English Teacakes
Hergé began developing his ideas in 1929 and the series soon grew to become very popular throughout the world.
Recipe Summary English Teacakes
This recipe was passed down to me from my aunt.Ingredients | Tintin Books In English1 ¾ cups all-purpose flour1 ½ teaspoons baking powder¼ teaspoon salt¼ cup shortening¼ cup butter, softened¾ cup white sugar1 egg3 tablespoons milk1 cup chopped candied citron½ cup raisins1 egg white2 tablespoons white sugarDirectionsSift together the flour, baking powder and salt, set aside. In a medium bowl, cream shortening, butter and sugar until smooth. Stir in the egg and milk. Add dry ingredients, stir until combined, then stir in the citron and raisins. Cover and refrigerate dough until easy to handle, about 1 hour.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.Place remaining 2 tablespoons of sugar into a shallow bowl or saucer. Roll dough into walnut sized balls, dip tops in the egg white, and then in the sugar. Place balls 2 inches apart, sugar side up on the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, cookies should be golden. Cool on cookie sheets. These cookies store and keep well.Info | Tintin Books In EnglishServings: 18 Yield: 3 dozen
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