Granny'S Tea Cakes
Granny's Tea Cakes are a delightful treat that evoke nostalgia with their buttery, sweet flavor and soft texture. Perfect for afternoon tea or a cozy gathering, these cookies are easy to make and sure to please both kids and adults alike with their simple charm.
Ingredients
Instructions
- Cream shortening, margarine, and sugar in a mixer bowl until light and fluffy.
- Blend in eggs, vanilla, buttermilk, baking powder, soda, and salt.
- Add flour gradually until mixture forms a dough that can be easily rolled.
- Roll to 3/8 inch thickness on a floured surface.
- Cut as desired.
- Place on an ungreased cookie sheet.
- Bake at 350° for 8 to 10 minutes or until light brown.
- Cool on a wire rack.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Ensure your dough isn't too sticky by adding flour gradually. This recipe yields soft tea cakes that can be enjoyed with a cup of tea or coffee.
Serving Suggestions
These tea cakes are perfect for an afternoon snack and pair beautifully with a cup of tea or coffee. Consider serving them alongside a light fruit salad or a rich chocolate milkshake for a delightful contrast. For a more festive touch, dust with powdered sugar or drizzle with a simple glaze.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze them in a single layer and transfer them to a freezer-safe bag once solid. Reheat individual cakes in the microwave for 10-15 seconds for a warm treat or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Tea Cakes contains roughly 271 calories, with 2g protein, 26g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 550mg per serving (24% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. Just keep in mind that it may yield a slightly denser texture compared to cake flour, which is lighter and produces a fluffier cake. Adjust the flour amount if necessary to achieve the right dough consistency.
How can I make these tea cakes more flavorful?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the dough. You can also incorporate lemon or orange zest for a citrusy twist. If you like nuts, chopped walnuts or pecans can add a delightful crunch to the tea cakes.
Can I make these tea cakes ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. When ready to bake, roll out the dough and cut it as desired. Alternatively, baked tea cakes can be stored and enjoyed later, making them a convenient treat for gatherings or busy days.
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).