Table of Contents
Flour surface again and roll dough out until approximately 1/4 inch thick. Cut dough into desired shapes and bake on prepared baking sheets for 9 to 11 minutes, monitoring for browning bottoms and adequate spacing. This recipe makes about 6 to 8 dozen tea cakes based on 2″ rounds.
Put a portion of the dough on the paper and sprinkle its top with flour as well. Add another piece of paper to the top (making a sandwich of the paper and dough) and roll out. To prevent the tea cakes from spreading while baking, make sure the dough is still quite cold as you roll and cut it. Then put the tea cakes directly into the oven to bake.
“A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions. “.
Follow my easy recipe for Royal Icing if you desire to decorate your tea cakes. Sift 3 1/2 cups powdered sugar through a fine-mesh strainer into a large bowl. Place 4 large pasteurized egg whites (or 1/2 cup liquid egg whites) in the bowl of a stand mixer fitted with a whisk attachment.
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