Tea cakes

makes 12-20
Tea cakes
Rating: (0ratings)


50 g yeast
500 ml lukewarm milk (or water)
50 g butter or margarine
100 ml Dansukker White Syrup
40 g wheat bran
5 g salt
Approx. 800 g special plain flour

Crumble the yeast into a bowl, add the milk and stir until the yeast dissolves. Add the salt, syrup, bran and butter/margarine. Work in the flour gradually until the dough no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for 20-30 minutes.

Place the dough on a floured surface and knead until smooth and elastic. Divide the dough into 12-20 pieces and roll out each piece into a flat round. Prick the rounds with a fork. Place on parchment-lined baking sheets, cover with a tea towel and leave to rise for about 20 minutes. Set the oven temperature to 225°C.

Brush with water. Bake at the centre of the oven for 8-10 minutes. Leave to cool on a wire rack covered with a tea towel.

The recipe was made by