I love toasted teacakes. There’s nothing to beat them with ice cold butter as a tearoom treat (assuming you can find one in between the ever expanding Costa and Starbucks empires!). But I’ve never tried making them at home until now. After throwing the last of my hot cross buns on the floor (don’t ask) I decided that I needed some teacake therapy.
A thorough search of the Internet resulted in the Hairy Bikers recipe which seemed to have the required amount of spices. I made a couple of changes- I had no orange zest so added a tablespoon of mixed peel and soaked the dried fruit in orange juice for about 30mins. I also increased the amount of milk to 200g as I found another recipe where the proportion of milk to flour was 53%. I had a slight panic when I realised that the Bikers’ recipe had an egg in it as well which would increase the liquid content, but resulting dough was still just the right consistency so I’d definitely recommend adding extra.
Instead of rolling out I shaped into rolls and then patted out to the right height. The tops were brushed with milk and they were baked for about 15 mins ( though I had to turn down the oven for the last five min to about 150 as they were going too brown).
The end result was possibly still a bit too brown on top (I won’t bother with the milk next time) but a lovely brown colour inside from all the spices. Obviously the main test is how they taste toasted and covered in butter and I’m pretty pleased with the result. Unfortunately I managed to “over toast” (I think it may be safer to let Long Suffering Husband make tea at this rate!) but they tasted very nice. Definitely one to be done again.