Table of Contents
Tunnock’s tea cakes FOR THE FILLING 500 g (1lb 2oz) full-fat cream cheese 100 g (3 ½oz) icing sugar 50 g (2oz) cocoa powder
FOR THE BASE 75 g (3oz) butter, melted, plus extra to grease 100 g (3 ½oz) bourbon biscuits 3 Tunnock’s tea cakes FOR THE FILLING 500 g (1lb 2oz) full-fat cream cheese
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin with baking parchment. Whiz the biscuits and Tunnock’s teacakes in a food processor to make crumbs. Add the melted butter to the processor a bit at a time pulse/mix until the mixture clumps together. Press into the base of prepared tin and chill until needed.
Tea Cakes might be one of our favourite tea time snacks. Now you have 3 flavours to chose from! Mix the flours, baking powder and salt together, rub in the butter then add the egg yolks and cream to bring it all together. Roll the mixture out to 5mm thick then cut out 15 rounds, the same size or slightly bigger than your chocolate moulds.
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