British Teacakes

Chocolate-covered marshmallow on a crisp digestive biscuit – what a lovely afternoon teatime treat! If you’ve never had British teacakes, they’re a bit like American s’mores, only shaped like a dome and much trickier to make. Megan had a silicone Mickey Mouse mold that she wanted to try out, so we made delicious Disney teacakes! Many thanks to Paul for inspiration.


Chocolate coating:
400g (2 1/2 cups) dark chocolate chips

Cookie base:
50g (1/3 cup) whole wheat flour
50g (1/3 cup) flour
pinch of salt
½ tsp baking powder
25g (2 tbsp) brown sugar
25g (2 tbsp) Miyoko’s vegan butter
1 tbsp soy milk

Marshmallow filling:
3 egg whites
150g (1 1/2 cups) icing sugar
6 tsp honey
½ tsp salt


In a small metal bowl, melt the chocolate chips over a pot of boiling water, making sure the bottom of the bowl doesn’t touch the water. Stir until the chocolate is melted and smooth, then remove from the heat and let it cool for a few minutes so it’s still pourable but a bit thicker (if it’s too runny, it won’t coat the molds very well).

In a large bowl, mix the flours, salt, baking powder, and brown sugar. Add the butter and mix it into the flour mixture with your fingers until it gets nice and crumbly, then add the soy milk and mix until it turns into a ball of dough. Don’t overmix or the cookies will be tough.

Roll out the dough to 1/4″ thick and cut out 8 rounds that are big enough to cover your molds. Chill the cut out dough for 10 minutes in the fridge, then bake on a parchment-lined baking sheet at 325F for 10 minutes. Cool on a wire rack.

Pour the chocolate into your molds and coat all the surfaces evenly using the back of a spoon. Leave enough space to add a good amount of marshmallow! Let the molds sit at room temperature. Spread the leftover chocolate over both sides of each baked cookie using a knife, then put the coated cookies back on the parchment to sit at room temperature while you make the marshmallow.

In a large metal bowl, mix the egg whites, icing sugar, honey, and salt to make the marshmallow. Put the bowl over a pot of boiling water, making sure the bottom of the bowl doesn’t touch the water. While the bowl is over the pot, use an electric mixer with the whisk attachment to beat the egg white mixture for about 6-8 minutes until it’s very thick and fluffy, like a luscious meringue.

Using a piping bag or a spoon, put the marshmallow into the molds on top of the chocolate, then cover the whole thing with a chocolate-covered cookie. Let the teacakes sit at room temperature until they’re completely set, about 1 hour.

Once the chocolate has set, very carefully pop one teacake at a time out of the molds. The chocolate should be nice and shiny. Don’t worry if some of them crack, they’ll still taste amazing!

Enjoy your decadent creations with a spot of your favorite tea. Hooray for teacakes! ❤️🤗

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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