Raisin Teacakes
This recipe makes beautiful little biscuits with a melting cake-like texture. You can vary the fruit if you like - try dried cranberries.
Ingredients
Serves: 18
- 1 3/4 cups (220g) plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup copha
- 65g butter, softened
- 3/4 cup (185g) white sugar
- 1 egg
- 3 tablespoons milk
- 1 cup mixed peel
- 1/2 cup raisins
- 1 egg white
- 2 tablespoons white sugar
Directions
Preparation:25min ›
Cook:15min ›
Extra time:1hour chilling ›
Ready in:1hour40min
- Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream copha, butter and sugar until smooth. Stir in the egg and milk. Add dry ingredients, stir until combined, then stir in the peel and raisins. Cover and refrigerate dough until easy to handle, about 1 hour.
- Preheat oven to 180 degrees C. Grease baking trays.
- Place remaining 2 tablespoons of sugar into a shallow bowl or saucer. Roll dough into walnut sized balls, dip tops in the egg white then in the sugar. Place balls 5cm apart sugar side up on the prepared baking trays. Bake for 12 to 15 minutes in the preheated oven, biscuits should be golden. Cool on baking trays. These biscuits store and keep well.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(5)
Reviews in English (4)
Amazingly delicious! Easy to cook with young children. - 28 Dec 2001 (Review from Allrecipes USA and Canada)
This is an absolutely delicious cookie. I can't make enough of them for my family and friends. They disappear by the fistful! Yummy!!! I have also made them using the fruit used in fruit cake and dipping them in colored sugars for different holidays. - 01 Mar 2003 (Review from Allrecipes USA and Canada)
As a Brit i have to tell you although these are nice "cookies", English Teacakes are not meant to be cookies, more roll like that is often toasted and spread with butter and jam ( jelly ) - 18 Aug 2011 (Review from Allrecipes USA and Canada)