The traditional Southern Tea Cake is as popular as fruit tea and fried chicken at gatherings in the South. Soft and light, somewhere between a cookie and a cake, they are so good that they have their own cult following. To make these for Firepot‘s Southern Tea Party, I adapted an old-fashioned recipe and livened it up with a matcha glaze and fresh garden herbs!
Makes: 2 dozen teacakes
Time: 1 hour
You will need:
1 cup butter, softened
1 3/4 cups sugar (I used raw, organic sugar)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoons salt
1 teaspoon vanilla extract
2 cups confectioners sugar
2 Tablespoons hot water
2 Tablespoons Amai Matcha or 2 teaspoons ceremonial grade matcha powder
fresh herbs (I used lemon verbena and mint)
Cream together butter and sugar
Beat in eggs and vanilla
Stir in flour, baking soda and salt
Turn dough out on a floured workspace and knead for a few turns
Cover and refrigerate until firm, about an hour
Preheat oven to 325 degrees F
Roll the dough out to 1/4 inch thick and stamp out circles with the lid of a wide mouth canning jar (3.5 inches in diameter). Any cookie cutter will work.
Place cookies on a baking sheet about an inch apart
Bake 8-10 minutes. You want them to be soft and not too browned.
Allow cookies to cool for 5 minutes.
Add 2 Tablespoons of hot water to the matcha and stir or whisk to dissolve.
Add sifted confectioners sugar until smooth
Carefully paint the glaze over each cookie with a pastry brush
Gently press fresh herbs into the top of each cookie as you like