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Tea Cakes Recipe
 1lb
Strong Plain Flour (for Bread making) plus extra for work surface use.
1 tsp Salt
1 oz Butter
1 oz Caster Sugar (reg American sugar is fine)
2 oz of either Currants or Sultanas or Raisins
1/2 oz Fresh Yeast or 2tsp dried Yeast (1tsp Sugar if using dried)
1/2 pint Fresh Milk, lukewarm (extra milk for brushing)
Butter to serve the teacakes with.
Heat oven to 400 deg F.
Sift together the Flour & Salt into a bowl and rub in the Butter.
Add Sugar & Fruit. Toss lightly together.
Blend yeast with lukewarm milk - (if using dried yeast dissolve 1 tsp sugar
in warm milk and sprinkle yeast on top, leave to stand for 10 mins in a warm
place until frothy.)
Add all at once to dry ingredients.
Mix to a firm dough, adding a little extra flour if necessary, until dough
leaves sides of bowl clean.
Turn out on to a lightly floured work surface. Knead for 10 mins or until
dough is smooth and elastic. Cover and leave to rise until doubled in size.
Turn out onto a lightly floured work surface, knead well and divide into 6
equal pieces.
Roll each one out into a round cake approx 1/2" thick. Transfer to a greased
baking sheet.
Brush tops with Milk. Cover and leave to rise almost doubled in size.
Bake in oven for 20 mins. Cool on a wire cooling rack.
To serve, split open and spread thickly with butter. The tea cakes can also
be split and toasted before being buttered.
I prefer them to be toasted and buttered and served hot with a good pot of
The Front Parlour
tea.
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
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