Cotswold Glazed Fruited Teacakes
Ingredients
- 150g Heritage Bibury Barley Flour (or substitute with Heritage Fifield Light Flour)
- 200g Strong White Bread Flour
- 7g Dried yeast (1 sachet)
- 3tbsp Sugar
- 1tsp Mixed spice
- 25g Dried apricots (chopped)
- 75g Mixed dried fruits
- 40g Butter
- 100g Milk
- 150g Water
- 1tsp Salt
- 1 Egg (for glazing)
These tasty fruity teacakes are perfect for any tea party. Packed with fruit and nuts, baked with our Heritage Bibury Barley and Strong White Flour, this pro-recipe is from our expert inhouse baker - Sophie Carey. As an alternative, you can substitute the Barley with our Heritage Fifield Light which also works with this recipe. Very similar to Hot Cross Buns, these teacakes are great to eat at Easter and all year round! Scroll down now to find the full step-by-step recipe!
- Baker: Sophie Carey
- Makes: 9 Large teacakes
- Prep time: 45 minutes (plus rising time)
- Bake time: 40 minutes
- Flours used: Heritage Bibury Barley Flour (or Heritage Fifield Light) & Matthews Strong White Bread Flour
Method:
- Cover the dried fruit with boiling water to soak for 20 minutes - I also like to add a teabag for extra flavour
- Heat the butter and milk in a saucepan until melted, then add the sugar and dissolve. Add the water to this mixture to cool it
- In a bowl, combine the flours with the salt and mixed spice, then add the liquid mixture and the yeast. Mix on a slow speed for 2 minutes until all the ingredients are combined, then increase the speed for a further 6 minutes
- Strain the fruit and add to the bowl, combine into the dough on a slow speed so you don’t break down the fruit too much
- Once finished mixing, leave the dough covered to rest for 1 hour or until doubled in size
- After the dough has finished rising, tip it out onto a lightly floured surface and divide into 9 equal pieces. Shape them into balls and use a rolling pin to flatten slightly into an even circle - Ideally you want these to be about an inch thick, you aren’t trying to roll them out into pastry or biscuits!
- Place closely together (but not quite touching) on a lined baking tray - the closer together the more they will batch in the oven and vice versa!
- Cover lightly with clingfilm and leave to rise again for a further 1 hour or until doubled in size
- Preheat the oven to 190 degrees Celsius
- Glaze the teacakes with beaten egg and bake for 30-40 minutes or until they are a dark golden brown
- Enjoy toasted with butter and jam!
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