Recipe by The Real Cake Baker
These tea cakes are make with xylitol sugar substitute and butter to cut down on calories but not on taste. Very, very good.
Top Review by mortar&pestle
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..
- 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
Directions See How It's Made
- 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.