6 Chocolate Tea Cakes
Give your biscuits a name and tell us about your recipe.
Whippets. I followed Paul Hollywood’s recipe – right down to the golden syrup. I put a bit too much marshmallow in so they’re a bit over-flowing but they’re still delightful. I did end up having to put them in the fridge for a little while because, after giving myself the two hours just like the contestants, they still weren’t setting. I know the fridge is a no-no for the chocolate but it did the trick. I’m calling them "whippets" because my sister claims our French Canadian ancestors invented the whippets (which are very similar to these Teacakes) at their bakery in Canada.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I generally follow the recipe but I’m not afraid to expand or embellish once I’m comfortable with techniques or a basic recipe.
Tell us about how you added a Wisconsin twist to your creation.
I used eggs from my chickens and Wisconsin pastry wheat flour. I’m calling them Whippets because my sister claims our family (our French Canadian ancestors) invented the Whippets at their bakery in Canada.
How did you do?
It’s not pretty, but it’s edible.