Monday, May 23, 2011
Tea Cakes, Take Two
Read my previous post, Time for Tea Cakes, if you are interested in their history and my variation on the classic. This time around I followed a more traditional recipe using butter, shortening and White Lily self-rising flour. It is what my mama and Granny used to make their tea cakes, and it is kind of nice because you can adjust the amount of flour to get the dough stiffness you want, without worrying about the leavening getting off balance. I also iced them, which we rarely did, but I thought it would fun to dress them up a little.