• Method

If you like Tunnock’s Teacakes, you’ll love this homemade version.

 

  1. Set oven to 160 fan
  2. Mix all the base ingredients together in a food processor, then press into a tin – fingers are best of this as all spoons seem to stick! Cover with a piece of baking parchment then use a loaf tin as an iron to flatten it all out.
  3. Bake for 25 minutes
  4. While the base is baking, put all the meringue ingredients into a bowl, then put the bowl over a pan of gently boiling water making sure the bowl doesn’t touch the water. Whisk until firm – this should take around 10 minutes – then when the biscuit base is cooked spoon the meringue over the base.
  5. Melt the chocolate gently then spread over the meringue.
  6. Leave to cool, then cut into squares using a hot knife. Enjoy with a cuppa or even better on a nice Scottish picnic.

 

Many thanks to Emma Clark at the wonderful Glenegedale House on Islay, for sharing her recipe with us. Glenegegale House is, a multi award-winning five star guest house situated midway between Bowmore and Port Ellen on Islay, with breathtaking views over the Mull of Oa and out onto the Atlantic.

The four bedroomed guest house is run by husband and wife team Graeme and Emma who both share a passion for baking, so much so that the Observer Food Monthly named them Baker of the Year in 2017 alongside Nigel Slater.

 

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