MAMIE'S TEACAKES
Provided by Trisha Yearwood
Time 42m
Yield 36 teacakes
Number Of Ingredients 9
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.
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
CHEF JOHN'S RUSSIAN TEA CAKES
As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.
Provided by Chef John
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
- Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
- Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
- Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
- Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g
MCKINLEY TEA CAKES
This recipe is posted in honor of my Grandmother. When I was a little girl, I stayed with her during the day while my Mom worked. We made these Tea Cakes at least once a week. She was the most wonderful cook I've ever known. I hope someday to be as good as she was. (On the servings, I'm only guessing! Prep time includes chilling the dough.)
Provided by Dreamgoddess
Categories Dessert
Time 2h15m
Yield 36-40 cookies
Number Of Ingredients 10
Steps:
- Combine the powdered sugar, granulated sugar, margarine, oil, eggs and vanilla.
- Cream well.
- Add in the flour, baking soda, baking powder, and cream of tartar.
- Mix well.
- Chill the dough in the refrigerator for 1 hour.
- Pinch off pieces of the dough and roll in small walnut-sized balls.
- Place on a cookie sheet.
- Bake at 300-325 degrees for 10-15 minutes, depending on your oven and how crisp you like them.
- Baking for approx.
- 10 minutes will yield a softer cookie, as they get crisper the longer they bake.
TEA CAKES
Steps:
- Preheat oven to 300 degrees F.
- In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter.
- Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Serve.
RUSSIAN TEA CAKES
Got this off of allrecipes.com posted by Odette and she says this recipe has been in her family for at least 4 generations. These are wonderful - just scrumptious!
Provided by greyghost
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In medium bowl, cream butter and vanilla until smooth.
- Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
- Mix in chopped walnuts.
- Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
- Bake for 12 minutes.
- Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.
Nutrition Facts : Calories 101.6, Fat 7.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 36.6, Carbohydrate 8.2, Fiber 0.4, Sugar 2.5, Protein 1.3
TEA CAKES
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
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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