Ingredients
- Premium White Bread Mix 5 x 500g
- Premium White Bread Mix 500g
- Caster Sugar 50g
- Ground Cinnamon 1tsp
- Butter (softened) 50g
- Milk 300ml
- Sultanas 150g
- Mixed Peel 100g
- Egg (beaten) 1
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Teacakes
- BAKE: 10
- SERVES: 12
METHOD
Method (Makes 12)
1. Place bread mix, cinnamon, sugar, butter and milk into a bowl and mix to form a soft dough.
2. Knead well for 5 minutes until well developed dough is formed.
3. Cover loosely with polythene and allow the dough to rest for 5 minutes.
4. Add the sultanas and mixed peel to the dough and mix well, using dusting flour as required.
5. Divide the dough into 12 equal pieces and shape into a ball.
6. Using a rolling pin, flatten each ball to about 1cm thick.
7. Place on 2-3 lined baking trays, spacing well apart.
8. Pierce each teacake all over with a fork and brush with beaten egg.
9. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until doubled in size.
10. Bake in a preheated oven 200°C (390°F Gas Mark 6) for 10 minutes until golden brown in colour.
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Vivian McIlhargey
Deb's Tips
These terrific Teacakes are delicious served warm with butter - they also freeze well once completely cooled.