br>If spread on warm cakes, the glaze will melt and
ou intend to cook this recipe, place all the fruit and
ookie sheet.
Space the tea cakes about 2 inches apart as
Sift flour, baking powder, sugar, soda and salt together.
Cut in margarine.
Add egg, milk and vanilla.
Roll real thin.
Bake in hot oven at 375\u00b0 for 8 or 9 minutes.
Finely ground pecans may be added.
If handled correctly, this recipe will yield 112 small tea cakes.
This is how tea cakes were made over 100 years
Combine all ingredients except flour.
Alternate flour with a mixture of other ingredients until a thick dough is formed.
Roll out dough on a cookie board to 1/4-inch thick.
Cut into squares. Place on a cookie sheet that is ungreased.
Bake at 300\u00b0 for 15 to 20 minutes, or until browned.
Frost or serve plain.
Makes about 7 dozen large tea cakes.
Recipe may be halved, if desired.
Cream butter and sugar.
Add eggs and beat well.
Alternate dry ingredients with milk and vanilla.
Mix well.
Take about half of the dough and place on a floured board or clean countertop.
Mix some more flour until it is not too sticky.
Roll out thick and cut.
Bake at 350\u00b0 on greased cookie sheet until done.
Repeat for the other half of the dough.
Recipe makes about 4 1/2 dozen tea cakes.
Mix flour, salt, sugar and baking powder.
Add butter to mixture.
Add eggs, vanilla and milk.
Mix well.
Mold tea cakes with hands, about the size of a walnut.
Pat thin.
Bake in lightly greased baking pan for 15 minutes or until golden brown. (Do not overcook.)
This recipe is over 100 years old and does not give oven temperature.
I usually set mine at 400\u00b0.
br>For each cup of tea, place a spoonful of loose
Basic English Egg Dough:
Pour scalded
he sugar in the hot tea, pour this over the fruits
Cakes:.
Have all the ingredients
Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
Serve with an additional bowl of sugar lumps for guests to add if they like. (You may also add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour).
These tiny tea cakes can be prepared in a
Cream together first 3 ingredients.
Work rest of ingredients in gradually.
Roll into small balls (if needed, add more flour to make \"rolling\" dough).
Dip glass in a sugar and cinnamon mixture; mash cookies flat.
Bake on a greased cookie sheet at 300\u00b0 for 15 minutes.
Yield:
75 tea cakes.
Mix all together to make tea cakes.
Roll out like biscuits. Cut with biscuit cutter.
Bake in 350\u00b0 oven until golden brown.
to 10 minutes.
Cakes don't have to be
se the recommended number of tea bags or one teaspoon of
he molds.
Cool the tea cakes about 5 minutes before unmolding
Cream the shortening, sugar and eggs.
Add alternately the dry ingredients with milk.
Add vanilla.
Roll out on lightly floured counter; cut with biscuit cutter.
Pick up with slim spatula and place on greased cookie sheet.
Bake at 375\u00b0 (check oven).
Don't overbake.
Remove cakes while still warm. Re-grease cookie sheet and continue to bake more Tea Cakes.