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Ms. Crawford’s Tea Cakes
- Cook Time: 7-9 minutes
- Total Time: 0 hours
- Yield: 30-36 Tea Cakes 1x
- Category: Cookies
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
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
