Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, best victorian tea cakes. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Best Victorian Tea Cakes is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Best Victorian Tea Cakes is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook 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!!)
- Make ready 1 Cup sugar
- Prepare 1 large egg
- Make ready 1 teaspoon baking powder
- Get 1/2 teaspoon baking soda
- Make ready 1/4 teaspoon salt
- Prepare 1/4 teaspoon nutmeg
- Prepare 1/4 teaspoon vanilla
- Prepare 1/2 teaspoon lemon extract
- Prepare 2 1/4 C flour
- Take 1/2 C buttermilk (will describe how to make your own below, super easy)
- Make ready Buttermilk
- Make ready 1/2 cup milk
- Get 2 teaspoons white vinegar
- Prepare Optional Glaze
- Prepare 3 C confectioners sugar
- Get 3 tablespoons (and maybe a touch more) milk..you want a loose but not watery mixture
- Make ready 1 teaspoon lemon extract
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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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