Last week, I was rummaging through my favorite recipes and came across my Grannie’s Tea Cake recipe. The original recipe makes dozens of delicious flour dusted tea cakes.
Now that my kids are in college, I have working to downsize some of our favorite recipes. With a few tweaks, I simplified Grannie’s Tea Cakes to make sweet and lightly flavored Coconut Tea Cakes.
Coconut Tea Cakes
- 1 C sugar
- 1/4 cup milk + 1 tsp lemon juice
- 1 egg
- 1/4 cup coconut oil (the original recipe calls for shortening if you prefer not to use coconut oil)
- 2 C flour
- 1 tsp baking powder
Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Cream together wet ingredients by hand or with a mixer. Add dry ingredients and mix well.
Scoop onto cookie sheet with a cookie scoop. Dip the bottom of a flat glass or bowl in flour and use to flatten the dough. Bake 12 – 15 minutes. Cool about 2 minutes on cookie sheet before removing to a cooling rack. Cookies will remain light colored but will be golden on the bottom.
Makes 18. (This is 1/4 of the original recipe. It scales nicely!)