Prep 20 mins
Cook 20 mins
These tea cakes are make with xylitol sugar substitute and butter to cut down on calories but not on taste. Very, very good.
- 1⁄4 teaspoon baking soda
- 2 1⁄2 cups all-purpose flour
- 4 tablespoons all-purpose flour
- 1⁄2 cup butter
- 1 1⁄2 cups xylitol sugar substitute
- 1 teaspoon vanilla flavoring
- 1 1⁄2 eggs or 1 1⁄2 egg substitute
- 1⁄2 cup whipping cream
- Beat butter until soft. Gradually add the xylitol and beat well.
- Add the eggs and baking soda and flavoring.
- Gradually add flour and cream alternating. Beat until smooth.
- Refrigerate over night.
- Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.
When I picked this recipe I wasnt sure what a teacake was, as here in Australia a tea cake is just a butter cake. I assumed they were similar to scones. I made them exactly to the recipe and they were quite nice. Lower fat/sugar is good too. They are like cross between a cake and a scone..