Ole Timey Tea Cakes
Ole Timey Tea Cakes are charming, nostalgic cookies with a delicate, buttery flavor and a hint of vanilla. Perfect for teatime or family gatherings, these light, crisp treats are easy to make and delightful to share. Their simple ingredients and classic appeal make them a timeless favorite for all ages.
Ingredients
Instructions
- Put all ingredients in a mixing bowl as listed.
- Mix with a wooden spoon until well combined.
- Roll out on a floured board thin.
- Cut with any size cutter.
- Place on a flat cookie sheet.
- Bake at 400°F for 10 to 12 minutes.
- Bake only until tops are light brown.
- Store in a flour sack or pillow case if you can keep the kids out.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with butter. If you prefer a lighter texture, try using cake flour instead of all-purpose flour. Adjust the sweetness by reducing the sugar slightly or adding a pinch of nutmeg for warmth. Ensure your baking powder is fresh for the best rise. To add a twist, mix in some lemon zest or chocolate chips.
Serving Suggestions
These Ole Timey Tea Cakes are delightful on their own or paired with a warm cup of tea. For a fun twist, serve them alongside Rice Krispies Snow Balls for a sweet treat platter. They also make a lovely addition to brunch spreads or holiday gatherings, complementing fresh fruits or light whipped cream.
Storage & Reheating
Store the cooled tea cakes in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warm, ensuring they retain their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ole Timey Tea Cakes contains roughly 312 calories, with 4g protein, 65g carbohydrates, and 4g fat. It is an excellent source of calcium (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2390mg per serving (104% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. Start with a 50/50 blend of whole wheat and all-purpose flour to maintain a lighter texture while still adding some whole grain benefits.
What can I use instead of shortening?
If you don’t have shortening, unsalted butter is a great alternative. It will provide a richer flavor, though the texture may be slightly different. You can also use coconut oil for a dairy-free option, which will add a subtle coconut flavor.
How do I know when the tea cakes are done baking?
The tea cakes are done when the tops are lightly browned and a toothpick inserted into the center comes out clean. Be careful not to overbake, as they can dry out quickly. Baking times may vary slightly depending on your oven, so keep an eye on them.
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).