Bake - Marshmallow Teacake Traybake

Posted on


We had friends visiting over the weekend, which is always the perfect excuse to bake.

Recipes need to be gluten free, and over time I’m finding out what works well with gluten free flours and what needs to be avoided.

This recipe is a variation on Tunnock’s Tea Cakes – but a whole lot simpler to pull together.

I’m a great fan of tray bakes, and although there are three stages to this one, none takes long to do. The result is rich and delicious – and very, very moreish.

I used a 20cm (8 inch) brownie tin for this recipe – you’ll need something which allows for at least 4 cm depth.

Line the tin with non stick baking paper.


Tiffin base

125g butter

150g gluten free digestive biscuits

1 tablespoon golden syrup

300g chocolate – I used 1/2 milk and half plain for a sweetish base, but I’d use all dark chocolate for a slightly more grown up taste.


Bash the biscuits into fine crumbs.

Melt the butter, syrup and chocolate in a bowl over a pan of hot water.

Stir in the biscuit crumbs, mix to combine, pour into the lined tin and level out.

This layer needs to set before you add the marshmallow layer, so if you’re in a rush pop the tin in the fridge to speed things up.

IMG_1303     IMG_1304

Marshmallow layer

6 leaves gelatine

2 large free range egg whites

pinch of salt

350g  caster sugar

1 tablespoon liquid glucose or golden syrup

150ml water


Place the gelatine leaves in a bowl of cold water and set aside to soak while you prepare the rest of the ingredients.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add 1 tbsp of the caster sugar and salt, and whisk until mixture forms stiff peaks.

(Every marshmallow recipe I’ve read tells you not to do this yet, but to wait until your sugar syrup is almost ready. I’ve found that the syrup is so quick to make that there’s no harm done to the egg whites in the time they have to wait)

Combine the remaining caster sugar,  glucose or golden syrup and water in a medium saucepan.  Bring to the boil then cook steadily until the syrup reaches 115 degrees C  ( 248 degrees F) on a sugar thermometer (see headnote).

Remove the pan from the heat.Drain the softened gelatine add to the whisked egg white mix,  then carefully pour the syrup into the whipped egg whites, continuing to whisk on low speed. Don’t worry when the mixture foams up, this is supposed to happen. Increase the speed to medium and whisk for a further 3 – 4 minutes until thick and glossy.

Scrape into your tin and level out. The mixture needs a couple of hours to set and even then it will still be very sticky – usually you’d coat it with icing sugar and cornflour. I’ve found the best way to cover the tin is to rest a larger baking sheet on top – the marshmallow mix will stick to cling film.

Once the marshmallow is set, remove the tray back from the tin. The marshmallow mix will have stuck to the baking paper, so run a warmed knife round the edges to loosen it.

Using a warmed knife cut the slab of biscuit and mallow into squares. I cut 6 rows either way – but feel free to go for a daintier or heartier option.



200g milk chocolate (or plain if you prefer)

Melt the chocolate in a bowl over a pan of simmering water and allow to cool slightly.

I used a silicone pastry brush to pain melted chocolate onto the top and sides of each square – but if you’re feeling brave you could dip the marshmallow into the melted chocolate.

Leave the coated squares on baking paper until the chocolate has set.



Add a comment:

Leave a comment:


Add a comment