Tea cakes, how to make them easy at home

Making the tea cakes is relatively easy. The dough is usually basic and then decorated with other ingredients to give each one a different touch. The basic ingredients to make this dough are flour, eggs, butter, sugar and a pinch of salt to enhance the flavor. We can decorate the tea cakes as we like and be as creative as we want to make tea cakes that will take our hands off. Chocolate, cherries, raisins, coconut, almonds… are some of the ingredients that we can use. We can also modify the basic ingredients of the dough itself by adding some aromas, citrus peels, cocoa, coffee, spices… The important thing when making some tea pastes is that they can be eaten in one bite and that they are sweet enough ( without exceeding ourselves) to counteract the bitterness of the tea.

recipe information

- Preparation time: 15 minutes

- Cooking time: 12 minutes

- total time: 45 minutes

- rations: 6 (30 units approx.)

- Category: cake shop

- type of cuisine: english

- calories: 450 kcal per 100 g

Ingredients for tea cakes for 6 people

- 250 g pastry flour

- 190 g softened butter

- 60g icing sugar

- 2 eggs

- 2-3 drops of vanilla essence

To decorate the tea cakes:

- 60g fondant chocolate

- 1 bottle of cherries in syrup or candied cherries

- 15 g of sultana raisins

- 30g almonds

How to make tea cakes

To make the tea pastes we put all the dough ingredients in a food processor and mix them until we get a homogeneous dough. If we do not have a kitchen robot we can do it with our hands. Once we have the dough ready, we can divide it into different pastry bags with different mouths to make different types of pasta.

Mix the ingredients of the dough for the tea cakes

In this case I have chosen a small star-shaped mouth and another smooth mouth. Preheat the oven to 200 ºC with heat up and down. Meanwhile, we form the pasta on a baking paper in the tray. We can make tea cakes in different ways. Some we will decorate before putting them in the oven so that the ingredients are integrated into the base dough and others we will decorate once they are done.

We can make them with the curly dough and cherries.

We can make them simple.

We can make them from raisins.

We put the tea cakes in the oven and we will have them for about 10-12 minutes per batch or until they are slightly browned around the edges, we do not want them to be toasted. Each oven is different, so the first time we make them we will check that it is the correct time for them to be done.

When removing the pasta from the oven, place it on a wire rack to finish cooling. In this way the tray will cool down sooner and we can dispose of it if we don’t have another to continue baking pasta. We repeat the operation until we finish with all the dough.

To decorate the cooled pasta, we put fondant chocolate in a bain-marie so that it melts completely.

Chocolate in a bain-marie to cover the tea cakes

When it is melted, we separate it from the heat and let it temper until it thickens a bit and then bathe the pasta on one side only. We are placing them on baking paper or a non-stick surface so that when they cool and dry they do not stick. We can bathe them in chocolate only or we can also add chopped almonds or coconut once they are bathed.

When the chocolate cools, the toppings will be embedded in the chocolate of the tea cakes. If we see that the ones that we bathe in chocolate take a long time to dry, we can put them in the fridge covered so that they do not take on the flavor of other foods. To finish, we can sprinkle some with a little icing sugar. We present them on a small plate along with the tea.