Cream Tea Cakes Recipes

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.

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.

TEA CAKES II

Steps:

• Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
• Shape in walnut sized balls and flatten with the bottom of a glass.
• Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

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.

MAMIE'S TEACAKES

Steps:

• Preheat the oven to 400 degrees F.
• Grease two large (14-by-16-inch) cookie sheets with shortening.
• Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

GRANDMA'S TEA CAKES

Steps:

• In a bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well. Chill for 1-2 hours. Shape into 1-1/4-in. balls. Place 2-1/2 in. apart on lightly greased baking sheets. Bake at 375° for 11-13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack.

STRAWBERRY CREAM TEA CAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
• While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
• To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges

TEA CAKES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).
• Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.
• Bake on lightly greased cookie sheets for 8 to 9 minutes.

VANILLA TEA CAKE

Steps:

• Grease and flour a 10-by-5-by-3-inch loaf pan. Line bottom with parchment paper. With rack in center, heat oven to 325 degrees. Place a baking sheet on the rack to heat. Sift together flour, salt, and baking powder.
• In an electric mixer with paddle attachment, beat butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add sugar; beat until creamy. Beat in eggs one at a time. Add vanilla; beat until creamy.
• With mixer on lowest speed, gradually add flour mixture. Mix just until incorporated.
• Scrape batter into prepared pan; tap on countertop to settle. Place pan on baking sheet in oven. Bake 1 hour to 1 hour and 15 minutes, until cake is golden on top and a tester inserted into center comes out clean.
• Let pan cool on a rack for 1 hour. Slide knife around cake to loosen. Invert pan to remove cake, then place upright on rack. When completely cool, wrap tightly in plastic and let stand 24 hours. Serve with fresh mixed berries on the side.

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.