Tea Cake Food

TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until lightly browned, 5 to 10 minutes.

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.

DEEP SOUTH OLD FASHIONED TEA CAKES

Steps:

• In a large bowl cream together butter and shortening until creamy.
• Mix in sugar until well combined.
• Mix in egg.
• Mix in lemon zest and vanilla bean paste. Set aside.
• In a medium bowl, sift together flour, baking powder, salt, and nutmeg.
• Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.
• Turn dough onto a smooth surface and knead until dough is soft.
• Shape into a disk and cover with plastic wrap.
• Refrigerate for 1 hour (or freeze for 30 minutes)
• Preheat oven to 350 F.
• Line a large baking sheet with parchment paper. Set aside.
• Remove dough from fridge and plastic wrap.
• Knead dough to soften it.
• Roll dough to 1/4-inch thick.( I rolled the dough on parchment to prevent sticking)
• Use a round cookie cutter to cut out circle shapes.
• Place cookies on prepared pan about 2 inches apart. (see note)
• Bake for 8-10 minutes until bottoms are lightly golden. (see note)
• Remove from pan and place on cooling rack to finish cooling.
• Once cooled store in airtight container.

TEA CAKES

Steps:

• In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
• Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
• Preheat the oven to 375°F. Line baking sheets with parchment paper.
• On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
• Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

OLD FASHIONED TEA CAKE

Steps:

• Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to mix.
• Scatter butter across surface. Pulse until butter is completely incorporated into dry ingredients. Add buttermilk and pulse a few times until the dough clumps together. Gather dough, barely kneading until you can shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour.
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper; set aside. On a well floured surface, use a floured rolling pin to roll dough into a 1/4-inch thick circle. Use a 3-inch round cutter to punch out circles from the dough; transfer circles to prepared baking sheet. Reroll scraps and cut out additional circles.
• Bake until tea cakes have puffed slightly and barely take on color, 12-14 minutes. Allow to cool slightly before removing from baking sheet.

OLD FASHIONED TEA CAKES

Steps:

• Preheat oven to 450° Fahrenheit.
• Place flour, sugar and salt in a large mixing bowl.
• Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
• Place on lightly floured surface and knead. Roll out and cut using a cup.
• Place on baking stone and bake for 7-9 minutes or until lightly browned.
• Cool and enjoy.

SOUTHERN TEA CAKES

Steps:

• In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
• In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes).
• Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
• Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
• After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
• Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
• Line your cookie sheet with parchment paper.
• Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
• Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
• Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
• Cool for 5-10 minutes and serve.

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.

BLACK FOLKS SOUTHERN TEA CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.
• Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.
• Mix until well blended to make the tea cake batter.
• Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.
• Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.
• Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky!
• Cut out the tea cakes with a 2 ½" up to 3″ biscuit cutter. (I used a 2 ¾" biscuit cutter.)
• Place the rounds onto a parchment paper-lined baking sheet about one inch apart. (You may need to bake more than 1 batch if all your rounds don't fit on your baking sheet.)
• Bake until light brown (but don't let them get too brown!). 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. (Tea cakes don't take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.)
• Optional: When the tea cakes are finished baking and cooling, optionally make the lemon glaze frosting by combining the powdered sugar and lemon juice.
• Mix well with a whisk to remove any lumps from the powdered sugar.
• Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake. The icing will harden in about 5 minutes.
• Optionally, garnish this Southern Black folk tea cake recipe with a sprinkle of lemon zest, then serve and enjoy!

TEA CAKE COOKIES

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Line a cookie sheet with parchment paper or a silicone baking mat, or grease lightly.
• Combine the sugar and butter in a mixer bowl, beating until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• In another bowl, combine the flour, ​baking soda, cream of tartar, and salt.
• Add the dry ingredients to creamed mixture and mix well.
• Shape the cookie dough into small balls and arrange on the prepared cookie sheet.
• Press flat with the bottom of a glass. Optional: Dip the glass in sugar before flattening each cookie and use a small square of parchment paper so the glass won't stick to the dough.
• Bake for 10 minutes.
• Serve and enjoy.