Old Fashion Tea Cakes Like Mama Made
Old Fashion Tea Cakes are tender, lightly spiced sweet treats with a buttery flavor, perfect for sharing with family and friends alongside a cup of tea.
Ingredients
Instructions
- Sift flour into a large bowl.
- Make a hole in the middle of the flour.
- Put all ingredients in the hole in the flour and add 1/3 cup buttermilk.
- Mix enough flour to make a stiff dough as you combine all ingredients with your hands.
- Roll the dough on a board and cut with a large cookie cutter.
- Bake on a cookie sheet at 425°F.
- Bake until done but not too hard.
- Never roll dough too thin because no one likes tea cakes that resemble cookies.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you want a slightly different taste, try substituting a portion of the flour with almond flour for a nuttier texture. Make sure to sift your flour well to avoid lumps and ensure a light, airy dough. Adding a hint of lemon zest can also elevate the flavor profile of these tea cakes.
Serving Suggestions
These tea cakes are delightful on their own or served with a dusting of powdered sugar. Pair them with a warm cup of tea or coffee for a cozy afternoon treat. They also complement light desserts like Vanilla Bread Pudding(With Cinnamon-Sugar Topping) or fresh fruit for a balanced dessert spread. For a festive touch, serve alongside a selection of jams or spreads.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them by placing them in a single layer on a baking sheet until firm, then transfer to a freezer bag. To reheat, let them thaw at room temperature for a few hours and warm them briefly in an oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Tea Cakes Like Mama Made contains roughly 27 calories, with 1g protein, 6g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 745mg per serving (32% 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 fat instead of oleo or butter?
Yes, you can substitute with coconut oil or margarine for a dairy-free option. However, keep in mind that the flavor and texture might vary slightly. If using coconut oil, ensure it is softened but not melted to achieve the right dough consistency.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, gradually add a bit more flour while mixing until it reaches a manageable consistency. Be cautious not to add too much flour at once, as this can lead to dry tea cakes. You can also chill the dough for about 30 minutes to make it easier to roll out.
Can I add mix-ins to the tea cake dough?
Absolutely! Feel free to incorporate chocolate chips, dried fruits, or nuts into the dough for added flavor and texture. Just be sure to adjust the flour slightly if you add a significant amount of mix-ins, as they can alter the dough's consistency.
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).