Best English Teacakes Recipes

ENGLISH TEACAKES

English Teacakes image

This recipe was passed down to me from my aunt.

Provided by Barbara

Categories World Cuisine Recipes European UK and Ireland English

Yield 18

Number Of Ingredients 12

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup shortening
¼ cup butter, softened
¾ cup white sugar
1 egg
3 tablespoons milk
1 cup chopped candied citron
½ cup raisins
1 egg white
2 tablespoons white sugar

Steps:

Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream shortening, butter and sugar until smooth. Stir in the egg and milk. Add dry ingredients, stir until combined, then stir in the citron and raisins. Cover and refrigerate dough until easy to handle, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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 2 inches apart, sugar side up on the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, cookies should be golden. Cool on cookie sheets. These cookies store and keep well.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 33.1 g, Cholesterol 17.3 mg, Fat 5.9 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 138.5 mg, Sugar 12.3 g

ENGLISH TOASTED TEACAKES

English Toasted Teacakes image

Thickly buttered, these fruity, cinnamon spiced teacakes are brilliant for breakfast or afternoon tea and make a great snack anytime. I used to have them in mid morning break at school!

Provided by English_Rose

Categories Breads

Time 2h15m

Yield 8-10 teacakes

Number Of Ingredients 10

Ingredients

400 g plain white flour
12 g salt
40 g sugar
1 teaspoon cinnamon
50 g butter
25 g dried yeast
220 ml water
80 g sultanas
60 g mixed peel
1 egg, lightly beaten

Steps:

In a large bowl place the flour, salt, sugar, cinnamon, butter and yeast.
Add the water and mix together to form a dough. Knead for 2 minutes and then transfer the dough to a floured work surface. Knead the dough for a further 5 minutes then place back in the bowl for 1 hour to rise.
Add the sultanas and mixed peel and divide the dough into 80g pieces, shape them into balls and using a rolling pin flatten them out to 1cm thick.
Place the teacakes onto a greased baking tray and leave to rise for a further hour.
Set the oven to 375°F
Brush the teacakes with beaten egg and bake for 15 minutes.
Once cool, serve toasted with loads of butter!

Nutrition Facts : Calories 295.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 39.8, Sodium 630.3, Carbohydrate 52.6, Fiber 2.6, Sugar 11.1, Protein 7.5