Tunnock’s teacake traybake

Name: Tunnock’s teacake traybake
Yield: Serves 16
Ingredients: 170g medium oatmeal; 170g wholemeal flour; ½ tsp fine sea salt; ½ tsp baking powder; 25g golden caster sugar; 30g dark muscovado sugar; 150g chilled, unsalted butter, diced; 3 tbsp milk; 200g dark chocolate, melted; For the Italian meringue; 3 medium free-range egg whites; 150g caster sugar; 2 tbsp golden syrup; ½ tsp fine sea salt; ½ tsp vanilla extract; You’ll also need…; 33cm x 23cm swiss roll/roulade cake tin, lined with non-stick baking paper with a 3cm overhang on 2 ends

Easy
November 2018

Easy
November 2018

Serves 16
Hands-on time 25 min, Oven time 25 min

A thick layer of pillowy meringue is sandwiched between a biscuity oat base and a generous blanket of melted dark chocolate. Slice into squares and share with friends. This Tunnock’s teacake traybake is finger-licking good.

Nutrition: per serving

Calories: 273kcals
Fat: 12.4g (7.2g saturated)
Protein: 4g
Carbohydrates: 35.3g (21.7g sugars)
Fibre: 2.5g
Salt: 0.6g

Nutrition: per serving

Calories: 273kcals
Fat: 12.4g (7.2g saturated)
Protein: 4g
Carbohydrates: 35.3g (21.7g sugars)
Fibre: 2.5g
Salt: 0.6g

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Ingredients

170g medium oatmeal
170g wholemeal flour
½ tsp fine sea salt
½ tsp baking powder
25g golden caster sugar
30g dark muscovado sugar
150g chilled, unsalted butter, diced
3 tbsp milk
200g dark chocolate, melted

For the Italian meringue

3 medium free-range egg whites
150g caster sugar
2 tbsp golden syrup
½ tsp fine sea salt
½ tsp vanilla extract

You’ll also need…

33cm x 23cm swiss roll/roulade cake tin, lined with non-stick baking paper with a 3cm overhang on 2 ends

Method

Heat the oven to 180°C/160°C fan/gas 4. To make the base, pulse the oatmeal, flour, salt, baking powder and sugars in a food processor, add the butter and pulse to breadcrumbs. Add the milk and whizz until the mixture comes together. Alternatively, mix the dry ingredients in a bowl, then rub in the butter and use a knife to stir in the milk.
Tip into the tin, then use the back of a metal spoon to press it down and smooth the top. Bake for 25 minutes or until the biscuit has come away from the edges of the tin and feels firm to the touch. Cool in the tin set on a wire rack.
Put all the meringue ingredients in a large heatproof bowl set over a pan
of simmering water (don’t let the bowl touch the water). Using an electric hand mixer, whisk the mixture for 6-8 minutes until thickened – the mixture must be very stiff to hold its shape. Spoon over the cooled biscuit base.
Leave the meringue to set, then pour over the melted chocolate, smoothing
it over with the back of a spoon. Leave in a cool place to set, then use a hot sharp knife to cut into 16 rectangles.