Tea Cake Food

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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.

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.

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 CAKE

Steps:

• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer. Mix together on high speed until it looks pale yellow, 4 to 5 minutes. Reduce the mixing speed to medium. Add the vanilla extract and molasses Add the egg and mix until the ingredients are fully incorporated. The dough should be a smooth, consistent texture. Scrape down the sides of the bowl.
• In a small bowl, whisk together the flour, salt and baking soda and set to the side.
• Reduce the mixing speed to low and add the dry ingredients slowly. Mix until all of the dry ingredients are saturated. Scrape down the sides and bottom of the bowl, folding in any unincorporated ingredients.
• After the dough is well mixed, remove the dough from the mixer and place on a piece of parchment paper. Roll the parchment to create a log approximately 1 1/2 inches in diameter (about 12 inches long). Wrap the log in plastic wrap and place in your refrigerator for at least 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the chilled, firm log from the refrigerator. Remove the parchment and, using a sharp knife, slice the cookie dough in 1/4-inch circles. Place the cookies on a parchment-lined baking sheet. The cookies will expand in the oven, so leave about 1 cookie width of space between them on the sheet (about 12 cookies per sheet). Work quickly, as these cookies should go into the oven while the dough is still cold.
• Bake for 8 to 10 minutes. The cookies are ready when they are just beginning to brown and let off a fragrant brown butter smell. Allow the cookies to cool fully before serving.

IRISH TEA CAKES

Steps:

• The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
• In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
• Jiggle the tea bag around in the water until you have a nice, strong brew.
• Add the sugar to the hot tea and stir until sugar is dissolved.
• Pour tea/sugar mixture over the fruit.
• Cover and leave overnight.
• The next day, set the oven to 170C/325°F.
• Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
• Add the chopped walnuts to the fruit mixture.
• Break the egg into a small dish, add the milk, and beat lightly.
• Add the egg mixture to the fruit mixture.
• Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
• Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
• Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
• Be careful not to overcook- test after 1 1/4 hours.
• Remove cakes from oven and turn out immediately to cool on a wire rack.
• Serve warm or at room temperature, sliced and buttered.

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.

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.

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 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.

MINI VANILLA TEA CAKES

Steps:

• Cakes:.
• Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
• To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
• Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
• add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
• Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
• Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
• Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
• Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
• If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
• Glaze:.
• To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
• Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
• Let the glaze dry completely, about 1 hour, before serving.
• Variations:.
• Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
• Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.

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.

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.