages
- Serve alongside a fresh pot of black tea, such as Earl Grey or English Breakfast. The robust bitterness balances the sweetness of the marshmallow and chocolate.
- For a cozy twist, pair with a cup of hot cocoa or coffee. The rich, warm liquids meld beautifully with the buttery biscuit base and creamy chocolate coating.
Presentation Tips
- Arrange the tea cakes on a decorative platter lined with a doily or parchment paper to create a nostalgic café vibe.
- Garnish the plate with fresh berries or a sprinkle of powdered sugar for a splash of color and added freshness.
- Serve with a small bowl of whipped cream or clotted cream for those who enjoy a richer side accompaniment.
Toasting the Experience
- Gently warm the tea cakes for 5–10 seconds in a microwave for a slightly melted marshmallow center without melting the chocolate shell. This quick heat intensifies the flavors and offers a delightful texture contrast.
- Alternatively, place them briefly under a broiler to lightly toast the marshmallow dome, enhancing the sweetness with a subtle caramelized flavor.
| Serving Suggestion | Flavor/Texture Highlight |
|---|---|
| Black tea (Earl Grey) | Bitterness balances sweetness |
| Hot cocoa or coffee | Rich warmth complements chocolate |
| Fresh berries | Adds fresh tartness and color |
| Whipped or clotted cream | Enhances creaminess and richness |
| Light warming | Softens marshmallow, intensifies taste |
Storage Tips for Serving Later
- Keep the tea cakes refrigerated and bring to room temperature for 10 minutes before serving. This helps soften the biscuit slightly without compromising the chocolate shell.
- Avoid freezing for extended storage, which can introduce moisture and dull the distinct texture balance we crafted carefully.
By following these Serving Suggestions, we can savor every element of our homemade Tunnocks Tea Cakes, from the crisp biscuit base to the fluffy marshmallow and glossy chocolate coating.
Conclusion
Making Tunnocks Tea Cakes at home is a rewarding experience that brings a beloved Scottish treat right to our kitchen. With the right ingredients, equipment, and attention to detail, we can create these delicious confections that perfectly balance biscuit, marshmallow, and chocolate.
This recipe invites us to enjoy the process as much as the result, offering a chance to customize and share a classic snack with family and friends. Whether for a special occasion or a cozy afternoon treat, homemade Tunnocks Tea Cakes are sure to impress and satisfy.
Frequently Asked Questions
What are Tunnocks Tea Cakes?
Tunnocks Tea Cakes are a classic Scottish treat consisting of a biscuit base, fluffy marshmallow topping, and smooth chocolate coating. They’ve been enjoyed since the early 1900s as a sweet indulgence.
Can I make Tunnocks Tea Cakes at home?
Yes, you can! The recipe includes making the biscuit base, marshmallow filling, and chocolate coating from scratch, allowing for customization and a delicious homemade version.
What ingredients do I need for Tunnocks Tea Cakes?
You’ll need all-purpose flour, sugar, butter, egg yolk, vanilla extract, salt for the biscuit; gelatin, sugar, corn syrup, egg whites, vanilla for the marshmallow; and milk chocolate with vegetable oil for the coating.
What equipment is essential for making Tunnocks Tea Cakes?
Basic equipment includes mixing bowls, electric hand mixer, saucepan, measuring tools, baking sheet, parchment paper, cooling rack, piping bag, double boiler or microwave-safe bowl, and a refrigerator-safe tray.
How do I prepare the biscuit base?
Cream butter and sugar, mix in dry ingredients to form dough, roll into balls, flatten, and bake at a preheated oven until golden brown.
How is the marshmallow filling made?
Bloom gelatin, prepare a sugar syrup, whip egg whites until fluffy, then combine carefully to get the signature soft and airy marshmallow texture.
How do I assemble Tunnocks Tea Cakes?
Pipe marshmallow onto the baked biscuit bases in a domed shape, leaving a border to prevent spillover, then chill for at least 2 hours to firm up before chocolate coating.
What’s important when coating with chocolate?
Melt milk chocolate with vegetable oil for smooth dipping, coat chilled marshmallow tops quickly, and refrigerate after dipping to set a glossy, firm chocolate shell.
How should I store homemade Tunnocks Tea Cakes?
Keep them in an airtight container in the fridge for up to a week or at room temperature for 2-3 days. Avoid freezing to prevent condensation and dull chocolate.
What’s the best way to serve Tunnocks Tea Cakes?
Pair with warm drinks like black tea, hot cocoa, or coffee. You can garnish with fresh berries or whipped cream and serve slightly warmed for enhanced flavor and texture.