Mrs. Winthrop’s Colonial Tea Cakes

 Ingredients

• 2 cups all-purpose flour

• 1/2 cup granulated sugar or coconut palm sugar

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/2 cup cold unsalted butter, cubed

• 1/2 cup dried currants or finely chopped cranberries

• 1 large egg

• 1/4 cup heavy cream (or whole milk)

• For the glaze: 1 egg white beaten with 1 tsp water and a sprinkle of sugar.

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

2. Cut in the Butter: Use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks like coarse crumbs.

3. Add Fruit: Toss in your currants or finely chopped cranberries.

4. Bind the Dough: Whisk the egg and cream together, then pour into the flour mixture. Stir until a dough forms. If it’s too dry, add a teaspoon more cream.

5. Shape: On a floured surface, roll the dough to about 1/2-inch thickness.

6. Use a fluted round cookie cutter to cut the cakes.

7. Glaze: Place on a parchment-lined sheet. Brush the tops lightly with the egg white wash.

8. Bake: Bake at 350°F (175°C) for 12–15 minutes, or until the edges are slightly golden.