Spiced Tea Cakes
These traditional spiced tea cakes are a classic drop cookie, flavoured with warming cinnamon, nutmeg and cardamom. The dough comes together quickly and can be shaped into balls or simply dropped onto the baking sheet. They bake in just 10 minutes, resulting in a batch of 108 lightly browned, fragrant cookies ideal for sharing with a hot drink.
Ingredients
- 1 cup butter
- 2 cups sugar
- 3 eggs, lightly beaten
- 6 tablespoons buttermilk
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 5 cups flour
Method
- Set your oven to heat to 400 degrees F.
- Combine the butter and sugar, mixing until pale and fluffy.
- Stir in the lightly beaten eggs along with the cinnamon, nutmeg and cardamom.
- Dissolve the baking soda into the buttermilk before adding this to the main mixture.
- Gradually incorporate the flour, adding it in small amounts.
- You can roll the dough into balls or drop it by teaspoon onto your cookie sheet.
- Place in the oven to bake for approximately 10 minutes or until they are just turning brown.
- Allow to cool slightly before serving.
Nutrition (per serving)
Sodium26700 mg
Recipe details
CategoryDrop Cookies
AuthorBekah
