Grandmother Robertson'S Tea Cakes
Grandmother Robertson's Tea Cakes are light, flaky treats with a hint of vanilla, perfect for afternoon tea or casual gatherings, appealing to those who enjoy homemade baked goods.
Ingredients
Instructions
- Mix sugar, eggs, sweet milk, vanilla, melted and cooled margarine, and baking powder to form a stiff batter.
- Divide the dough into two portions.
- Roll out each portion on a towel.
- Cut out shapes using a biscuit cutter.
- Grease a baking pan.
- Bake in the oven at 425°F or 475°F until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you prefer a different sweetness level, you can reduce the sugar slightly or use a sugar substitute. Ensure the milk is at room temperature to help combine the ingredients better. Also, for easier rolling, lightly dust your surface with flour to prevent sticking and make shaping more manageable.
Serving Suggestions
These tea cakes are delightful served warm with a dusting of powdered sugar or a light glaze. They pair beautifully with a cup of tea or coffee, making them perfect for afternoon gatherings. For a special treat, serve alongside Fudge Filled Peanut Butter Bar Cookies or Marilyn Rouse'S Spoon Rolls for a varied dessert spread.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to three days. For longer storage, 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 350°F oven for about 5-7 minutes until they are soft and fragrant.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Robertson'S Tea Cakes contains roughly 206 calories, with 2g protein, 32g carbohydrates, and 4g fat. It is a good source of calcium (11% of the Daily Value) and vitamin C (10% 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 milk instead of sweet milk?
Yes, whole milk is a great substitute for sweet milk in this recipe. The fat content will provide a rich texture to the tea cakes. If you have buttermilk on hand, you can also use that for a slightly tangy flavor that complements the sweetness.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, refrigerate the dough for about 30 minutes; this will firm it up and help make rolling easier.
Can I add flavors or ingredients to this recipe?
Absolutely! You can customize your tea cakes by adding ingredients like lemon zest, almond extract, or even chocolate chips. Just be mindful of the additional moisture or sweetness these ingredients may introduce, and adjust the other components accordingly.
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).