Hello, I am Elise. Today, we’re going to make best victorian tea cakes recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Best Victorian Tea Cakes Recipe
Best Victorian Tea Cakes is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Best Victorian Tea Cakes is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have best victorian tea cakes using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Best Victorian Tea Cakes:
- Make ready 3/4 Cup shortening (Crisco Butter Flavor is great!!)
- Get 1 Cup sugar
- Prepare 1 large egg
- Prepare 1 teaspoon baking powder
- Get 1/2 teaspoon baking soda
- Prepare 1/4 teaspoon salt
- Prepare 1/4 teaspoon nutmeg
- Prepare 1/4 teaspoon vanilla
- Make ready 1/2 teaspoon lemon extract
- Make ready 2 1/4 C flour
- Take 1/2 C buttermilk (will describe how to make your own below, super easy)
- Make ready Buttermilk
- Take 1/2 cup milk
- Get 2 teaspoons white vinegar
- Take Optional Glaze
- Get 3 C confectioners sugar
- Get 3 tablespoons (and maybe a touch more) milk..you want a loose but not watery mixture
- Get 1 teaspoon lemon extract
Steps to make Best Victorian Tea Cakes:
- Buttermilk: For this recipe, use 1/2 C of either 2% or whole milk and add 2 teaspoons of white vinegar..stir well and let sit for 5 minutes
- Cream together the shortening and sugar until smooth, beat in the egg
- At this point it’s better to add the spices so they mix well…so add the baking powder, baking soda, salt, nutmeg, vanilla and lemon extract and mix well
- Now add half the buttermilk, mix in, then add the remaining buttermilk
- Now mix in the flour 1 cup at a time for a smooth dough…the dough will be light and fluffy
- Using the scoop, place the cakes 2 inches apart on the cookie sheet (dough will spread)
- Bake for 10-12 minutes
- Remove from oven and cool for 3 minutes on the cookie sheet before removing to a rack or plate to cool completely
- Let the cakes cool to touch before glazing -also glazing is optional, these are great without the glaze too!
- Enjoy! ❤️❤️
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