Granny Buchan'S Old Fashion Tea Cake
A buttery, vanilla‑infused tea cake that turns into delightful bite‑sized cookies, perfect for afternoon tea or a quick snack, with a sweet, crisp texture.
Ingredients
Instructions
- Cream the margarine and sugar together.
- Beat in the egg and vanilla flavoring.
- Sift in the flour and soda, then mix until incorporated.
- Roll the dough into 1‑inch balls and pat them flat.
- Bake at 375°F for 8 to 10 minutes.
- Cool and serve; makes approximately 7 dozen cookies.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you prefer a sweeter cookie, you can add an extra 1/4 cup of sugar. Ensure you properly sift the flour and soda together to avoid clumps. For added texture, mix in some chopped nuts or chocolate chips. This recipe can easily be adapted into vegetarian recipes by using egg replacements like flaxseed meal or applesauce.
Serving Suggestions
These tea cakes are delightful served with a cup of tea or coffee, making them perfect for afternoon snacks or gatherings. They can also be paired with fresh fruit or whipped cream for a light dessert. Consider serving them alongside a slice of Rich Pumpkin Pie for a festive treat or as part of a dessert platter with other baked goods.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies by placing them in a single layer on a baking sheet, then transferring them to a freezer-safe bag once frozen. To reheat, simply microwave for a few seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Buchan'S Old Fashion Tea Cake contains roughly 874 calories, with 17g protein, 167g carbohydrates, and 14g fat. It is an excellent source of iron (36% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 900mg per serving (39% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cookie. For best results, consider using a blend of whole wheat and all-purpose flour to maintain a lighter texture while adding some nutritional benefits.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm up the dough, making it easier to roll into balls. You can also dust your hands and work surface with a little flour to prevent sticking.
Can I add spices to the tea cakes?
Absolutely! Adding spices like cinnamon or nutmeg can enhance the flavor of your tea cakes. Start with 1/2 teaspoon and adjust according to your taste. Spices can give a lovely warmth and depth, making them even more comforting alongside a cup of tea.
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).