English Lemon Tea Cookies

Guaranteed to make both young and old rave.
The sugar-lemon glaze adds a sophisticated yet downright yummy touch!

Ingredients:

1/2 cup butter, softened
3/4 cups granulated sugar
4 teaspoon finely shredded lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup dairy sour cream
1/3 cup lemon juice
2 cups all-purpose flour
1 recipe Lemon Glaze (see below)
Coarse sugar
Yellow gum drops chopped

Directions:

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, lemon peel, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, sour cream, and lemon juice until combined. Beat in as much of the flour as you can with the mixer. Hand-stir in any remaining flour with a wooden spoon.

Drop dough by slightly rounded tablespoons 3 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven about 8 minutes or until tops are firm. Transfer cookies to a wire rack. Brush the tops of the warm cookies with Lemon Glaze. Sprinkle with coarse sugar. decorate with chopped gumdrops. Let cookies cool completely.

Lemon Glaze: in a small bowl stir together 1/4 cup granulated sugar and 2 tablespoons lemon juice.

English Tea Loaf

Since there is no butter in the recipe,
you can serve this traditional English tea bread with creamed butter, just as the English do!

Ingredients:

1 egg
1/2 cup brown sugar, firmly packed
3/4 cup honey
1/3 cup milk
1 1/4 cups white flour
1 1/4 cups whole wheat flour
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup diced candied orange peel
1/3 cup raisins

Directions:

In a large bowl beat the egg and brown sugar, mixing well. Beat in the honey, then the milk.

In another bowl, stir together the flours, spices, and baking soda. Add the flour mixture all at once to the the egg mixture, stirring until dry ingredients are just moistened. Stir in the orange peel and raisins.

Pour the batter into a greased and floured 9x5x3" loaf pan. Bake the bread in a 300 degree oven for 65 minutes, or until it tests done with a toothpick.

Let pan cool on a rack before removing bread. Serve bread with butter as the English enjoy doing!

Rich Tea Scones

You may discover your connection with Old England as you whip up a batch of these traditional British biscuits!

 

Ingredients:

3 tablespoon chilled butter, cut into cubes
2 1/2 cups of self-rising flour
1 tablespoon sugar
1/2 teaspoon salt
1 egg
1/2 cup milk

Directions:

Preheat the oven to 400 degrees. Greased baking sheet or line with parchment paper.

In a large bowl mix together flour, sugar, and salt. Cut in the butter into flour mixture with 2 knives, tossing pieces with the flour mixture to coat and separate them as you work. The largest pieces should be about the size of peas and the mixture should resemble breadcrumbs. Work quickly. Do not allow the the butter to melt or form a paste with the flour.

In a separate bowl beat the egg with a whisk or fork until it froths and set 1 tablespoon of it aside is a small dish. Add milk to the remaining egg and beat until well mixed. Make a well in the center and pour in the egg-milk mixture. Using one hand, draw in dry ingredients, mixing until just combined. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times to gather dough into a ball. On a lightly floured surface, press the dough into a circle about 1/2 inch thick. Cut out triangular wedges. Place the scones 1 inch apart on the parchment lined baking sheet.

Brush the tops with the reserved beaten egg. Bake until the tops are golden brown, 12 to 17 minutes. Let cool on rack or serve warm.

Citrus Poppy Seed Cake

This is one of my all-time favorite cakes! This cake
gets its zing from the citrus zest and its crunch from the poppy seeds.

 

Ingredients:

16 tablespoons butter, softened
1 1/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup poppy seeds
3 eggs, at room temperature
1 cup whole milk
1/2 cup sour cream
1 tablespoon vanilla extract
1/2 cup plus 2 tablespoons fresh lemon juice
Grated zest of 4 lemons
Grated zest of 2 oranges
1 recipe Lemon Syrup (see below)
1 recipe Orange Syrup (see below)

Directions:

Heat the oven to 350 degrees. Grease a bundt cake pan.

In a small saucepan place milk and poppy seeds, and heat to a low boil over medium- to high-heat. Once boil is achieved, set aside and cool for 15 minutes. To the saucepan, add the sour cream, vanilla, and lemon juice and mix well.

In a large bowl beat butter, lemon & orange zest, and sugar with an electric mixer until pale and fluffy (about 3 to 5 minutes). Scrape down the sides of the bowl.

With the mixer, beat in the eggs one at a time. Scrape the bowl. Add 1 cup of the flour and beat well. Scrape down the sides of bowl and add one-half of the poppy seed mixture, continuing to blend.

Scrape down the sides of the bowl, adding the baking powder, salt, and the remaining 1 cup of flour. Beat well. Add the remaining half of the poppy mixture. Beat until well blended, continuing to scrape down the sides.

Pour batter into prepared cake pan. Transfer to the oven to bake until the top is just golden and an inserted knife comes out clean, about 45 to 50 minutes. Cool cake to room temperature about 30 minutes. Loosen cake edges with a knife and place on plate. Drizzle almost cool cake with Lemon and Orange Syrups.

Lemon Syrup: Place 1/2 cup fresh lemon juice and 1/2 cup sugar in a saucepan and bring to a boil over high heat. Once boil is achieved, set aside to cool to room temperature.

Orange Syrup: Place 2 tablespoons fresh lemon juice, 6 tablespoons fresh orange juice, and 1/3 cup sugar in a saucepan and bring to a boil over high heat. Once boil is achieved, set aside to cool to room temperature.

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