How To Make Cinnamon Tea Cake Recipes

HOW TO MAKE CINNAMON TEA CAKE

Steps:

• Pre-heat the oven to 175C fan-forced and grease and line a loaf tin so that the paper extends over the sides.
• In the bowl of an electric mixer, beat the butter and sugar until soft and creamy.
• Add the egg and vanilla and beat until mixed through.
• Add 1/3 of the flour then 1/3 of the milk and continue adding and mixing like this until the batter is smooth.
• Spread the batter into the tin and bake for 30 minutes or until a cake tester comes out clean.
• Quickly turn the cake onto a plate or wire rack right-side-up and spread it with butter.
• Sprinkle the cinnamon sugar mixture over the top.
• Eat while still warm.

CINNAMON TEA CAKES

Steps:

• In the bowl of a stand mixer, cream together the butter and sugar on medium-low speed with the paddle attachment. Add the eggs one at a time and mix until combined. Add in the vanilla extract, baking powder, cinnamon, and salt, scrape down the sides as needed until combined.
• Add in the flour a little at a time until fully incorporated, but do not overmix. Scrape down the sides as needed. Cover with plastic wrap and place in the fridge for one hour or up to overnight.
• Preheat the oven to 350°F. Roll the dough into 2-inch sized balls, about 2 tablespoons each. Place on an ungreased cookie sheet about 2 inches apart. Bake for 12-15 minutes until slightly golden brown around the edges. Let cool slightly on the cookie sheet for about 3-5 minutes, transfer tea cakes to a wired rack to cool completely.

CINNAMON TEA CAKES

Steps:

• Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
• Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
• Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
• Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.

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.

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.

CINNAMON TEA

Steps:

• Fill a large teapot with just-boiled water to warm it and set aside. Heat 600ml water in a pan with a cinnamon stick until boiling.
• Turn off the heat, add the assam tea leaves to the hot cinnamon water and leave to steep for 1-2 mins. Remove the cinnamon stick.
• Empty the teapot and strain the tea into it. Serve with honey to sweeten to taste.