Recipe: tea cakes

Buttery sablé biscuits topped with raspberry jam, blackberry marshmallow and dark chocolate

I am in the midst of compiling a list of all the foods I want to eat when back home in Scotland for Christmas, and the foods I plan to bring back to Sweden. Tunnock’s Tea Cakes, as well as their other biscuits, are the GOAT of Scottish biscuits in my opinion–my favourite way to each them in to gently bite off the paper-thin chocolate, then eat the marshmallow and finally the biscuit. I plan to bring a box or two back in my suitcase, even if I don’t have high hopes for them getting to Sweden fully intact.

These tea cakes are a twist on the tea cakes I grew up eating, with the addition of a dollop of raspberry jam, blackberry marshmallow and a coating of tempered dark chocolate as opposed to the milk chocolate that Tunnock’s uses. A slightly elevated tea cake, and a very delicious one.

It is a recipe with a few different parts and steps, but one that you can do over a few days. The sablé dough can be made up to 2 days in advance of baking, and can be baked the day before you make the marshmallow. Once the marshmallow has been piped onto the biscuits, they required a night in the fridge to set, before finishing with the tempered chocolate.