CookEat Recipe
Spiced English Tea Cakes
Thin, round butter and sugar tea cakes scented with cinnamon and mace, baked until lightly golden.
Method
Steps
Step 1
Cream softened butter and sugar until light. Beat in the egg, cinnamon and mace.
Step 2
Mix in sifted flour and salt to form a stiff dough. If dry flour remains, add milk a little at a time, using no more than one tablespoon. Chill the dough for about 20 minutes if too soft to roll thinly.
Step 3
Heat oven to 190 °C. Roll the dough to about 3 mm between sheets of baking paper and cut 6 cm rounds; transfer to lined trays with a little space between them.
Step 4
Bake in batches for an estimated 9–12 minutes each, until edges are lightly golden and the centres feel set. Cool on the trays for 5 minutes, then transfer to a rack; the cakes firm as they cool.
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