Does anyone have the recipe for old-fashioned tea cakes?

Answer 1

OLD FASHIONED TEA CAKES

1 c. butter
2 c. sugar
3 eggs
4 c. flour
2 tsp. baking powder
1 tsp. vanilla
1/8 tsp. salt

Cream butter and sugar. Add slightly beaten eggs, flour, baking powder, vanilla and salt. Roll on floured board and cut. Sprinkle with sugar and bake at 400 degrees for 12 to 15 minutes.
Makes 9 to 10 dozen depending on size. This will make a fairly thick tea cake. For thinner, roll dough thinner.

Answer 2

right here recipe comes from a internet site with different classic tea products. English Tea truffles a million cup sugar a million cup currants a million cup flour sifted 4 eggs unbeaten a million cup butter Cream the butter and sugar mutually. upload the eggs, one after the different, and combine properly. mixture interior the flour and currants. Pour the batter right into a shallow baking pan that has been lined with properly-greased paper. Bake at 350° F. for thirty minutes. decrease into small squares on a similar time as heat. English Tea Biscuit: 8 cups flour a million cup butter a million/2 tsp. soda 3 cups sugar a million/2 tsp. nutmeg a million cup cream 3 eggs overwhelmed fairly mixture the butter into the flour. upload the eggs, sugar and cream and knead right into a soft dough. Roll skinny and decrease into super around truffles. Bake at 4 hundred° F. till easy brown.

Answer 3

1 lb plain flour
1 level teaspoon salt
1 oz caster sugar
1 oz lard
2 oz currants
1/2 oz fresh yeast
1/2 pint warm milk

Sift the flour and salt together into a large bowl, add th sugar and rub in the lard until evenly blended.
Stir in the currants, then make well in the centre.
In a small bowl, blend the yeast with the milk until smooth and creamy.
Pour this liquid into the well, mix the ingredients together, beating the dough against the bowl until it leaves the sides clean (add a little extra flour if necessary(
Turn the dough out on to a lightly floured surface and knead for about 10 minutes.
Put the dough in a lightly oiled polythene bag and set aside to rise at room temperature for about 1 1/2 hours or until it has doubled in size.
Remove the polythene, place the risen dough on a lightly floured surface and knead well.
Divide the dough into five equal portions and shape each portion into a round, roll each of these into a 7in. wide flat cake.
Set the cakes well apart on a lightly greased baking tray and brush the tops with milk.
Cove the trays with sheets of oiled polythene.
Leave the cakes to rise in a warm place for about 45 minutes or until doubled in size.
Bake the cakes in a pre-heated oven at 400 degrees Fahrenheit for about 20 minutes.
Cool on a wire rack and serve the cakes, split in half, either cold or toasted, and with plenty of butter.