Short
Arnold
Lara MMarmalade Tea Cakes
January 7th 2007 09:18
There is also a variation for chocolate filled tea cakes, which are just as good. Or like me you can make half and half so people can choose or try both. You can also experiment by trying different kinds of fruit preserve or jam.
Ingredients:
150 Grams of Butter
½ Cup of Icing Sugar
1 Cup of Plain Flour
1 Cup Self Raising Flour
2 Teaspoons of Vanilla Essence
2 Tablespoons of Marmalade
6 Cooking Chocolate Disks
Method:
Preheat the oven to 180 degrees Celsius. Using an electric mixer combined the butter and sugar together. Then add the vanilla essence and flour while continuing to mix. When an even dough has formed take a tablespoon full of dough and roll into ball with the fingers. Place on a well greased oven tray spread apart. Use the end of a spoon to create a depression in the dough. Fill with either jam or chocolate and roll the ball a little more so that the filling is worked closer to the centre. Return to the tray and place in the oven for only 10 minutes, watching carefully to ensure they don’t burn. When golden brown remove from the oven and allow to cool for ten minutes. Finally sift 2 tablespoons of icing sugar over the cakes.
Ingredients:
½ Cup of Icing Sugar
1 Cup of Plain Flour
1 Cup Self Raising Flour
2 Teaspoons of Vanilla Essence
2 Tablespoons of Marmalade
6 Cooking Chocolate Disks
Method:
Preheat the oven to 180 degrees Celsius. Using an electric mixer combined the butter and sugar together. Then add the vanilla essence and flour while continuing to mix. When an even dough has formed take a tablespoon full of dough and roll into ball with the fingers. Place on a well greased oven tray spread apart. Use the end of a spoon to create a depression in the dough. Fill with either jam or chocolate and roll the ball a little more so that the filling is worked closer to the centre. Return to the tray and place in the oven for only 10 minutes, watching carefully to ensure they don’t burn. When golden brown remove from the oven and allow to cool for ten minutes. Finally sift 2 tablespoons of icing sugar over the cakes.
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