Southern Tea Cakes are Easy and Delicious

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This is a sponsored conversation written by me on behalf of Tetley® Tea. The opinions and text are all mine.

I’m smitten with family history, and I love recipes and traditions that have been passed from one generation to the next. I get especially excited about the stories that go right alongside the recipe or tradition. When I bake Southern Tea Cakes, my mind goes back to my grandma’s farmhouse kitchen. I can almost see myself, surrounded by siblings and cousins, munching on grandma’s tea cakes and drinking a tall glass of refreshing Tetley® Tea.

Speaking of tea, did you know that besides water, tea is the world’s most popular beverage? I knew that tea was the most popular beverage here in the South, but I didn’t realize it was the most popular in the entire world. I learned that little tidbit when I was reading the history of Tetley Tea. Some folks like their tea hot and that’s fine, but I like mine cold with a slice of lemon, lime or peach.

When I was growing up, mom’s grocery list would always include Tetley Tea. It’s the only brand of tea she’d buy. These days, whenever I head to Publix to stock up on Tetley Tea, I can’t help but think about my mom and all the wonderful memories we made. There was always a pitcher or two of Tetley Tea in her refrigerator and I’m carrying on her tradition.

One of the many reasons I love Tetley Tea is because it’s never bitter or cloudy. I’m excited that Tetley Tea is new and improved with a specially crafted iced tea blend. This new blend includes 12% Nilgiri Tea to help enhance the tea’s sweetness, crispness and to hold flavor. 

Helpful Hint: From January 23rd, 2019 – January 29th, 2019, you can buy Tetley® Iced Tea 24 ct. for only $1.50 at Publix®.

Southern Tea Cakes

I have no idea why these delicious cookies are called tea cakes because they aren’t cakes at all. They look like sugar cookies but they aren’t as sweet. My entire family loves when I bake up a batch of these tea cakes.

Let’s make a batch of tea cakes!

In a mixing bowl, cream butter and sugar.

Add eggs, one at a time, and beat after each addition. Add vanilla extract, beating until blended.

Gradually add self-rising flour, beating at low speed until blended.

Helpful Hint: I realize that self-rising flour is a southern thing. It’s just all-purpose flour with baking powder and salt already added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Divide the dough in half. Wrap each portion in plastic wrap and refrigerate for one hour.

While the dough is chilling in the fridge, make a pitcher of tea according to the Tetley Tea package. Remember to let steep for 3-5 minutes. The longer you steep, the stronger the flavor!

On a floured surface, roll half of the dough to 1/4 inch thickness. Cut out cookies with a round cookie cutter and place 1 inch apart on parchment paper lined baking sheets.

Helpful Hint: If you don’t have a round cookie cutter, use the rim of a large glass or cup. Spray the rim lightly with cooking spray before cutting out the cookies. You could also use a ring from a canning jar.

Bake at 350º for 10-12 minutes or until edges begin to brown. Let stand on a baking sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough.

If you’re looking for an easy recipe, try these Southern Tea Cakes. These cookies pair perfectly with a glass of iced Tetley Tea and make a wonderful afternoon snack. These are also great for bridal/baby showers and dessert buffets. Get-togethers are always more fun when they include Southern Tea Cakes and Tetley Iced Tea.