ENGLISH TEA COOKIES RECIPES

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ENGLISH TEA CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



English Tea Cakes Recipe: How to Make It - Taste of Home image

These unique cookies are baked in muffin cups, giving them a perfectly round shape. I sometimes omit the pecans and decorate the cookies for holidays.

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 5 dozen.

Number Of Ingredients 5

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ENGLISH MUFFINS | BREAD RECIPES | JAMIE OLIVER



English Muffins | Bread Recipes | Jamie Oliver image

Total Time 50 minutes

Yield 12 to 14

Number Of Ingredients 7

300 ml milk plus extra
1 x 7 g sachet of dried yeast
25 g white caster sugar
50 g shortening or lard
425 g plain flour plus extra
20 g polenta optional
unsalted butter

Steps:

    1. Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
    2. Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
    3. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
    4. Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
    5. Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
    6. When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
    7. Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
    8. Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.

Nutrition Facts : Calories 188 calories, FatContent 5.4 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 4.9 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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