Afternoon Tea Fancies
By Emily Jones
175 g Unsalted Butter
1775 g Fairtrade Demerara Sugar
3 Free Range Eggs
75 g Plain Flour
1 tbsp Fairtrade Cocoa Powder
1 tsp Baking Powder
Coating:
25 g Butter
125 g Fairtrade Dark Chocolate
5 tbsp Icing Sugar
50 g Fairtrade Milk Chocolate
50 g Fairtrade White Chocolate
1. Preheat the oven to 180 degrees (Fan 140 degrees or Gas Mark 3). In a large bowl, beat together the butter and sugar with an electric whisk. Gradually add the eggs until the mixture binds.
2. Sieve the flour, cocoa and baking powder and fold in. The mixture should drop easily from a spoon. If it's too stiff, add a little water.
3. Spoon into a 23 cm square cake tin and bake for 30-35 minutes. Remove from the tin and leave to cool before cutting into 25 pieces.
4. For the icing, melt the butter and dark chocolate with 4 tbsp of water and mix in the icing sugar, Spread over each cake using a small palette knife. Leave to set for a few minutes, and then drizzle the melted milk chocolate using a teaspoon. Repeat with the white chocolate.