Tea Cakes(Club Member: Lee Ann Mcraney)
Delicious tea cakes with buttery richness and subtle sweetness, perfect for teatime or sharing with friends. Light, tender, and easy to make, suited for all ages.
Ingredients
Instructions
- Cream butter, Crisco, and sugar together until smooth and fluffy.
- Add egg yolks, mixing well after each addition.
- Stir in sweet milk and vanilla extract.
- Combine plain flour and baking powder in a separate bowl.
- Gradually add the flour mixture to the wet ingredients, mixing until well incorporated.
- Shape the dough into small balls and flatten them with a fork on a cookie sheet.
- Bake in a preheated oven at 325°F (160°C) for about 15 minutes or until lightly golden.
Tips & Substitutions
For a lighter texture, ensure not to overmix the dough after adding the flour. If you lack Crisco, you can substitute it with an equal amount of butter. To enhance the flavor, consider adding a pinch of salt or almond extract. This recipe is versatile; try adding chocolate chips or nuts for a different twist, similar to what you might find in American recipes.
Serving Suggestions
Tea cakes are delightful served with a cup of tea or coffee. They can also be enjoyed as a light dessert. For a special touch, serve them alongside 'Gram Beat'S' Chocolate Upside-Down Cake for a varied dessert spread. Consider pairing with fresh fruit or a dollop of whipped cream to enhance their flavor profile.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer, then transfer to a freezer-safe bag. To reheat, simply warm them in the oven at 300°F (150°C) for about 5-7 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Cakes(Club Member: Lee Ann Mcraney) contains roughly 285 calories, with 0g protein, 1g carbohydrates, and 30g 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 whole eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just the yolks. However, this may alter the texture slightly, making them a bit denser. If you do use whole eggs, consider reducing the amount of sweet milk slightly to maintain a good dough consistency.
What can I do if I don’t have sweet milk?
If you don't have sweet milk, you can substitute it with regular milk and a teaspoon of sugar mixed in. Alternatively, use buttermilk or a milk alternative like almond or soy milk for a dairy-free option, adjusting the sugar in the recipe accordingly.
How do I know when the tea cakes are done baking?
Tea cakes are done when they are lightly golden around the edges and firm to the touch. You can also insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready to be taken out of the oven.
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).