Old Fashioned Tea Cakes Ii
Old Fashioned Tea Cakes Ii are tender, buttery cookies with a hint of soda, perfect for teatime or casual gatherings, offering a nostalgic sweet treat.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- If no buttermilk is available, curdle a cup of milk with a tablespoon of vinegar and set aside.
- In a large bowl, combine 5 cups of flour, 2 cups of sugar, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- Cut in 1 cup of shortening until the mixture resembles coarse crumbs.
- In a separate bowl, beat 2 eggs.
- Mix the eggs into the dry ingredients.
- Add 1 cup of buttermilk with 1/2 teaspoon of baking soda and stir until just combined.
- Drop spoonfuls of batter onto greased baking sheets.
- Bake for approximately 12 minutes or until golden brown.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have shortening, butter can work as a substitute, but it may alter the flavor slightly. Consider adding a teaspoon of vanilla extract for extra flavor, or try mixing in lemon zest for a refreshing twist. This recipe is similar to traditional American recipes that celebrate simple, comforting desserts.
Serving Suggestions
Serve these delightful tea cakes with a cup of tea or coffee for a charming afternoon treat. They pair wonderfully with fresh fruit or can be enjoyed alongside a scoop of vanilla ice cream. For a complete meal, consider serving them with Corn Bread Dressing For Turkey during holiday gatherings.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, 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 350°F (175°C) oven for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Tea Cakes Ii contains roughly 70 calories, with 2g protein, 11g carbohydrates, and 2g 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 regular milk instead of buttermilk?
Yes, if you don't have buttermilk, you can easily make a substitute by curdling a cup of regular milk with a tablespoon of vinegar. Let it sit for about 5 minutes until it thickens slightly, then use it in your recipe as directed.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try adding a little extra flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much, as it can make the cakes dense. Alternatively, chilling the dough in the refrigerator for about 30 minutes can also help.
How do I know when the tea cakes are done baking?
The tea cakes are done baking when they turn golden brown around the edges and a toothpick inserted into the center comes out clean. Keep an eye on them as they bake, as oven temperatures can vary. Typically, they take about 12 minutes at 375°F (190°C).
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).