Traditionally tea cakes contain dried fruit such as raisins, sultanas or currants and they’re fine, usually very nice in fact. But, as you may have realised, I like to create alternate versions. A short while ago I made Spiced Fruit and Nut Teacakes which were tasty and popular. Now, as a lover of ginger, I’m really pleased to present these. They’re perfect for afternoon tea (the name is a good clue!) Or maybe try them for breakfast, with marmalade or, for an ultra-gingery start to the day, spread on some ginger preserve.
Makes: 6 large or 8 medium teacakes
Level: Reasonably easy
Time: Initial “hands-on”: 15 – 25 minutes. First prove: at least 90 minutes, much longer in cool conditions. Second “hands-on” 15 – 20 minutes. Second prove: up to an hour. Baking: around 20 minutes.
Need: I used a stand mixer, but it’s no problem without
Ingredients
- 375g/13oz strong white bread flour
- ½ tsp fine salt
- 7g/¼oz sachet fast-action dried yeast
- 2 – 3 tsp ground ginger
- 50g/1¾oz golden caster sugar
- 50g/1¾oz butter, cubed
- 50ml – 75ml (1¾ – 2½fl oz) ginger syrup from a jar of stem ginger
- 100ml – 125ml (3½ – 4½fl oz) milk
- 1 medium egg, beaten + another half egg for glazing.
- About 150g/5½oz stem ginger, chopped
Method
1. Mix the flour, salt, yeast, ground ginger and the sugar in a large bowl (or use the bowl of your stand mixer.)
2. Put the butter, syrup and milk in a saucepan over a low heat until the butter has melted and the mixture is just lukewarm. Remove from the heat and whisk in the whole egg.
3. Make a well in the centre of the flour mixture and pour in the warm wet mixture. Stir with a wooden spoon until the mixture clumps together in a ball. (Or use the dough hook on your mixer.)
4. Turn out on a lightly floured surface and knead for 10 – 15 minutes to form a nice springy dough. (7 – 9 minutes using your mixer and the dough hook.)
5. Place the dough in a lightly greased bowl, cover loosely with oiled cling film, a shower cap or a damp tea towel and leave to rise in a warm place for about 90 minutes*, or until doubled in size and springy to touch. (* in cool conditions it will take much longer.)
6. Knead the dough lightly then divide into portions*. Flatten each out on a lightly floured work surface and add equal amounts of chopped stem ginger to each one. Shape them into balls and use cupped hands to enclose each ball and drag the outer surface taught. Push any protruding fruit into the dough to avoid them burning during baking. (* For eight pieces roll the dough into a circle, cut a cross to make four pieces then divide each into two = eight roughly equal pieces. For more precision use your scales.)
7. Place them well apart on one or two lined baking tray(s) and cover again. Leave until risen again (about 45 – 60 minutes, depending on room temperature.)
8. Preheat the oven to 190°C / Fan 170°C / 375°F / Gas 5.
9. Use the remaining beaten egg to brush over the teacakes then bake them in the centre of the oven for 17 – 21 minutes, or until well risen and golden-brown. (Keep an eye on them. You will probably need to cover them with foil as they darken very easily.)
Gallery
I wish you every success with your baking. I hope you have a go at this one and enjoy making and eating these tasty teacakes. If you want to see more of my bread recipes click this link.
Here are some quite different breads that you might want to try:
Ridiculously easy No-knead bread
Blueberry and Cinnamon English Muffins
Maple, Pecan & Cranberry Bread
Gluten-free Soda Bread with Cheese & Onion
Also, have a look at my site for other recipes, sweet and savoury. If you’d like to make a comment or ask a question please do, via the contact page.
Retired Bloke on Food n stuff 