TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
OLD FASHIONED TEA CAKES II
This delightful buttery cookie recipe has stood the test of time. Have some with an old fashioned cup of tea.
Provided by Jacquetta Peace
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.6 g, Cholesterol 34.3 mg, Fat 5.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 99 mg, Sugar 11.3 g
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.
TEA CAKE
Tea Cakes are a traditional Juneteenth dessert. They resemble a buttery sugar cookie and pair well with hibiscus tea. They are a staple in the Black community.
Provided by Food Network
Categories dessert
Time 3h
Yield 44 to 48 cookies
Number Of Ingredients 9
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.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
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TEA CAKES - OLD-FASHIONED SOUTHERN FAVORITE RECIPE
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4.6/5 (9)Total Time 28 minsCategory CookiesCalories 164 per serving
- In a large bowl, whisk eggs and sugar together with a fork or whisk. Add vanilla. Slowly pour in butter and stir gently with fork until well mixed.
- Use a little flour on your hands and the dough and knead the dough a few times, then roll out to 1/4-1/2 inch thickness on a lightly floured surface. Don't add too much extra flour when rolling or your tea cakes will be too dry.
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