Cleo'S Tea Cakes
Cleo's Tea Cakes are buttery, sweet treats with a hint of vanilla, perfect for tea time or a quick snack, offering a delightful, slightly crisp edge and soft center.
Ingredients
Instructions
- Beat lard and sugar until light and fluffy.
- Add vanilla and salt.
- Add flour and beaten eggs alternately, mixing until the dough is firm but not sticky.
- Refrigerate the dough for 1 hour.
- Roll the dough out to 1/4 inch thickness and bake on greased cookie sheets at 375°F until the edges brown, or roll and refrigerate overnight.
- Slice the cooled dough into 1/4 inch thick pieces and bake as usual.
- Let the finished cakes cool in the pan for 3 minutes before removing.
Tips & Substitutions
For even better flavor, consider using half butter and half lard in your dough. If you don't have lard, unsalted butter or coconut oil can work as substitutes, though they may slightly alter the texture. Ensure your dough is rolled evenly to maintain consistent baking. Chill the dough longer if it's too warm to handle, similar to techniques used in Grandma'S Shortbread.
Serving Suggestions
These tea cakes are delightful on their own or paired with a cup of tea or coffee. For a festive touch, serve with a side of Cookie Icing Recipe for dipping or drizzling. They also complement light desserts like Arkansas Pecan Cake or a fresh fruit salad, making them a versatile addition to any gathering.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, simply warm them in a preheated oven at 350°F for about 5-7 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Cleo'S Tea Cakes contains roughly 875 calories, with 11g protein, 95g carbohydrates, and 26g fat. It is an excellent source of iron (26% of the Daily Value), vitamin C (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour is a suitable substitute for cake flour in this recipe. Just be mindful that the texture may be slightly denser. If you prefer a lighter cake, consider adding a tablespoon of cornstarch per cup of flour to mimic the softness of cake flour.
What can I do if my dough is too sticky?
If your dough feels sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to overdo it, as too much flour can result in tough cakes. A well-chilled dough is easier to roll out, so refrigerate longer if needed.
How can I flavor these tea cakes differently?
You can add various flavorings to the dough, such as citrus zest, almond extract, or spices like cinnamon or nutmeg for a unique twist. For a more adventurous option, try incorporating dried fruits or chopped nuts, which will also add texture and flavor variations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).