Tunnock’s Teacake Traybake

The ultimate beginner‑friendly, crowd‑pleasing treat that brings the taste of classic Tunnock’s teacakes straight into your kitchen – right from your own oven.

Introduction

Afternoon tea isn’t just a British tradition; it’s a universal excuse to indulge in something sweet and comforting. Chasing that perfect bite can feel expensive or time‑consuming, especially when you want to feed a group or simply wow a few friends. Enter the Tunnock’s Teacake Traybake. This recipe takes the beloved Tunnock’s teacakes – a buttery biscuit base, fluffy meringue, and a glossy chocolate coating – and turns them into a no‑stress traybake that you can slice into treats on the fly.

If you’re a beginner-to-intermediate cook looking for a single‑bake meal that delivers restaurant‑level flavor, you’ve found your new go‑to. The entire process takes under an hour, yields 16 tempting rectangles, and can be tweaked for dietary or flavor preferences. Grab your measuring spoons, preheat that oven, and let’s dive into this glorious culinary adventure.

Meal Profile

Title: Tunnock’s Teacake Traybake
Difficulty: Easy
Portion: Serves 16
Time: Hands‑on 25 min, Oven 25 min (Total 50 min)

This recipe is a harmonious marriage of textures: the crunchy, buttery base, the cloud‑like meringue, and the silky chocolate drizzle. Together, they give you a taste that feels both nostalgic and indulgently sophisticated. The result is perfect for parties, family afternoons, or a unique dessert to finish off a meal.

• Base: A hearty, baked biscuit made from oatmeal and wholemeal flour; the mix of refined and whole grains gives it a subtle nutty flavor that holds up to the sweet topping.
• Meringue: Light, airy, and stable thanks to the added golden syrup and egg whites, producing a luscious cushion that mimics the original teacake meringue.
• Chocolate Wrapper: A rich dark chocolate glaze that hardens as it cools, turning each square into a bite‑size chocolateenveloped bliss.

Ingredient Highlight

Instead of a sprawling pantry list, let’s break down the key components in bite‑size chunks. All the measurements are ready‑to‑use, so set them out and you’ll be one step away from baking greatness.

Tip for Beginners: If you don’t have a food processor, gather a sturdy bowl, a fork or whisk, and a butter‑scooping knife. Rubbing butter in with a knife is just as effective, and it might feel more tactile if you’re still mastering kitchen skills.

Step‑by‑Step Instructions

Below is the full recipe broken into clear, numbered steps, with each step composed exactly from the provided method descriptions. Follow these carefully, and the banquet of flavors will unfold beautifully.

1. Preheat & Prepare the Base

• Heat your oven to 180 °C (160 °C fan) or Gas Mark 4.
• Place your oatmeal, wholemeal flour, fine sea salt, baking powder, golden caster sugar, and dark muscovado sugar in a food processor. Pulse until the mixture resembles cornmeal.
• Add the chilled, diced unsalted butter to the processor and pulse again until the crumbs reach a breadcrumb texture. If you’re working without a processor, use a fork or whisk to break apart the butter once it’s cold enough to hold a shape.
• Sprinkle in the 3 Tbsp of milk and pulse until the dough comes together—smooth, sticky but not too wet.
• Alternatively: Mix dry ingredients in a bowl, rub in butter as if you were making shortcrust pastry, then stir in milk with a knife until a dough forms.

1. Shape & Bake the Biscuit Layer

• Tip the dough into your lined Swiss roll tin, spreading it evenly across the surface.
• Use the back of a metal spoon to press firmly into the tin, ensuring no air pockets and an even thickness, then smooth the top.
• Bake for 25 minutes, or until the edges lift slightly from the tin and the biscuit feels firm to the touch.
• Remove from oven and let cool completely in the tin set on a wire rack. Cooling is crucial to prevent the meringue from collapsing later.

1. Whisk the Meringue

• In a large heat‑proof bowl, combine 3 medium free‑range egg whites, 150 g caster sugar, 2 Tbsp golden syrup, ½ tsp fine sea salt, and ½ tsp vanilla extract.
• Place the bowl over a pan of simmering water (double‑boiler method). Make sure the bowl’s bottom does not touch the water.
• Using an electric hand mixer, whisk the mixture for 6–8 minutes until it’s thick, glossy, and holds stiff peaks—this level of stiffness is essential for a sturdy, fluffy layer that won’t collapse once chocolate is added.

1. Layer the Meringue

• Spoon the meringue over the cooled biscuit base, piping a loose layer that covers the surface.
• Flatten the meringue gently with a spatula to even out the top—interaction with the granite or ceramic of the tin is browser; gently adjust using your tool.

1. Finish With Chocolate

• Let the meringue set at room temperature for a few minutes until it’s no longer runny.
• Pour your melted dark chocolate over the meringue. Use the back of a spoon to swirl and smooth the chocolate so it coats the entire surface.
• Allow the chocolate to fully set at room temperature. This should take about 30 minutes: when the chocolate is hard enough to hold its shape, the traybake is done.

1. Cut and Serve

• Once set, use a hot, sharp knife (blow on the blade if it’s getting stuck) to cut the traybake into 16 rectangular squares or “tea­cakes.” Feel free to cut them into smaller bite‑size squares depending on your serving size.
• Present on a platter – the chocolate glistening, the meringue fluffy, and the biscuit base sturdy.

Serving Suggestions & Variations

Classic Presentation

Serve the squares on a white ceramic plate with fresh berries or a scoop of vanilla ice cream for an elevated dessert. The contrast of textures—crispy biscuit, airy meringue, glossy chocolate—creates a delightful symphony with every bite.

Flavor Tweaks for a Modern Twist

Storage & Reheating

• Keep in an airtight container at room temperature for up to a week.
• If the chocolate coating softens a bit over time (often a good sign that they’re still fresh), revisit the oven at 90 °C for 2–3 minutes to firm it up both the chocolate and meringue.

Conclusion

Tunnock’s Teacake Traybake isn’t just a sweet; it’s an experience—a fleeting moment where you get to pause, admire the layers, and feel satisfied that you’ve produced something that rivals the shop‑made delicacy. The recipe’s simplicity, coupled with its impeccable flavor profile, makes it ideal for anyone stepping into the world of baking. Whether you’re treating friends, coming up with a dessert to accompany a holiday dinner, or simply craving a bite of nostalgia, this traybake is your answer.

Happy baking! Share your creations, tweak the recipe to your taste, and let your kitchen become the new hub of tasty conversation. You’ve got all the tools, the plan, and the cheer—now go make some unforgettable Tunnock’s Teacake Traybake magic.

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