English Tea Cakes

 

I was wanting a wee bit of a treat to enjoy with a hot cup of herbal tea the other day. I had seen this English Tea Cakes recipe on Taste of Home and so I printed it out to make when I had the time.

It looked very easy to make, not using a multitude of ingredients, and ingredients that I always have in my baking cupboard.  I really like recipes that I don't have to go out and buy a lot of special ingredients to use in them.

Admittedly, they are nothing like true English Tea Cakes which are a type of fruited bun which is usually served split, toasted on the cut sides and spread with butter, but the name went well and so I left it as is.

 

The original recipe made 5 dozen tea cakes however, which was a bit much for me, even if they could be frozen. I cut the recipe in half and then in half again, with great success.  I ended up with 15 delicious cookies for my troubles!

And when I say they are delicious, I really mean it!!  These are crisp and buttery, with rich golden edges. Their texture is not unlike that of a shortbread cookie. The toasted nut on top is perfection.

 

The original recipe called for walnuts. I did not have any walnuts, but I did have a big bag of pecans so I determined to use them instead.

They worked perfectly.  By toasting them first (the pecans) I really enhanced their nuttiness and gave them a lovely crispness that can't be gotten any other way!

 

You could leave the nuts off entirely and bake as plain cookies and then decorate them with a bit of buttercream frosting and some sprinkles. They would be lovely with pink frosting and sprinkles for Valentines Day.

Personally I was more than happy with them just as they are.  I did dust them with a bit of icing/confectioner's sugar to dress them up a bit.  I took some over to my father and he really enjoyed them also!

These are real winners and perfect to serve with a nice hot drink on the side!  Tres yummilicious!  I highly recommend!

 

WHAT YOU NEED TO MAKE ENGLISH TEA CAKES

Essentially some very basic baking ingredients, and not a lot of them. You will also need a mini muffin tin. I got mine locally at the Walmart. It has 36 cups.

• 1/2 cup (114g) salted butter, softened
• 1/4 cup (50g) granulated sugar
• 1/2 tsp pure vanilla extract
• 1 cup (140g) all purpose plain flour
• 15 toasted pecans
• icing sugar to dust (optional)

 

I don't use anything but salted butter in my kitchen.  As a single person I cannot afford to have more than one kind of butter in my fridge.  I buy a good quality, lightly salted butter and have never had any problems with anything being over salted.

If you are worried about this, then just reduce the salt in any recipe you are using it in. Since this recipe uses no salt at all, its not a problem. I found their taste to be just perfect.

If you always use the best ingredients that you can afford to buy, things will always turn out well. I also always like to use ingredients that are all room temperature unless otherwise specified.  This ensures success.

I do like to toast my nuts before using and will do it a whole bag full at a time, storing them a covered airtight container in the freezer until I need them.  I share two ways of toasting them below. Trust me when I say it is well worth the extra effort in flavor!

 

HOW TO MAKE ENGLISH TEA CAKES

These are such simple makes. They go together easily and quickly and bake in less than 15 minutes. The hardest part is leaving them to cool before eating!

Preheat the oven to 350*F/180*C/gas mark 4. Butter 15 cups in a mini muffin tin really well. Set aside.

Cream the butter and sugar together, using an electric whisk, for 5 to 7 minutes until light and fluffy. Beat in the vanilla.

Beat in the flour at 1/4 cup/35g increments, until all of the flour has been thoroughly incorporated.

 

Shape into 1 inch balls (15). Put a ball into each of the prepared muffin cups and flatten slightly with your fingertips. Press a pecan into the top of each.

Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the cookies have set.

Leave to cool in the pan for 2 to 3 minutes before removing to a wire rack to cool.

Dust with a bit of icing sugar to serve (optional.) Store in an airtight container. These will keep up to seven days at room temperature or you can freeze for longer.

 

HOW TO TOAST PECANS

You can add the pecans to the top without toasting them, but toasting them really adds to the flavor. I always toast any nuts I am going to be baking with.  Essentially there are two ways of doing this, in the oven or on top of the stove.

1. To toast in the oven, spread them out in an even layer on a rimmed baking sheet.  Toast in an oven preheated to 350*F/180*C/ gas mark 4,  for 7 to 10 minutes, giving them a stir halfway through the time. They should be lightly toasted and very fragrant.

2. To toast on tope of the stove place them into a dry skillet over medium heat.  Cook, stirring frequently to prevent burning.  Cook and stir for about 5 minutes at which time they should turn a deep golden brown and, once again, be very fragrant.

 

These are incredibly moreish. Rich and buttery, with a lovely crumbly texture very reminiscent of short bread cookies.  You could use walnut halves on top if you wanted to. I had pecans and so I went with them.

They were beautiful.  Crisp edged, they melt in the mouth and that toasted nut on top is the perfect addition. There is no need for anything else, although if you are wanting something sweeter you could add a dab of buttercream frosting. Just pipe a little star on top of the nut.

Are you a lover of having a bit of a sweet treat with your hot cup of tea or coffee?  I am. In the U.K. in all of the coffee houses they would serve a biscuit/cookie with every cup. It was lovely. Here are a few other favorites that you can make at home:

JAMMY THUMBPRINTS - A buttery cream cheese cookie dough filled with your favorite jam and then baked until crisp and golden. The perfect teatime treat! I like apricot or raspberry jam, but any jam is nice.

HOMEMADE BOURBON BISCUITS -  Also known as Bourbon Creams, these filled layer cookies are rich and chocolatey, with a delicious fudge buttercream filling. The biscuit/cookies themselves stay nice and crisp. They are perfect dunkers.

CUSTARD BUTTONS - Two moreish crisp buttery custard biscuits layered together with a custard buttercream.  They are every bit as moreish as custard creams.  Maybe even more so!

Yield: 15

Author: Marie Rayner

English Tea Cakes (small batch)

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

I small batched a recipe which originally made 5 dozen of these tasty little cakes to one that made only 15. These are so delicious that I just couldn't have that much temptation around! I could not be trusted. Buttery little two bite shortbread-like cakes with a toasty nut on top! It is impossible to eat just one!

Ingredients

• 1/2 cup (114g) salted butter, softened
• 1/4 cup (50g) granulated sugar
• 1/2 tsp pure vanilla extract
• 1 cup (140g) all purpose plain flour
• 15 toasted pecans
• icing sugar to dust (optional)

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter 15 cups in a mini muffin tin really well. Set aside.
2. Cream the butter and sugar together, using an electric whisk, for 5 to 7 minutes until light and fluffy. Beat in the vanilla.
3. Beat in the flour at 1/4 cup/35g increments, until all of the flour has been thoroughly incorporated.
4. Shape into 1 inch balls (15). Put a ball into each of the prepared muffin cups and flatten slightly with your fingertips. Press a pecan into the top of each.
5. Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the cookies have set.
6. Leave to cool in the pan for 2 to 3 minutes before removing to a wire rack to cool.
7. Dust with a bit of icing sugar to serve (optional.) Store in an airtight container. These will keep up to seven days at room temperature or you can freeze for longer.

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