When I have kids in the kitchen, I need recipes which are forgiving and flexible. DIY recipe for kids Teacake Cookies is one of those recipes. Nowadays my kids are so much interested in participating in my kitchen chores. It started with laying the plates and spoons on the table then making lemonade and sandwiches. Now my kids want to get involved in baking too. These Teacake Cookies were done by them last week. The downside is that I was left with flour dusted/messy kitchen. But the good part was, they enjoyed the process so much and that proud achiever’s look was amazing.
This Teacake Cookie is a simple and quick recipe and I suggests kids from the age of 10 and above can manage this easily. Make sure they use secure oven gloves when handling the hot oven. The mixing of the ingredients, using cutters to cut the shapes, baking and drizzling of lemon glaze and sugar can be done with ease.
Little about Teacake Cookies – Teacake Cookies are the small cakes that were traditionally served during afternoon teas. It is quite a delicious and sophisticated dessert and is an intermix between the cake, cookie and a scone.
The story of Teacake cookies begins at late 18th century when the recipe of tea cakes was adapted to prepare small sized cakes that were served in formal tea parties back then. The size of the bakes was reduced so that it became easy and elegant to serve and to eat in high-end tea parties.
These lemon flavoured Teacake cookies are buttery, rich, subtly sweet, and soft. Everything kids would love to do in the kitchen is rolled into this recipe.
Here are few simple points to go through before you start with the recipe:
To make the lemon glaze – 1 cup powdered sugar, 3 to 4 Tbsp lemon juice, mix powdered sugar and lemon juice in a bowl, mix until desired consistency is reached.
To make lemon sugar – Add few drops of lemon extract to the castor. Mix the sugar until the lemon extract is evenly distributed and the sugar is tinted yellow. Spread on the large rimmed baking sheet. Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container. You can also add few drops of yellow food colour for bright colour.
2. I had also baked another batch of tea cakes cookies and frosted them with buttercream. It was more of a trial batch, before handing over the recipe to the kids. I was happy with buttercream frosting, but using lemon glaze is much easier for kids. So you have two options to decor your tea cake cookies. The recipe for the tea cake cookies remains same, and you can play around with the topping.
To make the buttercream – 200g icing sugar, sifted, 70g unsalted or salted butter, softened. Beat the icing sugar and butter together, with your chosen flavouring and colouring if using, until smooth.
3. The recipe is close to a tea cake recipe, it’s kneaded and cut into shape like scones and it is baked like a cookie. However, unlike other cookies, it is less sweet. Carefully measure the ingredients because you have to get that dough just right.
4. The baking time and temperature are equally important when in the oven. Bake it till the bottoms of the cookie turn golden brown. It’s a signal they’re done but it’s hard to check the bottom of a baking cookie. You should watch the edges and take them out as soon as they show a little colour. The tops will also “dry” and show some cracks. It’s easy to overbake these so watch carefully. Baking time also depends on the size and thickness you make the cookies.
When the Teacake cookies are baked the tops will dry, and it will show some cracks. It’s easy to overbake these so watch carefully. Baking time also depends on the size and thickness you make the cookies.
5. These cookies must be rolled-out, unlike regular cookies/cakes. Feel free to use a circle or rectangle or any other shape biscuit cutter for this recipe. These Teacake cookies will not spread out when baking. But, they puff up and turn into soft-baked, fluffy sugar cookies.
6. And the secret ingredient – Almond. Urban Platter Fine Almond Flour, 200gI have used almond flour along with all purpose flour in the recipe. It doesn’t taste almond-ey, but it gives the lemon flavour a depth.
7. You can very well substitute the eggs from the recipe with flax seeds.N2H Flax Seeds Premium (250 Gms X2 Packs) Please have a look here to know the quantity and there are more options mentioned for substituting eggs.
1 and 1/2 cup of all purpose flour
3/4th cup of almond flour
2 teaspoons of baking powder
A pinch of salt
100 grams of butter at room temperature
3/4th cup granulated white sugar
1 teaspoon vanilla extract
Zest of a lemon
3 eggs at room temperature
1 cup sifted confectioners sugar
3 to 4 tablespoons lemon juice
1/4th cup of castor sugar
Few drops of lemon extract
A drop of yellow food colour
Preheat your oven to 350*F (180*C). Line 2 baking sheets with parchment paper and set aside.
By hand or using a standing mixer, or an electric hand mixer, Philips Daily Collection HR1459 300-Watt Hand Mixer (White and Beige) cream together butter and sugar until fully combined. Add in lemon zest, vanilla extract and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a separate bowl whisk together the flour, almond flour, baking powder, and salt. Add to the butter and egg mixture and mix gently until combined.
Place the dough on a lightly floured surface and, with a floured rolling pin, roll out the dough to a thickness of 1/2 inch. Using a cookie cutter, cut the dough into your desired shape.
Transfer the cakes to the prepared baking sheet, spacing them a few inches apart.
Bake for approximately 12 – 14 minutes or until the bottoms of the cakes are lightly browned. Remove from oven and place on a wire rack to cool.
Whisk together all ingredients in a small bowl.
Dip the cookies in the glaze and when the top is dry sprinkle some lemon sugar on the top. Enjoy!