English Teacakes Food

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

EASY TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.

CHOCOLATE ENGLISH TEA CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

ENGLISH TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

ENGLISH TOASTED TEACAKES

Steps:

• In a large bowl place the flour, salt, sugar, cinnamon, butter and yeast.
• Add the water and mix together to form a dough. Knead for 2 minutes and then transfer the dough to a floured work surface. Knead the dough for a further 5 minutes then place back in the bowl for 1 hour to rise.
• Add the sultanas and mixed peel and divide the dough into 80g pieces, shape them into balls and using a rolling pin flatten them out to 1cm thick.
• Place the teacakes onto a greased baking tray and leave to rise for a further hour.
• Set the oven to 375°F
• Brush the teacakes with beaten egg and bake for 15 minutes.
• Once cool, serve toasted with loads of butter!

ENGLISH TEACAKES (ZWT3)

Steps:

• In a small bowl, sift together flour, baking powder and salt.
• In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
• Add milk, citron, currants and flour mixture; mix well.
• Refrigerate dough for easier handling (at least 1 hour).
• Preheat oven to 400°F.
• Roll dough into balls the size of walnuts.
• Dip tops in egg white and then sugar.
• Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
• Bake 12-15 minutes, or until golden.
• Cool, then store, tightly covered.