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Ms. Crawford’s Tea Cakes

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Ingredients

Scale
  • 2 sticks of unsalted butter at room temperature (16 tablespoons of butter)
  • 3 extra-large or jumbo eggs
  • 1/4 cup buttermilk
  • 2 cups of sugar
  • 4 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon of kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon rum extract
  • Nutmeg to taste (1 teaspoon of fresh nutmeg)

Instructions

  • Sift flour, baking powder, baking soda, nutmeg, and salt in a separate bowl, and set aside.
  • Cream butter and sugar together using a stand mixer with the paddle attachment on medium high or hand mixer for 5 minutes. Scrape the bowl after 5 minutes and beat 1 additional minute.
  • Add eggs one at a time, beating well after each addition.
  • Add the extracts and mix well.
  • With the mixer on the slowest speed, add 1/3 of the flour mixture and a little of the buttermilk, and mix gently just to combine. Repeat this process 2 times, beginning and ending with the flour mixture.
  • Remove from mixer, shape into a rectangle, and wrap in plastic wrap.
  • Chill for at least one hour to overnight. Overnight is best. If chilled overnight remove from the fridge 5 minutes before rolling out.
  • Pre heat oven to 400F
  • Line baking sheet with parchment paper.
  • Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut using a 3-3 1/2-inch cookie cutter, biscuit cutter, jelly jar, or drinking glass.
  • Work with half the dough at a time keeping the rest of the dough refrigerated.
  • Bake for 7-9 minutes. The tea cakes will look pale on top with slight browning on the edges.
  • Remove from oven and allow to rest on cookie sheet for 1 minute.
  • Move to a cooling rack to cool completely.
  • Store in airtight container once cooled.

Notes

Teacakes can be frozen