Old Fashioned Tea Cakes are a favorite cookie in the Deep South. Mention “Tea Cakes” to people from other locations and you are sure to get different thoughts on the subject. Some people may think about Russian Tea Cakes while others may think about green tea cakes.
What is a tea cake?
According to my favorite internet source (aka Wikipedia): A teacake in England is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. tea cakes can be cookies or small cakes. 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. They are very different from southern tea cakes.
Old-Fashioned Southern Tea Cakes
My mother-in-law grew up in rural Alabama on a farm and the recipe I have came from her. I like to believe that it is an authentic, old-fashioned recipe. My husband thinks this is the best tea cake recipe – ever!
No matter what, these are addictive little cookies. It’s difficult to eat just one. In fact, in making this recipe I HAD to eat three. Yes – three for the sake of research. And my poor husband – I texted him a picture while he was away and his response was “mouth-watering.”
These old-fashioned tea cakes with self-rising flour are sure to become a favorite in your home, just as they are in mine.
Amount Per Serving:Calories: 253 Cholesterol: 18mg Sodium: 42mg Carbohydrates: 42g Sugar: 22g Protein: 4g
Just one bite and your family might think that granny, grandma, maw maw, or whatever-you-call-your grandmother came for a visit and left you all with a batch of her prized cookies.
Tips For Making Tea Cakes:
- If you use a baking stone, they will probably take a little bit longer to cook. I also recommend that you use parchment paper for easy removal.
- If you use a metal sheet pan, keep a close eye on your first batch so that you get a feel for how they will bake in your oven. They will bake faster on metal than on a baking stone. Also, you might want to rotate the baking sheet for more even browning.
- The thinner the cookie, the crunchier it will become as it cools.