Great for afternoon tea, breakfast or whenever here’s my next recipe from the Great British Bake Off Everyday recipe book – Marmalade Tea Cakes (page 167) which I made last weekend.
Here’s what you’ll need:
What you need to do:
Mix the flour and salt in a large mixing bowl. Cut the butter into small pieces and add to the flour. Mix until the butter is covered in flour; then rub until the mixture looks like breadcrumbs.
Lightly dust hands and worktop with flour, then turn out the dough. Knead throughly for 10 minutes until smooth and elastic. I have to admit I didn’t knead for the full 10 minutes; it was about 6. It was like having a proper workout for your arms and wrists! 😉
Put the ball back in the bowl and cover with snap-on lid or cling film; I didn’t have any clingfilm so had to improvise with tin foil. Leave to proof for about an hour until doubled in size.
Dust hands and flour worktop again and turn out the dough and divide into 8 equal portions. Shape into a neat ball and gently flatten. Cover with a dry tea towel and leave to rise again for 45 minutes. Towards the end of the proofing time, heat the oven to 200°c.
They looked more like rock cakes/scones but when cut open you can see the bread like texture. They were quite tasty toasted and served with butter but I should have used a better / stronger marmalade. I do my baking on a budget and can’t always afford to buy the most expensive ingredients and sometimes I just have to make do!