Morning Tea Cakes Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| 1/4 cup finely chopped crystallized ginger | ||
| Cornstarch | 2 Tablespoon | |
| 2 teaspoons grated lemon rind | ||
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup + 2 teaspoons sugar | ||
| 3 tablespoons unsalted margarine or butter, cut into small pieces | ||
| 1/2 cup pitted dates, coarsely chopped | ||
| Egg whites | 2 | |
| 1/2 cup nonfat plain yogurt | ||
| 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.
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.
Chef
