Black Folks Southern Tea Cake Recipes

DEEP SOUTH OLD FASHIONED TEA CAKES

Steps:

• In a large bowl cream together butter and shortening until creamy.
• Mix in sugar until well combined.
• Mix in egg.
• Mix in lemon zest and vanilla bean paste. Set aside.
• In a medium bowl, sift together flour, baking powder, salt, and nutmeg.
• Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.
• Turn dough onto a smooth surface and knead until dough is soft.
• Shape into a disk and cover with plastic wrap.
• Refrigerate for 1 hour (or freeze for 30 minutes)
• Preheat oven to 350 F.
• Line a large baking sheet with parchment paper. Set aside.
• Remove dough from fridge and plastic wrap.
• Knead dough to soften it.
• Roll dough to 1/4-inch thick.( I rolled the dough on parchment to prevent sticking)
• Use a round cookie cutter to cut out circle shapes.
• Place cookies on prepared pan about 2 inches apart. (see note)
• Bake for 8-10 minutes until bottoms are lightly golden. (see note)
• Remove from pan and place on cooling rack to finish cooling.
• Once cooled store in airtight container.

SOUTHERN TEA CAKES

Steps:

• Whisk together the flour, baking powder, baking soda, salt, lemon zest, and nutmeg in a large mixing bowl. Make a well at the center of the bowl and set it aside.
• In a separate medium bowl, cream together sugar and butter until smooth. Then add in the eggs, buttermilk, vanilla, and almond extract. Mix together until all the wet ingredients are thoroughly combined.
• Gradually add the dry ingredients into the wet ingredients and mix until it forms into a soft dough.
• Put the dough on a smooth, floured surface and divide it into two. Roll each dough ball into a disc, cover them with plastic wrap, and place them in the refrigerator for one hour. This gives the flour and gluten some time to rest and firm up before baking. The cookies won't hold their shape if the dough is not chilled.
• Preheat oven to 350℉/177℃. Line a large baking sheet with parchment paper, spray the surface of parchment paper with cooking spray and set aside.
• Remove dough from the fridge and plastic wrap, then place dough on the floured surface and roll it out to ¼-inch thick. 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.