Mary Fannie'S Tea Cakes
Mary Fannie's Tea Cakes are sweet, buttery cookies with a hint of vanilla, perfect for tea time or special occasions, appealing to those who enjoy classic, homemade treats.
Ingredients
Instructions
- Mix sugar, flour, salt, cream or milk, butter, soda, vanilla, and eggs well in a bowl.
- Roll out the dough like biscuits.
- Sprinkle with sugar.
- Bake at 425°F until slightly brown.
Tips & Substitutions
For best results, ensure your butter is softened to room temperature for easy mixing. If you prefer a lighter texture, consider substituting half of the all-purpose flour with cake flour. You can experiment with flavored extracts such as almond or lemon for a unique twist. Additionally, adding a pinch of nutmeg or cinnamon can enhance the flavor profile of these tea cakes.
Serving Suggestions
These tea cakes are delightful on their own, but they also pair well with a cup of tea or coffee. Consider serving them alongside fresh berries or whipped cream for a refreshing contrast. They make a lovely addition to brunch or afternoon tea, and can be enjoyed with a light dessert like Green Stuff(Dessert) for a balanced meal.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, place the cakes in a preheated oven at 350°F for about 5-10 minutes until warmed through, preserving their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Fannie'S Tea Cakes contains roughly 1390 calories, with 9g protein, 121g carbohydrates, and 3g fat. It is an excellent source of vitamin C (48% of the Daily Value), dietary fiber (25% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1798mg per serving (78% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with alternatives like whole wheat flour or gluten-free flour blends. Keep in mind that this may alter the texture slightly, so you might need to adjust the liquid content to achieve the desired consistency.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, try chilling it in the refrigerator for about 30 minutes. This will help firm up the dough, making it easier to handle. Alternatively, you can dust your work surface and rolling pin with extra flour to prevent sticking.
How can I add flavor variations to these tea cakes?
You can incorporate various flavors by adding citrus zest, chocolate chips, or dried fruits like cranberries or raisins to the dough. Additionally, consider using flavored extracts like almond or hazelnut for a unique twist that complements the sweetness of the cakes.
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).