Sorghum Tea Cakes
Sorghum Tea Cakes are flavorful, spiced cookies with a hint of sorghum syrup, perfect for those who enjoy warm, aromatic baked treats with a touch of sweetness.
Ingredients
Instructions
- Cream the butter until smooth.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sorghum syrup and buttermilk until combined.
- Combine flour, baking soda, ground ginger, ground cloves, and ground cinnamon.
- Stir dry ingredients into the creamed mixture.
- Chill the dough for 3 hours or overnight.
- Roll the dough to 1/4-inch thickness on a lightly floured board.
- Cut with a 1 1/2-inch cookie cutter.
- Place cookies on greased cookie sheets.
- Sprinkle lightly with additional sugar.
- Bake at 375°F (190°C) for 8 to 10 minutes.
- Cool on wire racks.
Tips & Substitutions
For a softer texture, consider reducing the flour to 6 cups. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar. Adding a pinch of salt can enhance the flavors. Allow the dough to chill thoroughly, as this helps the cookies maintain their shape while baking. These tea cakes also pair beautifully with a warm cup of tea or coffee.
Serving Suggestions
Serve Sorghum Tea Cakes alongside your favorite teas or coffees for a delightful afternoon treat. They can also be enjoyed as a dessert after a hearty meal. For an extra indulgence, consider pairing them with a scoop of vanilla ice cream or serving them alongside Wilma'S Fruit Cobbler for a delicious dessert spread.
Storage & Reheating
Store any leftover Sorghum Tea Cakes in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sorghum Tea Cakes contains roughly 882 calories, with 17g protein, 196g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (194% of the Daily Value), iron (117% of the Daily Value), and calcium (95% of the Daily Value). Note that it is relatively high in sodium, at 1887mg per serving (82% 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 syrup instead of sorghum syrup?
Yes, you can substitute sorghum syrup with molasses or honey, but be aware that this may affect the flavor profile slightly. Molasses will give a richer taste, while honey will add a mild sweetness. Adjust the sugar level accordingly to balance the sweetness.
What can I do if my dough is too sticky?
If your dough is sticky, try adding a little more flour, one tablespoon at a time, until it reaches a workable consistency. Remember to chill the dough as suggested, as this will help it firm up and make rolling easier.
Are these cookies suitable for a gluten-free diet?
To make these tea cakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps mimic the structure that gluten provides. The texture may vary slightly, but they should still be delicious!
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).