Tea cakes


900g flour
½tsp salt
125g butter or lard
1 egg
a piece of yeast the size of a walnut
warm milk

Preparation method

  • Put the flour into a basin; mix it with the salt, and rub in the butter or lard; then beat the egg well, stir in the yeast, and add these to the flour with as much warm milk as needed to make the whole mixture into a smooth paste, and knead it well.
  • Let it rise near the fire, and, when well risen, form it into cakes; place them on tins, let them rise again for a few minutes before putting them into the oven, and bake for ¼ to ½ hour in a moderate oven.
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