Easiest Way to Make Delicious Tea Cakes

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Tea Cakes. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Add eggs, one at a time, beating well after each addition. Beat in the eggs one at a time, then stir in the vanilla.

Tea Cakes Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft. In a large bowl sift flour, baking soda and baking powder together. You can have Tea Cakes using 6 ingredients and 9 steps. Here is how you cook it.

Ingredients of Tea Cakes

  1. It’s 3 of eggs.
  2. It’s 2-1/2 cups of sugar.
  3. You need 1-1/4 cups of Crisco shortening (I use Butter flavor).
  4. It’s 1/4 cup of milk.
  5. It’s 2 tsp. of vanilla or your fav.
  6. It’s 2 cups of self-rising flour (up to 6 cups after kneading & rolling combined).

Add remaining ingredients and blend well. Dough will be soft and wet. At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of flair to the otherwise simple cakes.

Tea Cakes step by step

  1. Beat eggs, sugar & crisco well..
  2. Add milk & vanilla..
  3. Stir in flour. I found it easier to add 4 cups, so the dough won’t be so sticky..
  4. Turn dough out on floured surface, knead until smooth. Cut into favorite cookie shapes..
  5. Place on greased cookie sheets..
  6. Bake at 350*, until golden brown around edges..
  7. Cool 3 minutes on cookie sheet before transferring to cooling rack. Let cool completely before frosting/icing..
  8. For the large cookie cakes. Grease and flour cake pan of choice. Smooth cookie dough into pan(s). Just enough dough to cover bottom of pan. Bake at 350* for 18-22 minutes or until cookie is a golden brown. Let cool 5 minutes in pan. Turn out on cooling rack to cool completely. Treat cookie gently while still warm because it will fall apart..
  9. I melted some chocolate chips to decorate it. I prefer, decorators frosting, but my Valentine, does not. I baked a total of 1 large, 4 (8”), 2 (6”) cookies.

Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake. By Micah A Leal Melt two sticks of butter in a small saucepan. In a large bowl, combine two eggs and the sugar. Slowly pour in the melted butter a little bit at the time to temper the eggs. Stir in vanilla and stir gently until mixed.

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