With some basic ingredients that you have in your pantry, you can make a batch of Old Fashioned Southern Tea Cakes. I bet you can’t eat just one.
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.
Old Fashioned Tea Cakes
These Old Fashioned Tea Cakes are simply irresistible.
Ingredients
- 4-5 cups self-rising flour
- 2 cups sugar
- ¼ tsp salt
- 2 eggs
- ½ cup oil
- ½ cup milk
- 1 tsp vanilla flavoring
- 1 tsp lemon flavoring
Instructions
- Preheat oven to 450 degrees.
- Place flour, sugar and salt in a large mixing bowl.
- Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
- Place on lightly floured surface and knead. Roll out and cut using a cup.
- Place on baking stone and bake for 7-9 minutes or until lightly browned.
- Cool and enjoy.
Nutrition Information:
Amount Per Serving: Calories: 253Cholesterol: 18mgSodium: 42mgCarbohydrates: 42gSugar: 22gProtein: 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.
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Brenda
Monday 9th of March 2020
. I doubt they had self rising flour when the original recipe was developed js
August
Saturday 2nd of May 2020
Self-rising flour invented by Henry Jones, patented in 1845. JS
Darlene Turner
Monday 4th of November 2019
Unbelievable!! I have baked Tea Cakes for over 40 years, I have been married for 48 years. My husband told me these Tea Cakes taste great. His smile says it all. Thank you so much for sharing.
Sara
Monday 16th of September 2019
One of the best tea cake recipe I have come across so far. Thanks for sharing
How to Smoke Ribs
Friday 27th of April 2018
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MaryAnn Coy
Monday 19th of March 2018
Been a great many years, over 30+ for certain, used to buy these at a natural food store. They were whole wheat.& made in England, by The Walker's company. They are lovely with Lemon Curd. My Hubs loves them with Nutella. These will make a lot more appearances in our house, finally found a recipe!