Mohamed Shili This easy Paula Deen tea cake recipe is a buttery, melt-in-your-mouth treat perfect for a quick snack or an elegant tea-time dessert. Made with simple ingredients you likely already have at home, these soft cookies are lightly spiced with nutmeg for a cozy twist. Ready in no time, they’re a classic delight for any occasion!
Recipe Ingredients:
- 4 tablespoons unsalted butter, at room temperature
- ½ cup sugar
- ½ teaspoon vanilla
- 2 large egg yolks
- 1 teaspoon milk
- 1 cup flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- Sugar & freshly grated nutmeg for sprinkling on top
How To Make Tea Cakes?
- Cream the butter and sugar: In a medium bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add wet ingredients: Add the vanilla, egg yolks, and milk to the butter mixture and beat until well combined.
- Combine dry ingredients: In a separate small bowl, whisk together the flour, salt, and bicarbonate of soda.
- Mix the dough: Add the dry ingredients to the wet mixture in thirds, mixing gently after each addition. Do not overmix.
- Chill the dough: Shape the dough into a disk, wrap in cling film (plastic wrap), and refrigerate for 15 minutes.
- Roll and shape the cookies: Lightly flour a work surface and roll the chilled dough into a 6mm / ¼-inch thick rectangle. Use a 6cm / 2½-inch round cutter to cut out 8 circles. Reroll the scraps to cut out 4 more cookies.
- Bake the cookies: Preheat the oven to 180°C / 350°F and place the cookies on a greased or parchment-lined baking sheet. Sprinkle with sugar and freshly grated nutmeg. Bake for 9 minutes, ensuring the cookies puff slightly but do not brown at the edges.
- Cool and serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve with tea and enjoy!
Recipe Tips:
- Use room temperature butter: Softened butter ensures the dough mixes evenly and creates the perfect light and fluffy texture.
- Don’t skip chilling the dough: Refrigerating the dough helps it firm up, making it easier to roll and cut into shapes without sticking.
- Roll dough evenly: Aim for an even 6mm / ¼-inch thickness to ensure all cookies bake uniformly without overcooking or undercooking.
- Keep an eye on baking time: The tea cakes should puff slightly in the center but not brown at the edges, so set a timer and check at 9 minutes.
- Sprinkle nutmeg sparingly: A light touch of freshly grated nutmeg enhances the flavor without overpowering the delicate taste of the cookies.
How To Store Leftovers?
- Refrigerate: First, let the leftover tea cakes cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 5 days to keep them fresh.
- Freeze: Once the tea cakes have cooled completely, place them in a freezer-safe container or bag. Store them in the freezer for up to 3 months. To serve, let them thaw at room temperature for about an hour before enjoying.
Nutrition Facts
- Calories: 114 kcal
- Total Fat: 5.5 g
- Saturated Fat: 3.3 g
- Cholesterol: 42 mg
- Sodium: 80 mg
- Potassium: 20 mg
- Total Carbohydrate: 14.5 g
- Dietary Fiber: 0.3 g
- Sugars: 6.5 g
- Protein: 1.5 g
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Paula Deen Tea Cakes
Description
This easy Paula Deen tea cake recipe is a buttery, melt-in-your-mouth treat perfect for a quick snack or an elegant tea-time dessert. Made with simple ingredients you likely already have at home, these soft cookies are lightly spiced with nutmeg for a cozy twist. Ready in no time, they’re a classic delight for any occasion!
Ingredients
Instructions
- Cream the butter and sugar: In a medium bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add wet ingredients: Add the vanilla, egg yolks, and milk to the butter mixture and beat until well combined.
- Combine dry ingredients: In a separate small bowl, whisk together the flour, salt, and bicarbonate of soda.
- Mix the dough: Add the dry ingredients to the wet mixture in thirds, mixing gently after each addition. Do not overmix.
- Chill the dough: Shape the dough into a disk, wrap in cling film (plastic wrap), and refrigerate for 15 minutes.
- Roll and shape the cookies: Lightly flour a work surface and roll the chilled dough into a 6mm / ¼-inch thick rectangle. Use a 6cm / 2½-inch round cutter to cut out 8 circles. Reroll the scraps to cut out 4 more cookies.
- Bake the cookies: Preheat the oven to 180°C / 350°F and place the cookies on a greased or parchment-lined baking sheet. Sprinkle with sugar and freshly grated nutmeg. Bake for 9 minutes, ensuring the cookies puff slightly but do not brown at the edges.
- Cool and serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve with tea and enjoy!
Notes
- Use room temperature butter: Softened butter ensures the dough mixes evenly and creates the perfect light and fluffy texture.
- Don’t skip chilling the dough: Refrigerating the dough helps it firm up, making it easier to roll and cut into shapes without sticking.
- Roll dough evenly: Aim for an even 6mm / ¼-inch thickness to ensure all cookies bake uniformly without overcooking or undercooking.
- Keep an eye on baking time: The tea cakes should puff slightly in the center but not brown at the edges, so set a timer and check at 9 minutes.
- Sprinkle nutmeg sparingly: A light touch of freshly grated nutmeg enhances the flavor without overpowering the delicate taste of the cookies.
Paula Deen Tea Cakes
