Milk chocolate marshmallow teacakes

To make the bases, cream together the butter and icing sugar with a wooden spoon until smooth. Beat in the egg yolk and vanilla extract. Sift in the flour and cocoa and mix to a dough. Wrap in clingfilm and chill for 20 mins.

Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper.

Unwrap and roll out the dough on a lightly floured surface to the thickness of a £1 coin. Use a 5cm round cutter to cut out 25 circles, re-rolling the leftover dough if needed. Arrange on the lined baking sheets, 2-3cm apart. Bake for about 10 mins, then leave to cool for 5 mins. Transfer to a wire rack to cool completely.

Working in batches on a flat surface, spread a small amount of the chocolate spread on each biscuit, then return to the rack.

For the mallow filling, soak the gelatine in a bowl of cold water for 10 mins.

Put the egg whites, caster sugar, remaining vanilla extract and 2tsp cold water into a large, heatproof mixing bowl over a pan of simmering water. Whisk for 4 mins until thick and glossy. Turn off the heat but leave the bowl over the pan.

Tear the gelatine leaves into a few pieces and add one piece at a time to the egg mixture, whisking well in between each addition, until it is stiff and glossy. Remove from the heat.

Fit a large piping bag with a 1.5cm plain nozzle and fill with the mallow mixture. Pipe a mound onto each biscuit, leaving a small gap at the edge. Leave to set for at least 30 mins.

Meanwhile, melt the milk chocolate in a glass bowl over a pan of simmering water – don’t let the bowl touch the water. Set aside for 5 mins or until the chocolate has cooled slightly but is still pourable.

Hold a teacake by the biscuit base and spoon melted chocolate over the marshmallow mound. Turn and tilt until coated all over, letting any excess chocolate drip back into the bowl. Repeat with the remaining teacakes. Leave to set in a cool place until firm.