RUSSIAN TEA PARTY RECIPES:

• Russian Spice Cookies
• Lemony Tea Bread
• Creamy Currant Scones
• Russian Toffee Tea Cake

More Recipes

Russian Spice Cookies

Try these wonderful delicate spice cookies that simply melt in your mouth!

Ingredients:

1/3 cup butter, softened
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon apple pie spice
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/8 teaspoon red pepper
1/3 cup light-colored, mild-flavored molasses
1/4 cup packed brown sugar

Directions:

In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and red pepper. Set flour mixture aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add molasses and brown sugar. Beat in flour mixture until combined, scraping sides of bowl occasionally. Beat in flour mixture until just combined. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

On a lightly floured surface, roll half of the dough at a time until 1/16 inch thick. Using a floured 2-inch round scalloped cookie cutter, cut out dough. Place 1 inch apart on an ungreased cookie sheet.

Bake in 375 degree oven for 5 to 6 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Lemony Tea Bread

This bread is so refreshingly tart and tangy tasting, you'll find yourself serving it again and again.

Ingredients:

1/3 cup (5 1/2 tablespoons) butter, softened
1 cup sugar
2 eggs
1 tablespoon grated lemon zest
1 cup whole milk
2 teaspoon lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
1 tablespoon baking powder

Directions:

In a large bowl cream the butter with the sugar. Beat the eggs, then the lemon rind, lemon juice and milk.

In another bowl stir together the flours, salt, and baking powder. Beat dry ingredients into the creamed mixture.

Pour the batter into a greased and floured 9x5x3" loaf. Bake the bread in a 325 degree oven for 1 hour, or until it tests done with a toothpick. Let pan cool on a rack before removing bread.

Creamy Currant Scones

Serve with plenty of butter and your favorite clotted creams or fruity jams!

 

Ingredients:

1/3 cup plus 3 tablespoon of sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup currants or raisins
1 1/4 cup heavy cream
4 teaspoons grated lemon or orange zest
Cream to brush
Cinnamon and sugar to sprinkle
 

Directions:

Position a rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet.

In a large bowl mix together flour, sugar, baking powder, and salt. Stir in currants or raisins.

In a separate bowl whisk together the heavy cream, and orange zest. Make a well in the center of the flour mixture and pour in the cream. Using one hand, draw in dry ingredients, mixing until just combined. Knead dough several times until the bowl is fairly clean. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times more to gather dough into a ball. On a lightly floured surface, press the dough into a circle about 3/4 inch thick. Cut out triangular wedges with a floured cookie cutter or sharp knife. Place the scones 1 inch apart on the ungreased baking sheet.

Brush the tops with extra cream. Sprinkle tops with cinnamon and sugar. Bake until the tops are golden brown, 12 to 17 minutes. Let cool on rack or serve warm.

Russian Toffee Tea Cake

This sweet buttery cake is one of my very favorites. Sweet and crunchy... It is definitely a crowd pleaser!

 

Ingredients:

2 cups dark brown sugar, firmly packed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (1 stick) butter, softened
1 egg
1 cup whole milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chocolate chips
6 ounces toffee candy (Heath Bar) crushed

Directions:

Preheat oven to 350 degrees. Grease and flour a 9x13x2" cake pan.

In a food processor or in bowl with pastry blender, combine brown sugar, flour, baking soda, and salt. Add butter and blend until crumbly coarse texture is formed. Reserve 1 cup of mixture in separate bowl.

In another bowl, whisk together egg, milk, and vanilla. Blend well and add to the flour mixture. Mix until consistent texture is achieved. Pour into the prepared cake pan.

To the reserved brown sugar mixture, add nuts, chocolate chips, and crushed toffee candy. Stir well. and spread evenly over the cake batter.

Bake for 30-35 minutes, or until cake tests done with a toothpick (comes out clean). Do not over bake. Cool and serve cake. Serve with your favorite vanilla ice cream!