Recipe of the month: Dr. Oetker

May 1, 2018

Chocolate drizzled teacakes

This tasty treat by Dr. Oetker is sure to satisfy your sweet tooth

150g butter, melted
350g malted milk biscuits, finely crushed
225g caster sugar
70g Dr. Oetker liquid glucose
4 Sachets Dr. Oetker egg white powder
1 Sachet of Dr. Oetker cream of tartar
150g Dr. Oetker milk chocolate chunks, finely chopped
175g strawberry or raspberry jam

Grease a 20cmx30cm tray-bake or brownie tin and line with tinfoil. Mix the butter and crushed biscuits until evenly coated. Scrape into the tin, spread to the edges and gently pat down to make an even layer. Leave in the fridge to firm up for 30 minutes.

Put the sugar, liquid glucose and 3 tablespoons of water in a small heavy based pan. Mix to combine then set over a low heat to dissolve for 5-6 minutes, push any solid bits into the mixture with a wet pastry brush to dissolve.

Combine the egg white powder by following instructions on the back of the pack in a large mixing bowl, and using an electric mixer gently whisk the egg whites and cream of tartar until foamy, turn up the speed and whisk until stiff peaks form.

Turn up the heat to full and start the timer for 4-5 minutes. The sugar mixture should be bubbling vigorously, but it shouldn’t caramelise (if you have a sugar thermometer, it will be 120C).

Take off the heat and allow the bubbles to die down then pour the mixture into one side of the bowl with the egg whites in a slow and steady stream while continually whisking. Keep whisking for 5 minutes until smooth, thick and glossy. Allow to cool.

Melt the milk chocolate in the microwave, allow to cool slightly. Spread the jam over the biscuit base in an even layer. Fill a large disposable piping bag fitted with 1.5 cm nozzle (or just snip the end to size). Pipe into evenly spaced little mounds (four rows of five or six) then drizzle over the chocolate. Leave to set for around an hour before cutting.

Dr. Oetker

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