- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh orange zest
- 6 tablespoons reduced-calorie stick margarine
- 3 tablespoons plus 1 teaspoon sugar
- 1 egg
- 1/4 cup skim milk
- 1/2 cup dried currants
- Cooking spray
- 1 egg white
- 1 tablespoon water
Preheat oven to 350°F. Place flour, baking soda, baking powder, salt, and orange zest in a large bowl and stir to combine. Cut in margarine until mixture looks like cornmeal. Add 3 tablespoons sugar, whole egg, and skim milk. Using an electric mixer, mix on medium speed until a dough forms. Add currants and mix just until they are incorporated. Place dough on a piece of plastic wrap and wrap well, shaping it into a ball. Freeze for 45–60 minutes to firm up dough. Dough will still be sticky. Place dough on a well-floured surface and roll out to 1/2-inch thickness. Cut dough into 11 tea cakes using a 2 1/2-inch floured biscuit cutter (a fluted biscuit cutter makes pretty tea cakes). Coat a baking sheet with cooking spray and place tea cakes two inches apart on baking sheet. Set aside. In a small bowl combine egg white and water. Beat with an electric mixer until frothy. Using a pastry brush, brush the top of each tea cake thoroughly with egg white wash (helps browning) and sprinkle lightly with sugar. Discard excess egg wash. Bake 13–14 minutes, or until golden.
Yield: 11 tea cakes. Serving size: 1 tea cake.
Nutrition Facts Per Serving:
Calories: 164, Carbohydrates: 28 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 488 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 starch, 1/2 fruit, 1/2 fat. Carbohydrate choices: 2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.