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“From "Company's Coming: Most Loved Treats" cookbook. As any Canadian knows, all Company's Coming cookbooks ROCK! Posted for ZWT #6...”
20 tea cakes

Ingredients Nutrition

  • 118.29 ml margarine (not tub margarine!) or 118.29 ml butter, softened
  • 59.14 ml brown sugar, packed
  • 1 large egg yolk
  • 236.59 ml flour
  • 2.46 ml baking powder
  • 0.59 ml salt
  • 1 large egg white, fork beaten
  • 158.51 ml nuts, finely chopped (your favourite)
  • 88.74 ml red jam (your favourite flavour)


  1. Preheat your oven to 325 F.
  2. Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
  3. Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
  4. Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
  5. Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
  6. Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.

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