Tea Cakes

    (5)
    1 hour 32 min

    A traditional recipe for tea cakes. Nothing quite compares! This recipe was passed down to me from my aunt. Use less sugar, if desired. You can also use a mix of butter and lard instead of one or the other.


    7 people made this

    Ingredients
    Serves: 18 

    • 225g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 110g lard or butter
    • 150g caster sugar
    • 1 egg
    • 3 tablespoons milk
    • 200g chopped mixed peel
    • 70g currants or raisins
    • 1 egg white, lightly beaten
    • 2 tablespoons caster sugar

    Method
    Prep:20min  ›  Cook:12min  ›  Extra time:1hr chilling  ›  Ready in:1hr32min 

    1. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream lard or butter with the sugar until smooth. Stir in the egg and milk. Add dry ingredients, stir until combined, then stir in the mixed peel and currants. Cover and refrigerate dough until easy to handle, about 1 hour.
    2. Preheat oven to 180 C / Gas 4. Grease baking tray.
    3. Place remaining 2 tablespoons of sugar into a shallow bowl or saucer. Roll dough into walnut sized balls, dip tops in the egg white, and then in the sugar. Place balls 5cm apart, sugar side up on the prepared baking tray. Bake for 12 to 15 minutes in the preheated oven, until golden. Cool on baking tray.
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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (4)

    0

    English tea cakes are a great favourite in coffee shops for either morning or afternoon tea , they are toasted and then large amounts of butter put on them whilst hot. My favourite product to put on top is Tate and Lyle Golden Syrup, but now that i live in Australia i have to say Vegemite comes a close second to Golden Syrup.  -  10 Jun 2017

    by
    11

    Amazingly delicious! Easy to cook with young children.  -  28 Dec 2001  (Review from Allrecipes US | Canada)

    by
    9

    This is an absolutely delicious cookie. I can't make enough of them for my family and friends. They disappear by the fistful! Yummy!!! I have also made them using the fruit used in fruit cake and dipping them in colored sugars for different holidays.  -  01 Mar 2003  (Review from Allrecipes US | Canada)

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