Ingredientes para Currant Tea Cakes
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Cómo preparar Currant Tea Cakes
- Cream together 1/2 cup (113g) softened butter, 1 tablespoon lemon zest, and 1 tablespoon lemon juice until light and fluffy.
- Gradually add 1 cup (200g) granulated sugar, creaming until the mixture is light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1/2 cup (60g) currants.
- Drop rounded teaspoons of batter onto a greased and floured baking sheet, leaving space between each cake.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the tea cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
16g
Carbs
4g
