Recipe: Tasty Best Victorian Tea Cakes

Recipe: Tasty Best Victorian Tea Cakes Delicious, fresh and tasty.

Best Victorian Tea Cakes. Great recipe for Best Victorian Tea Cakes. These cakes are like very puffy and light cookies, traditionally served with afternoon tea -but they're delicious as a dessert too! With a creamy lemon flavor these will become your favorite summertime snack!

Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture.

Meanwhile, for the cakes, seed cake is a timeless choice, almond cakes or madeira a safe bet, or the later classic - a Victoria sponge which, according to the legendary Mrs Beeton, was 'seasonable at any time'.

Tips On Making The Best Old Fashioned Tea Cakes.

You can have Best Victorian Tea Cakes using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Best Victorian Tea Cakes

1. It’s 3/4 Cup of shortening (Crisco Butter Flavor is great!!).

2. Prepare 1 Cup of sugar.

3. You need 1 of large egg.

4. Prepare 1 teaspoon of baking powder.

5. Prepare 1/2 teaspoon of baking soda.

6. Prepare 1/4 teaspoon of salt.

7. It’s 1/4 teaspoon of nutmeg.

8. You need 1/4 teaspoon of vanilla.

9. It’s 1/2 teaspoon of lemon extract.

10. Prepare 2 1/4 C of flour.

11. It’s 1/2 C of buttermilk (will describe how to make your own below, super easy).

12. Prepare of Buttermilk.

13. Prepare 1/2 cup of milk.

14. Prepare 2 teaspoons of white vinegar.

15. It’s of Optional Glaze.

16. Prepare 3 C of confectioners sugar.

17. It’s 3 tablespoons of (and maybe a touch more) milk..you want a loose but not watery mixture.

18. You need 1 teaspoon of lemon extract.

If your dough is too sticky to handle then roll it in between parchment paper.

I've never had to add any extra flour to this recipe.

Adding extra flour for rolling can result in a drier, cracked tea cake and we want a smooth, pretty, tender, fluffy, picture-perfect tea.

S. tea cakes can be cookies or small cakes.

Best Victorian Tea Cakes instructions

1. Buttermilk: For this recipe, use 1/2 C of either 2% or whole milk and add 2 teaspoons of white vinegar..stir well and let sit for 5 minutes.

2. Cream together the shortening and sugar until smooth, beat in the egg.

3. At this point its better to add the spices so they mix well…so add the baking powder, baking soda, salt, nutmeg, vanilla and lemon extract and mix well.

4. Now add half the buttermilk, mix in, then add the remaining buttermilk.

5. Now mix in the flour 1 cup at a time for a smooth dough…the dough will be light and fluffy.

6. Using the scoop, place the cakes 2 inches apart on the cookie sheet (dough will spread).

7. Bake for 10-12 minutes.

8. Remove from oven and cool for 3 minutes on the cookie sheet before removing to a rack or plate to cool completely.

9. Let the cakes cool to touch before glazing -also glazing is optional, these are great without the glaze too!.

10. Enjoy! ❤️❤️.

And in Sweden it is a sweetened wheat soda bread served with butter, jam and often cheese.

In India and Australia, a teacake is more like a sponge cake.

Russian tea cakes are similar to Mexican Wedding Cookies and are soft, melt-in-your mouth cookies that are covered in powdered sugar.

Tips for the best Southern Tea Cakes.

Don't add extra flour when you start rolling out the cookies.