Russian Tea Cakes Recipe (2024)

FAQs

Why did my Russian tea cakes spread? ›

There aren't any real tricks to making Russian tea cakes. Except be careful with the amount of each ingredient. Too much sugar or not enough flour will cause them to spread. Whisk up the flour and salt first.

Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian samovars (tea urns).

You need to incorporate enough air during the creaming process to achieve a light and fluffy cake, without over or undermixing. Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air.

Gluten is a protein that gives baked goods firm and elastic structure but overdoing it can mean a chewy texture, and that's no good. Apart from the Gluten, insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift.

This black tea is smoky and smoldering. Its flavors are analogous to that of our Lapsang Souchong and it is described on our website as almost "pipe-ready". The smokiness that you taste in this tea will remind you of the deep breaths that you inhale around a summer campfire.

The tea takes its name from the black tea with lemon and sugar that was the preferred beverage of upper-class Russians in the late nineteenth and early twentieth centuries, before becoming a Southern staple, handed down in church cookbooks for years.

The lineage of the black-and-white cookie

These particular mini-cakes are thought to have been the invention of German immigrants in Glaser's Bake Shop in Manhattan. They sold well and spread. By the mid 1900's, the many Jewish bakeries had also begun to peddle these pastries.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Suitable for home freezingTo enjoy our baking at its best, store in a cool dry place - ideally not refrigerated. Warmer conditions will reduce storage life. If freezing, freeze as soon as possible after purchase.

Can you freeze thumbprints? ›

Yes, you can freeze thumbprint cookies — but it's best to freeze them before filling them with jam. Make and par-bake the dough, then use your thumb to press an indent into each puffed cookie.

Russian Cake is prepared by mixing our almond cake, gold cake and devil's food cake with raspberry jelly, rum flavor and a hint of anise oil (licorice flavor). It is then topped with buttercream and nonpareils (aka sprinkles).

The Tunnock's Teacake is a sweet food often served with a cup of tea or coffee. It was developed by Sir Boyd Tunnock in 1956. The product consists of a small round shortbread biscuit covered with a dome of Italian meringue, a whipped egg white concoction similar to marshmallow, although somewhat lighter in texture.

History of Mexican Wedding Cookies

As Spanish colonizers brought these recipes to Mexico, they seamlessly integrated into the local culinary landscape. The cookie's association with weddings stems from its sweet symbolism of happiness, unity, and the joyful occasions surrounding matrimony.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

Leavening Agents

Breads, cakes, cookies, and nearly all baked goods require a leavening agent. These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.