Tea Cakes

    Tea Cakes


    7 people made this

    About this recipe: 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.

    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

    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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