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
ENGLISH TEA CAKES
These unique cookies are baked in muffin cups, giving them a perfectly round shape. I sometimes omit the pecans and decorate the cookies for holidays.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts :
CHOCOLATE ENGLISH TEA CAKE
Steps:
- Preheat oven to 400 degrees F.
- In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.
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.
ENGLISH TEACAKES (ZWT3)
Teacakes full of currants. This is from "The Good Housekeeping International Cookbook Official World's Fair Edition". The dough must be chilled for easier handling so plan accordingly. You might prepare your dough in the morning, refrigerate, and bake fresh teacakes before afternoon tea.
Provided by Acerast
Categories Dessert
Time 2h15m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, sift together flour, baking powder and salt.
- In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
- Add milk, citron, currants and flour mixture; mix well.
- Refrigerate dough for easier handling (at least 1 hour).
- Preheat oven to 400°F.
- Roll dough into balls the size of walnuts.
- Dip tops in egg white and then sugar.
- Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
- Bake 12-15 minutes, or until golden.
- Cool, then store, tightly covered.
Nutrition Facts : Calories 71.2, Fat 3, SaturatedFat 1.2, Cholesterol 9.4, Sodium 44.7, Carbohydrate 10.4, Fiber 0.3, Sugar 5.5, Protein 1
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