Tea Cakes

Ingredients

• 1 lb. of flour
• 1 oz. of German yeast
• a gill of tepid milk
• 3 oz. fresh butter
• one whole well-beaten egg

Method

1. 1

   Make a well in the centre of the flour, mix the yeast with tepid milk, stir in the egg and melted butter, pour into the well, and gather in flour to form a pool of batter.

2. 2

   Cover and leave to rise for an hour.

3. 3

   Knead to a light dough, let rise again for half an hour, roll out to 1 inch thick, cut into rounds, let rise for 10 minutes, brush with milk and sugar, and bake for 20 minutes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 87. The excerpt below is the record exactly as published.

lib. of flour ; mix loz. of German yeast with a gill of tepid milk, then stir in one whole well-beaten egg, and 3oz. fresh bxitter previously dissolved in a gill of warm water ; pour this all into the well in the flour, gathering in lightly sufficient flour from the sides to produce a little pool of batter;, sprinkle a little fresh flour over this, cover the basin with a cloth and leave it for an hour in a warm corner to rise. Now knead the whole to a light dough, adding a little more milk if needed, then cut the dough across with a sharp knife, re-cover the pan, and let it rise again for half an hour. Next turn it out on a well-floured board or slab, roll it out lightly and quickly a full inch thick, cut it in rounds the size of a saucer, and set these on a floured tin near the fire to rise again for ten minutes ; then brush them over with a little milk and caster sugar, and bake for twenty minutes in a moderate oven. They are then sliced, toasted lightly, buttered, put together into shape again, and served very hot. Some people add sultanas, carraway seeds, shred candied peel, &c., to this dough, in which case, when made up and baked, the cakes are simply split and buttered. If shaped into a long roll, baked, sliced, and these slices then browned and crisped in the oven, this recipe makes excellent rusks. Made with Baking Powder. — Sift together a small teaspoonful of baking powder and lib. of flour, rub 2oz. of butter or lard into this, with the well-beaten yolk of one egg, and a saltspoonful of salt ; work this quickly to a light dough with a little warm milk, shape the dough into rounds, place on a well-floured baking tin, brush over with milk and sugar, and bake twenty to thirty minutes in a moderate oven. Delicious tea cakes

Cook this with the app: pantry check, scaling, and the assistant.