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Southern Tea Cakes – easy and addictive Southern baked treats slightly sweetened with faint notes of nutmeg, vanilla and lemon zest. These certainly begs for a cup of coffee or tea!
Use a 2-inch round cookie cutter or a glass to cut out the tea cakes, and place them out on a prepared baking sheet about an inch apart. Bake for 8-10 minutes until the bottoms are slightly browned. Remove the tea cakes from the oven, and place them on a cooling rack until they are cool. The cookies should be cold when going into the oven.
“Supposedly, tea cakes were made about 200 years ago, in response to the European tea cake, which was actually a cupcake,” Robinson explains. Kitchens in the big houses had luxuries like sugar and butter. “At the time of slavery, our folks didn’t have refined sugar for the most part. The used molasses, or things of that nature.
“Supposedly, tea cakes were made about 200 years ago. Slaves used the ingredients they had: molasses instead of sugar, lard instead of butter,” says Etha Robinson.
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