Tea Cakes
Yield
48 cakesPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 4 | cups |
sugar
|
|
| 4 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| 8 | cups |
self-rising flour
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 946 | ml |
sugar
|
|
| 2E+1 | ml |
vanilla extract
|
|
| 355 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 1.9 | l |
self-rising flour
|
Directions
Cream shortening and sugar together, add eggs one at a time.
In a separate bowl combine baking soda, buttermilk and flour. Combine with shortening and sugar mixture. Add vanilla.
Form into large soft ball and roll ⅛ inches thick.
Cut with floured cutter.
Bake at 350℉ (180℃) until light brown.
