Old Fashioned Tea Cakes: A Taste of Home

The aroma of tea cakes baking in the oven is forever etched in my memory. It’s a scent that transports me back to my grandmother’s kitchen, a place filled with warmth, laughter, and, of course, an endless supply of these delightful little cookies. I can still picture her, flour dusting her apron, meticulously pressing each tea cake with the bottom of a glass, her hands moving with the practiced ease of someone who had baked them a thousand times. Those tea cakes weren’t just a treat; they were edible love, a tangible expression of her affection.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Yields: 6 dozen
• Dietary Type: Not specified

Ingredients

• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup buttermilk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups flour

Equipment Needed

• Mixer
• Cookie sheets
• Greased cookie sheets
• Glass (for pressing)
• Damp cloth
• Wire racks

Instructions

1. Begin by creaming together the shortening, sugar, and eggs in a mixer bowl. Beat until the mixture is light and fluffy. This step is crucial for creating a tender crumb, so don’t rush it!
2. In a separate small bowl, stir in the baking powder.
3. In another small bowl, dissolve the baking soda in the buttermilk. The mixture will fizz – this is exactly what you want!
4. Stir the buttermilk mixture into the creamed mixture. Mix until just combined.
5. Add the salt and vanilla extract. Stir until evenly distributed.
6. Gradually stir in the flour, adding it bit by bit until a soft dough forms. Be careful not to overmix, as this can result in tough tea cakes. The dough should be soft and pliable, but not sticky.
7. Drop the dough by spoonfuls onto a greased cookie sheet, leaving a little space between each cookie.
8. Now, for the iconic tea cake shape: press each cookie with a damp cloth wrapped around the bottom of a glass. This flattens the cookies and creates a smooth surface. Ensure the cloth is damp, not soaking wet, to prevent sticking.
9. Bake in a preheated oven at 350°F (175°C) for 10 to 15 minutes, or until the edges are golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
10. Once baked, remove the tea cakes from the oven and cool them on wire racks. This allows air to circulate, preventing them from becoming soggy.

Expert Tips & Tricks

• For extra-tender tea cakes, use cake flour instead of all-purpose flour. This will result in a more delicate crumb.
• If your dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
• To ensure even baking, rotate the cookie sheets halfway through the baking time.
• Experiment with different extracts! Almond, lemon, or even a hint of nutmeg can add a unique twist to the classic flavor.
• If you want to make these ahead of time, the dough can be refrigerated for up to 24 hours. Just bring it to room temperature before baking.

Serving & Storage Suggestions

Old fashioned tea cakes are best enjoyed warm, straight from the oven. Serve them with a cup of tea or coffee for a comforting afternoon treat. They also make a delightful addition to dessert platters or gift baskets.

To store, place cooled tea cakes in an airtight container at room temperature. They will stay fresh for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw completely before serving. You can also store them in the refrigerator, but they may become slightly drier.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	898.1 kcal	N/A
Calories from Fat	331 g	37%
Total Fat	36.8 g	56%
Saturated Fat	9.3 g	46%
Cholesterol	71.3 mg	23%
Sodium	704.4 mg	29%
Total Carbohydrate	131.6 g	43%
Dietary Fiber	2.2 g	9%
Sugars	68 g	272%
Protein	11.4 g	22%

Variations & Substitutions

• Lemon Tea Cakes: Add the zest of one lemon to the dough for a bright, citrusy flavor.
• Spice Tea Cakes: Incorporate ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and a pinch of ground cloves to the dough for a warm, spiced version.
• Chocolate Chip Tea Cakes: Fold ½ cup of mini chocolate chips into the dough before baking.
• Gluten-Free Tea Cakes: Substitute the all-purpose flour with a gluten-free all-purpose blend. You may need to adjust the liquid slightly.
• Dairy-Free Tea Cakes: Use a non-dairy buttermilk substitute, such as a mixture of almond milk and lemon juice or vinegar.

FAQs (Frequently Asked Questions)

Q: Why are my tea cakes tough?
A: Overmixing the dough is a common cause of tough tea cakes. Be sure to mix the flour in gently until just combined.

Q: Can I use margarine instead of shortening?
A: Yes, you can substitute margarine for shortening, but the texture and flavor may be slightly different. Shortening generally produces a more tender and melt-in-your-mouth cookie.

Q: How do I keep the dough from sticking to the glass when pressing?
A: Make sure the cloth wrapped around the bottom of the glass is damp, not soaking wet. You can also lightly flour the bottom of the glass before pressing each cookie.

Q: Can I freeze the baked tea cakes?
A: Yes, you can freeze baked tea cakes. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 2 months.

Q: My tea cakes are spreading too thin. What am I doing wrong?
A: The dough may be too warm. Try chilling the dough in the refrigerator for 30 minutes before baking. Also, make sure your oven temperature is accurate.

Final Thoughts

Old fashioned tea cakes are more than just a recipe; they’re a connection to the past, a taste of simpler times, and a reminder of the love and warmth found in a home-baked treat. I encourage you to try this recipe and experience the joy of creating these delightful little cookies for yourself. Share them with your loved ones, and watch as their faces light up with the same happiness I felt as a child, coming home to the comforting aroma of tea cakes baking in the oven. Feel free to experiment with different flavors and variations to create your own unique tea cake traditions. And, of course, I’d love to hear your feedback and see your baking creations! These go particularly well with a hot cup of chamomile tea or a refreshing glass of iced lemonade. Happy baking!