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Tea cakes are usually eaten along with a nice cup of your favorite tea in a comfy chair in a calm and peaceful environment...
But if you are not accustomed to eating goodies with your cup of tea (in moderation, mind you). Then, you are missing out big time!!!!
Try these recipes and don't hesitate to tell us which one is your favorite...
Old fashioned tea cakes.
(Makes 9 to 10 dozen, depending on the size.)Ingredients:
-
1 cup of butter.
2 cup of sugar.
3 eggs.
4 cup of flour.
2 teaspoon of baking powder.
1 teaspoon of vanilla extract.
1/8 teaspoon of salt.
Preparation:
1. Cream the butter and sugar.
2. Add the slightly beaten eggs, flour, baking powder, vanilla and salt.
3. Roll on floured board and cut.
4. Sprinkle with sugar and bake at 400 degrees for 12 to 15 minutes.
These tea cakes sure taste good, but what about a nice cup of tea to wash it all down?
Mam-Maw's tea cakes.
Ingredients:
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2 eggs.
1 cup of sugar.
3/4 cup of cooking oil.
1 teaspoon of vanilla extract.
2 cup of self-rising flour.
1. Put all ingredients in mixing bowl; mix well and drop by teaspoonfuls on cookie sheet (greased).
2. Bake at 425 F. about 10 to 12 minutes. They will harden as they cool.
Russian tea cakes.
Ingredient:
-
1 cup of butter, room temperature.
1/2 cup of sugar.
2 1/4 cups of flour, sifted.
1 teaspoon of vanilla extract.
3/4 cup of walnuts or pecans, finely chopped.
Sugar for rolling.
Preparation:
1. Preheat the oven to 400 degrees.
2. Cream the butter, adding sugar gradually until light and fluffy.
3. Stir in the flour, vanilla extract, and walnuts or pecans.
4. Roll between hands into 1-inch balls and place on an ungreased baking sheet.
5. Bake for 12 to 14 minutes.
6. Remove from oven and while still warm, roll in sugar.
English tea cakes.
(Makes 6-8.)
Ingredients:
-
2 teaspoon of baking powder.
1/2 cup of shortening.
1/4 cup of sugar.
2 eggs.
1/4 cup of milk.
1/4 cup of currants Pinch salt.
Preparation:
1. Sift flour, salt and baking powder together. Set aside.
2. Cream together the shortening, sugar; add eggs, then milk, dry ingredients and currants.
3. Drop onto greased cookie sheet to make 6 or 8 tea cakes. Bake at 350F until lightly brown.
4. Serve warm with butter and jelly.
Yorkshire tea goodies. Ingredients:
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1 lb of flour.
1 level teaspoon of salt.
1 oz of English or Welsh butter.
1 oz of caster sugar.
2 oz of currants.
1/2 (half) oz. of fresh yeast.
1/2 pint of lukewarm milk.
Preparation.
1. Sift the flour and sugar into a bowl and rub in butter.
2. Add the sugar and currants, toss together lightly.
3. Blend the yeast with milk.
4. Add all at once to the dry ingredients. Mix to firm dough. Knead for 10 minutes or until dough is smooth and elastic.
5. Cover and leave to rise for 10 minutes. Knead well again, divide into 6 pieces. Roll into 6 inch rounds. Cover and leave to rise until almost double in size.
6. Bake just above the centre of fairly hot oven, 400F for 20 minutes.
7. To serve, split open and spread thickly with butter. Can be split open and toasted before buttering.
