Aunt Da’s Tea Cakes, reimagined  Aunt Da’s Tea Cakes, reimagined 367 aunt das tea cakes reimagined

Aunt Da’s Tea Cakes, reimagined

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recipe image  Aunt Da’s Tea Cakes, reimagined 85ef954bfe080778d9d6f0f8237d5b06

Aunt Da's Tea Cakes, reimagined  Aunt Da’s Tea Cakes, reimagined gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
  • Prep time
    50 minutes
  • Cook time
    10 minutes
  • Makes
    38 – 40 cookies
Author Notes

Aunt Da became once the worthy-older sister of my popular grandmother, Nanny. We all lived within the an identical town when I became once rising up, and she or he became once a mountainous cook dinner with a number of distinct specialties. I mostly keep in mind her desserts: French Silk pie, lemon meringue pie and beautifully straightforward tea desserts that seemed concurrently monumental and gentle-weight. She always made monumental batches and stored them in a silver canister that seemed bottomless.

Here, I’ve reimagined them to be even lighter (the command of a combo of cake and entire wheat pastry flour) and reasonably spiced with Irish Breakfast tea, Meyer lemon zest and a fine dose of marzipan (in place of the first and foremost called for vanilla).

These are fully savory, subtly flavored, now not-too-candy pillows of consolation. And, they closing for weeks! Invent them a day or so in advance once you happen to can!

Mammoth for holiday offers and events! —em-i-lis


  • 1 cup


  • 2

    bags Irish Breakfast tea, carefully opened, tea reserved, bags discarded

  • 1

    stick butter, reasonably chilled, decrease into 1 tablespoon chunks

  • 3 ounces


  • 2


  • zest of 1 Meyer lemon

  • 1 cup

    cake flour

  • 1 teaspoon

    baking powder

  • 1/4 teaspoon

    baking soda

  • 1/4 teaspoon


  • 1/4 cup


  • 3 cups

    (or reasonably more) entire wheat pastry flour
  1. In the bowl of a stand mixer, creep collectively the sugar and loose tea. Add the butter chunks, and with your fingers delivery to consist of it (right here’s now not obligatory but I like to uncover it started sooner than beating). Build the slump attachment on the mixer and cream the marzipan, butter, and tea-sugar till effectively-combined. Add within the zest after which the eggs, one after the other.
  2. Add the cake flour, baking powder, baking soda, and salt, and when evenly incorporated, add within the milk and a couple of cups of the pastry flour. When that’s effectively incorporated, slowly add the final cup of pastry flour.
  3. The dough would possibly be a chunk sticky and right here’s OK. If it looks moist even though, add a chunk more flour (you would possibly be rolling this out on a generously floured surface after chilling so wait on that in solutions). Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 375.
  4. When the dough is chilled, place it on a generously floured work surface (I command a silpat covered with flour) and roll it out to about 1/2″ thickness (I command a rolling pin and pastry sock). Chop into your desired shape, place on an ungreased cookie sheet and bake 10-11 minutes, till evenly tanned on high and darker brown on bottom. Store in an hermetic container.

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