I made Southern Tea Cakes the other day, and they instantly put a smile on my face. Are you familiar with these crisp-edged treats? They are lightning-fast to make. You can make them in a “gotta-have-something-sweet” emergency, just as I did. And you can mix them entirely by hand, just as I did. Furthermore, you can eat way too many of them, just as I did. Here’s the video how-to, along with a historical note and the printable recipe:
Historical note. Southern Tea Cakes (which really are cookies) are an integral part of African-American food culture. This from the December 21, 1997 issue of The Los Angeles Times:
Culinary historians say the cookie may have been slaves’ version of the English tea cake. With very little provisions, those enslaved Africans took what was available and made their own version.
Tea cakes became a treasure–comfort food that became a special treat during the holidays.
And here, in the same Times article, is Maya Angelou’s tea cake memory:
“When I was a lonely, scared and scarred eight year old, Mrs. Bertha Flowers, a lean, Black teacher invited me to her house and made tea cakes. The aroma of the freshly baked cookies merged with the rich sound of her voice as she read to me.”
Going forward, I shall think of the late, great Maya Angelou every time I make these Southern Tea Cakes. Which will be often. (Update: I made another batch last night.)
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Looking for other fast cookies? Check out these (gluten-free) Emergency Peanut Butter Cookies.
As promised, here’s the printable recipe:
Emergency Southern Tea Cakes
Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups sugar
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups self-rising flour (see note below)
Instructions
- Preheat the oven to 350°F. Put the butter, sugar, egg, vanilla, and self-rising flour in a medium mixing bowl. Mix by hand or by spoon until a cohesive dough forms and cleans the bowl.
- Form the dough into tablespoon-size balls, spacing them three inches apart on a parchment lined baking sheet. The cookies will spread as they bake, so plan 8 balls per baking sheet.
- Bake in the preheated oven until the edge of the "cakes" color slightly -- 15-20 minutes. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack for further cooling. The cookies will hold their shape when they achieve room temperature.
Notes
Sandra says
Oh my they look good. So glad you gave the ingredients for self rising flour to make at home so I can make these today without having to go shopping. Love your treats. I always succeed with your recipes. Simple and delicious. xo
Kevin Lee Jacobs says
Hi Sandra – Hope you enjoy these cookies!
Anne Hilofsky says
You always brighten my day! Thank you for the love and support you send to the world. Mr. Fox is indeed fortunate.
Now I’m off to talk to my petunias and mix up some tea cakes.
anne
Louise says
The history lesson was wonderful, as is the recipe. Thank you. Stay safe.
Kevin Lee Jacobs says
Hi Anne – Let me know how the tea cakes work out for you!
Hi Louise – Glad you enjoyed the history lesson. I hope to learn more about the origin of the cookies.
Joan Sims says
Hi Kevin – I read your great recipes from time to time and think they are great. My question is (I’m in Canada) where does one ever find Petit Fours? I’ve searched many bakeries around, and most don’t know what I am talking about. I don’t want the “recipe books” – I would just like to find some to purchase in this country.
SarahBeth says
Looks great. Thanks Kevin for the secret ingredients for self rising flour. I’ve never made anything with it because I don’t have it in my pantry. I have no place to store one more type of flour. Now I know!
Anne H says
Had a Paint a Peace Pole gathering with my daughters and granddaughters today. Tea cakes were a real hit. I made them slightly smaller (used teaspoon instead of tablespoon of dough). That way there were more to send home with family. Thanks again for sharing with us.
Carol says
For the lady asking about Petit Fours I’ve attached a site giving the history of them. They’re little cakes
https://www.swisscolony.com/blog/bakery/petits-fours-luscious-little-layer-cakes
Kevin Lee Jacobs says
Hi Joan – I have a Petit Fours recipe right here on this blog! Click here to see it: Petit Fours with White Chocolate Glaze.
Hi SarahBeth – You’re so welcome. Enjoy the tea cakes!
Hi Anne H – So glad the cakes were a hit for you and yours!
Hi Carol – Thanks for providing a link for Joan. I love how readers here look out for each other!
Shirley says
Oh so excited to be receiving your recipes and garden tips, this is my first one. Thanks
Shirley says
Can I use less sugar in the cakes?
Kevin Lee Jacobs says
Hi Shirley – Welcome aboard! I know these tea cakes are wonderful when made as described. Not sure how they would work out if the sugar quantity is reduced.
Carol says
I made these, LOVE them and sooo easy to make. I shipped them up while making dinner. I wanted to add chocolate chips but didn’t have any, so I threw in some walnut pieces. Nummy, I love the little bit of crunch.
With the next batch, I’m going to add some lemon zest for fun.
Mine didn’t turn out as flat as yours, Kevin probably because I’d my homemade quick rise measurements. How much powder for the half cup? Lol
Thanks again Kevin for your recipe jewels.
Kevin Lee Jacobs says
Hi Carol – I’m soooo glad the cookies worked out for you!
Myra says
I have tried many of your wonderful recipes and have loved each and every one of them! Tomorrow I will make the Italian Pasta Salad! I’ve gotten some of the ingredients together, sitting on my kitchen counter, ready to be put together. I think you and your husband are very fine people. When I read your story about how the two of you helped that poor little helpless kitten, it warmed my heart more than you could ever know! Kindness to animals is, to me, one of the highest qualities a person can possess. You’re a very good, kind and giving person and I love hearing stories like this one! I wish more people would be so kind. Kudos to you and Mr. Fox. Thank you! I will comment on the pasta salad soon!