What better way to celebrate 5 Years of The Peachicks' Bakery than with a Peachick version of a classic recipe, from one of my oldest recipe books! These Dairyfree Sultana Teacakes can be eaten hot, cold, grilled with spread, warm with jam.... well you get the picture! Made with a dough enriched with sultanas, Koko Dairyfree and Vitalite Spread they are quite a good way of sneaking extra calcium into the little people. I use a little sugar but you could add more or leave it out completely - these will work just as well!
Course: Afternoon Tea
Servings: 8Large Teacakes
For the Dough
400gStrong Bread Flour
150mlwarm Dairyfree Milk
1tbspGolden syrup(stirred into warm milk)
For the Teacakes
50-75g*Strong Bread Flour*Plus extra for dusting
You can mix the dough by hand. I use the dough setting on my bread machine but it works just as well with the dough hooks on a stand mixer. The first stage of the dough is really sticky and runny and is proved for a long time. I find that this gives a really nice chewy texture and better flavour.
Into a stand mixer or large bowl add the yeast, 400g Strong White Flour, sugar. Next pour in the mug of warm milk & syrup and water. Run for about 10mins, the dough will be really sticky so don't be alarmed! Cover and set aside somewhere warm for an hour and a half (90mins)
After resting the dough should have increased in size. Gently knead in the sultanas and 50g of extra flour. If the dough is still quite sticky you may need to add the rest of it flour. Roll the dough into a long sausage.
Lightly flour the surface and cut the dough into 8 large pieces. Roll each of these pieces in flour then with your hands form each into a ball. Make sure the sultanas aren't poking right out of the dough because they will burn in the oven! Squash the tops down slightly and place on a floured baking tray.
Rest until doubled in size under a damp tea towel.
Bake for 25-30 mins at 200C. Checking from 20mins onwards!