You are here

Granary Tea Cakes

Microwaverina's picture
  Butter/Margarine 4 Ounce, cut in small (100 Gram)
  Milk 9 Fluid Ounce (250 Milliliter)
  Flour 26 Ounce (750 Grams / 1 Pound, 10 Ounce)
  Salt 10 Milliliter
  Yeast/1 level teaspoon dried yeast and a pinch of sugar 1 Ounce
  Eggs 2 , beaten
  Currants 3 Ounce (75 Gram)
  Chopped mixed peel 2 Ounce (50 Gram)
  Castor sugar 30 Milliliter (30 Milliliter)
  Cracked wheat 1 Cup (16 tbs)

1. Put the butter and milk into a small ovenproof bowl and microwave on HIGH for 2-3 minutes until the butter melts. Stir the mixture well and cool it until tepid.
2. Put the flour and salt into an ovenproof glass bowl and microwave on HIGH for 30 seconds to warm the flour.
3. Add the fresh yeast to the tepid milk and butter and stir it until it is dissolved. If using dried yeast and sugar, sprinkle it into the milk and leave it in a warm place for 15 minutes until it becomes frothy. Make a well in the centre of the flour, pour in the yeast mixture and the beaten eggs. Mix the ingredients to form a soft dough.
4. Knead the dough on a lightly floured work surface for 10 minutes until it becomes smooth and elastic. Place the dough in a mixing bowl and cover it with a clean tea-towel. Leave the dough in a warm place for about 1 hour until it doubles in size.
5. Turn the risen dough on to a lightly floured work surface and knead it again for about 3 minutes until it becomes smooth.
6. Divide the dough into 16 equal pieces and shape each one into a flat oval. Arrange these on two greased, large flat ovenproof plates in overlapping rings of eight buns each.
7. Loosely cover the dough rings with a clean tea-towel and leave them in a warm place until they double in size.
8. Mix the caster sugar with 30 ml (2 tbsp) water and microwave on HIGH for 1 minute or until it dissolves. Brush this over the dough rings and then sprinkle the cracked wheat over the top.
9. Microwave, one plate at a time, for 5-6 minutes until the tea-cakes are well risen and cooked, and a wooden cocktail stick or skewer inserted in the centre of the dough comes out clean. Or, when the cooked tea cakes sound hollow when tapped on the base.
10. Allow them to stand for 5 minutes, then move them on to a rack to cool. When cooled slightly, brush with the remaining sugar syrup to glaze.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4575 Calories from Fat 1060

% Daily Value*

Total Fat 121 g185.6%

Saturated Fat 67.9 g339.5%

Trans Fat 0 g

Cholesterol 693.4 mg231.1%

Sodium 4186.5 mg174.4%

Total Carbohydrates 754 g251.3%

Dietary Fiber 59.8 g239.1%

Sugars 53.7 g

Protein 121 g242.8%

Vitamin A 77.6% Vitamin C 186.7%

Calcium 67.2% Iron 234.1%

*Based on a 2000 Calorie diet

Granary Tea Cakes Recipe