Recipe for tea cakes. This is an old fashioned cookie recipe from our grandmothers' cook. They are tea cakes perfect choice with afternoon tea or a glass of cold lemonade.
Recipe for tea cakes - Recipes and Cookbook online
Recipe for tea cakes. This is an old-fashioned cookie recipe from our grandmothers' cookbook. Tea cakes are the perfect choice with afternoon tea or a glass of cold lemonade.
- 250 g of butter
- 400 g of sugar
- 3 eggs (large)
- 1 teaspoon of vanilla extract
- 450 grams of flour
- 1 teaspoon of baking soda
- 0,5 teaspoons of salt
- Leave the butter at room temperature to relax completely. Beat the butter with a mixer, on medium speed, until it becomes completely creamy. Continue on medium speed, slowly adding the sugar. When the mass is even, add the eggs, one at a time - the speed of the mixer still on medium. When the mass is even, add the vanilla extract. Allow the mixer to cool for a few minutes.
- Turn on the mixer at the lowest speed and gradually add the flour. Let the mass become well balanced, before the next addition of flour. Add baking soda and salt. If necessary, add very little water, so that the mass is not too hard.
- When the mass is ready, make two rolls with a diameter of 5 cm, wrap them in plastic film, and let them rest in the refrigerator for 1 hour.
- Cut the tea cakes with a sharp knife to a thickness of 5-6 mm.
- Cover the baking tray with baking paper and arrange the cut tea cakes, leaving a space between them.
- Bake in the oven at 220 C for 10-15 minutes, until the cakes are golden. If you have mass for more than one baking sheet, repeat the process. Leave each batch of cakes in the baking tray to rest for 5 minutes, then transfer them to a serving plate with a wide spoon. Serve cooled tea cakes, sprinkled with powdered sugar or cocoa.
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