Tea Cakes I Recipes

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TEA CAKES



Tea Cakes image

My husband's great-grandmother's tea cake recipe.

Provided by BeckyL

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 15m

Yield 24

Number Of Ingredients 6

1 cup butter, softened
1 ½ cups white sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda

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.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g

TEACAKES



Teacakes image

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

100ml milk
30g butter
350g strong white bread flour
7g sachet fast action dried yeast
2 tbsp sugar
½ tsp mixed spice
75g mixed dried fruit (peel, sultanas, raisins and currants)
oil for greasing
1 egg, beaten

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

TEA CAKES



Tea Cakes image

I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 dozen.

Number Of Ingredients 7

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

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.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

TEA CAKES I



Tea Cakes I image

This is a really good tea cake that is easy to make.

Provided by Jane Choate

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 24

Number Of Ingredients 6

2 eggs
1 ½ cups white sugar
½ cup shortening
4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

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.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 107.1 mg, Sugar 12.6 g

EASY TEA CAKES



Easy Tea Cakes image

Provided by Food Network

Categories     dessert

Time 40m

Yield 24 cakes

Number Of Ingredients 5

1 stick butter, plus more for the pan
1/2 cup powdered sugar
4 eggs, beaten
1/2 cup sour milk (or buttermilk)
4 cups all-purpose flour, sifted

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 TEA CAKES



English Tea Cakes image

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

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted

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 :

NEE NEE'S OLD TIMEY TEA CAKES



Nee Nee's Old Timey Tea Cakes image

My Grandmother always had a cookie jar full of these every time we went to her house. Every time I bake them, it reminds me how much she loved to cook for us and how great she was for taking the time to "pamper" us.

Provided by Sherrybeth

Categories     Drop Cookies

Time 30m

Yield 3-4 dozen

Number Of Ingredients 8

1 cup butter (not margarine)
2 cups sugar
2 eggs
1 teaspoon baking soda
1 dash salt
1/4 cup buttermilk
1 1/2 teaspoons vanilla flavoring (I use McCormick's Vanilla, Butter & Nut)
4 cups flour

Steps:

  • Cream butter and sugar until fluffy.
  • Add eggs and mix well.
  • Add remaining ingredients and mix well.
  • Drop by spoonfuls onto lightly greased cookie sheets, or a cookie sheet lined with parchment paper.
  • Bake at 375 degrees Fahrenheit for about 10 minutes until lightly brown.
  • You can also "roll" this mixture out and use cookie cutters to make shapes.

Nutrition Facts : Calories 1726, Fat 66.4, SaturatedFat 40.3, Cholesterol 287.5, Sodium 1085, Carbohydrate 261.8, Fiber 4.5, Sugar 134.7, Protein 22.7

TEA CAKES



Tea Cakes image

You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.

Provided by Toni Tipton-Martin

Categories     Juneteenth     Dessert     snack     Cookies     Spice     Bake     Nutmeg     Peanut Free     Tree Nut Free

Yield Makes about 2 dozen tea cakes

Number Of Ingredients 11

3 cups all-purpose flour, plus more for the work surface
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground or freshly grated nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup sugar
2 large eggs
¼ cup buttermilk
1 teaspoon vanilla extract
Demerara sugar, for sprinkling

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.

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