Brown Sugar Nut Tea Cakes
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A unique and delicious tea cake with a rich, chewy, brownie-like texture. This simple recipe gets its lift entirely from beaten eggs and is loaded with brown sugar and nuts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 2-3 dozen cookies |
🔪 Key Equipment
- Cookie sheets
- Electric mixer
- Large bowl
- Spatula
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1½ cups | Cake Flour | Sifted |
| ½ tsp | Salt | None |
| 3 | Eggs | Large |
| 1 cup | Brown Sugar | Packed light |
| ¾ cup | Nuts | Chopped |
| ⅓ cup | Butter | Melted |
| ½ tsp | Vanilla | None |
Instructions
Step 1: Prep and Batter
- Preheat your oven to 350°F. Grease your cookie sheets.
- Sift the 1½ cups cake flour, measure it, then sift it again with the ½ tsp salt.
- In a large bowl, beat the 3 eggs with an electric mixer on high speed until they are thick and lemon-colored, about 3 to 5 minutes.
- Gradually beat in the 1 cup brown sugar.
- On low speed, mix in the ¾ cup nuts, ⅓ cup butter, and ½ tsp vanilla.
- Gently fold in the cake flour and salt mixture with a spatula until just combined.
Step 2: Bake and Cool
- Drop by rounded teaspoons far apart on the prepared cookie sheets, as they will spread.
- Bake for 12 to 15 minutes, or until the edges are set and the centers are just barely firm.
- Let them cool on the pan for a minute before transferring to a wire rack until completely cooled.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days to maintain their chewy, dense texture.
Original Recipe Scan
