Granny'S Old Fashioned Tea Cakes
Old-fashioned Granny's Tea Cakes are buttery, sweet cookies with vanilla flavor, perfect for teatime or sharing with friends for a nostalgic treat.
Ingredients
Instructions
- Mix butter, sugar, and egg until well combined.
- Add flour and milk to the mixture and stir until smooth.
- Roll the dough out to 1/8-inch thickness on a floured surface.
- Cut into desired shapes and place on a baking sheet.
- Bake at 350°F (175°C) until golden brown, about 10 minutes.
Tips & Substitutions
For extra flavor, try adding a pinch of nutmeg or almond extract to the dough. If you prefer a softer cookie, reduce the baking time slightly. You can substitute the butter with margarine or coconut oil for a dairy-free version. Also, consider using whole wheat flour for a healthier twist. Ensure your baking sheet is lined with parchment paper for easy removal.
Serving Suggestions
These tea cakes are delightful served with a cup of tea or coffee. You can also pair them with a dollop of the Spinach And Herb Spread for a savory contrast. For a festive touch, consider icing them lightly or dusting with powdered sugar. They make a wonderful addition to any dessert platter or a charming treat at a tea party.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Old Fashioned Tea Cakes contains roughly 195 calories, with 3g protein, 37g carbohydrates, and 3g fat.
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 a different type of flour?
Yes, you can substitute all-purpose flour with alternatives like almond flour or gluten-free flour. However, keep in mind that this may change the texture and flavor of the tea cakes, requiring adjustments in liquid ingredients.
How do I make the dough less sticky?
If your dough is too sticky, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, chilling the dough in the refrigerator for about 30 minutes can also help firm it up.
What can I do if my tea cakes are too dry?
If your tea cakes turn out dry, it might be due to overbaking. To remedy this, you can brush them with a little melted butter or serve them with a drizzle of glaze to add moisture. For future batches, check for doneness a minute or two earlier.
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).