Recipe courtesy of Alcenia Chester
Tea Cakes
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 50 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 160
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 12 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 50 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 160
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 12 mg
Ingredients
Directions
- Preheat oven to 300 degrees F.
- In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter.
- Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Serve.
