Zeb'S Old Fashion Tea Cakes
Zeb's Old Fashion Tea Cakes are sweet, buttery treats with a hint of vanilla, perfect for tea time or as nostalgic homemade cookies enjoyed by all ages.
Ingredients
Instructions
- Add sugar, butter, flour, salt, and vanilla to beaten eggs and mix thoroughly.
- Take small portions of dough and pat into flat rounds.
- Place the dough rounds on a greased cookie sheet.
- Bake at 350°F until light brown, about 10 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the mixture. If you're out of butter, you can substitute with margarine or a vegetable oil in a pinch. Adding a pinch of nutmeg or cinnamon can also enhance the flavor. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
These tea cakes are delightful with a cup of tea or coffee, perfect for an afternoon snack or dessert. For a special touch, serve them alongside a Summertime Breakfast Spread. They also pair well with fresh fruit or a dollop of whipped cream for a light dessert. Consider dusting them with powdered sugar for an elegant finish.
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, refrigerate them for up to a week. To reheat, place them in a preheated oven at 300°F for about 5-10 minutes until warm, ensuring they retain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Zeb'S Old Fashion Tea Cakes contains roughly 1134 calories, with 14g protein, 175g carbohydrates, and 37g fat. It is an excellent source of vitamin C (37% of the Daily Value), calcium (34% of the Daily Value), and protein (29% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1001mg per serving (44% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for regular flour, but the texture might be denser. Start with a 50-50 mix of whole wheat and all-purpose flour to maintain some lightness. Adjust moisture as needed since whole wheat absorbs more liquid.
What can I do if my dough is too sticky?
If the dough feels overly sticky, try chilling it in the refrigerator for about 30 minutes. This helps firm it up, making it easier to shape. You can also lightly flour your hands and the surface to manage the stickiness without adding too much flour to the mixture.
Can I freeze these tea cakes?
Absolutely! These tea cakes freeze quite well. Allow them to cool completely, then place them in a single layer in a freezer-safe container. They can be stored for up to three months. To enjoy, simply thaw at room temperature or warm them in 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).