Linore's English Tea Cakes Recipe


Old Recipe: English Tea Cakes


Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg

and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of sifted

flour, a pinch of salt and milk enough to make a stiff dough; then roll

out very thin. Cut into round cakes and bake in a quick oven until done.



Modern Recipe: English Tea Cakes


1 3/4 c. flour, sifted

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. butter

3/4 c. sugar

1 egg

3 tbsp. milk

1/2 c. Citron (or candied peel), finely chopped

1/2 c. currants

1 egg white, slightly beaten





Combine flour, baking powder and salt. Cream butter; gradually beat in sugar and egg. Add milk, citron, currants and flour mixture. Blend thoroughly. Chill. Roll dough between palms of hands into balls the size of walnuts. Dip tops in egg white, then sugar. Place with sugared side up 2 inches apart on greased baking sheet.

Bake in 400 degree preheated oven for 12 to 15 minutes. Makes about 3 dozen.


Carol L. said...

Thank you for this recipe. I'm going to pass it on to my daughters. Love it.
Carol L.

Linore said...

Yes, really yummy! Let me know how you like it after you get a chance to try it, okay? I'd love to hear back from you.
Many happy baking moments to ye!
: )