Teacake Biscuits is a traditional English recipe for a classic tea-time biscuit of a butter, lard, sugar, egg milk and flour dough with raisins and candied peel that are oven baked until golden before cooling and serving. The full recipe is presented here and I hope you enjoy this classic English version of: Teacake Biscuits.
Sift the flour, baking powder and salt into a bowl. In a separate bowl cream together the lard, butter and sugar until light and fluffy. Add the beaten egg and mix thoroughly to combine then add the flour mixture, stirring thoroughly until completely combined. Add the mixed peel and stir in then fold-in the raisins.
Cover the dough and place in the refrigerator to cool and harden for 1 hour (it will be much easier to handle at the end of this time).
Place the 2 tbsp granulated sugar in a saucer then take the dough from the refrigerator and roll into walnut-sized balls. Dip the tops of these in the egg white then in the sugar. Place each ball about 5cm apart on a well-buttered baking tray.
When all the dough is finished place the baking trays in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 15 minutes, or until golden brown all over. Allow the biscuits to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
