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Morning Tea Cakes

Healthycooking's picture
Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Finely chopped crystallized ginger 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Grated lemon rind 2 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 2 1⁄4 Ounce (1/4 Cup Plus 2 Teaspoons)
  Unsalted margarine/Butter 3 Tablespoon, cut into small pieces
  Pitted dates 1⁄2 Cup (8 tbs), coarsely chopped
  Egg whites 2
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Skim milk 1 Tablespoon
Directions

Preheat the oven to 375°F.
Line a baking sheet with foil and coat with no-stick spray.
In a large bowl, whisk together the flour, ginger, cornstarch, lemon rind, baking powder, baking soda, salt, and 1/4 cup of the sugar.
Cut in the margarine or butter until the mixture resembles coarse meal.
Add the dates and toss to coat.
In a small bowl, whisk together the egg whites and yogurt.
Stir into the flour mixture until just blended.
Turn the dough out onto a floured work surface and pat to 1/2" thickness.
Using a floured 3" round cutter, cut out the cakes and transfer to the prepared baking sheet.
Reroll and cut the scraps to make a total of 12 cakes (handle the dough as little as possible to avoid toughening it).
Brush the tops of the cakes with the milk and sprinkle with the remaining 2 teaspoons sugar.
Bake for 14 to 17 minutes, or until the tops are golden and firm to the touch.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Beverage
Method: 
Baked
Dish: 
Cake
Ingredient: 
Wheat
Interest: 
Everyday

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