Dollie'S Indian Tea Cakes
Dollie'S Indian Tea Cakes are delicate, buttery treats with subtle vanilla flavor, perfect for tea time or an afternoon snack, appealing to those who enjoy light, sweet baked goods.
Ingredients
Instructions
- Sift flour, baking powder, soda, salt, and sugar together in a mixing bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add buttermilk, egg, and vanilla, and mix until combined.
- Roll the dough thin on a floured surface.
- Cut into desired shapes using cookie cutters.
- Place on a greased cookie sheet and bake in a hot oven.
- Watch closely to avoid overcooking.
Tips & Substitutions
For the best texture, ensure the butter is cold when cutting it into the flour mixture. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. For added flavor, consider folding in some spices like cardamom or nutmeg, which complement the sweetness of the cakes well. These tea cakes are versatile and can be served with Marian'S Curry Dip for a delightful twist.
Serving Suggestions
These Indian tea cakes are perfect for serving with a cup of chai or coffee during afternoon tea. You can also pair them with a light fruit salad or yogurt for a refreshing contrast. For a unique experience, enjoy them alongside Chicken Curry, Southern, for a fusion of flavors that will delight your guests.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to three days. To keep them fresh longer, you can refrigerate them for up to a week. If reheating, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes to restore their softness and warmth without making them dry.
Nutrition & Diet Analysis (per serving)
Each serving of Dollie'S Indian Tea Cakes contains roughly 643 calories, with 12g protein, 66g carbohydrates, and 21g fat. It is an excellent source of protein (24% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 928mg per serving (40% of the Daily Value).
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser texture. To maintain the softness, consider using a blend of both flours or adding a little more buttermilk to the dough.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a vegan butter substitute. Keep in mind that this may slightly alter the flavor, but it will still yield delicious results.
How do I know when the tea cakes are done baking?
The tea cakes are done when they are lightly golden around the edges and a toothpick inserted into the center comes out clean. Keep a close eye on them, as they can overcook quickly in a hot oven.
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).