At Shakespeare’s Corner Shoppe & Afternoon Tea, Selina Stockley serves these Toffee Tea Cakes, made from a recipe handed down to her from her British grandmother.
Toffee Tea Cakes
2015-09-14 19:48:03
Yield: 66 tea cakes • Preparation: 30 minutes • Bake: 14 minutes
Ingredients
- 2 cups self-rising flour
- 1 cup firmly packed light brown sugar
- ½ cup superfine or castor sugar
- 1 cup whole buttermilk
- ½ cup salted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup toffee chips, such as Bits ‘o Brickle, divided
- ¼ cup finely chopped walnuts
Instructions
- Preheat oven to 325°.
- Line 66 wells of 3 (24-well) mini muffin pans with paper liners. Set aside.
- In a large bowl, combine flour, brown sugar, and castor sugar, whisking to blend. Set aside.
- In another large bowl, combine buttermilk, melted butter, eggs, and vanilla extract, whisking well. Add to flour mixture, stirring until just combined. Add ½ cup toffee chips, folding to combine.
- Using a levered 2-teaspoon scoop, divide batter among prepared wells of muffin pans. Set aside.
- In a small bowl, combine remaining ¼ cup toffee chips and walnuts. Sprinkle generously and evenly over batter in each prepared well.
- Bake until light brown, approximately 14 minutes. (Turn muffin pans halfway through baking.) Remove from oven, and serve warm.
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