Apple Oatmeal Molasses Tea Cakes

 

These are fairly filling tea cakes that are very similar to "Lassy Buns" from Nova Scotia. The difference is that these are much softer, moister and not as heavy. The touch of ginger reminds me of the Jamaican "Bullas" I grew up eating....but these are not as "tough" as a Bulla! The addition of sour cream and grated apple keeps them moist even after a few days of storage in an airtight container. They go well with morning coffee or afternoon tea. 

1 cups all-purpose flour

1 cup whole wheat flour

½ cup oat bran

½ cup old fashioned oats

½ cup dark brown sugar, packed

½ tsp. salt

1 ½ tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

¼ teaspoon allspice

½ teaspoon nutmeg

½-1 teaspoon freshly grated ginger root

½ cup finely grated apple (peeled or unpeeled)

½ cup dried fruit of your choosing (mango, apricot, cranberries, raisins, dates, etc)

½ cup shortening (you can use 1/4 cup butter and 1/4 cup  shortening)

½ cup molasses

½ cup milk (half and half is better if available)

½ cup sour cream

1 egg

1 tsp. vanilla

Juice from ½ lemon

 Instructions:

 1.      Preheat oven to 400 degrees. Line a cookie sheet with parchment paper

2.      In a large bowl mix together dry ingredients. Rub in the butter with your fingers until the mixture looks like bread crumbs

3.      Mix the finely grated apple, grated ginger and lemon juice in a small bowl and set aside.

4.      In another bowl, mix the vanilla, milk, sour cream, molasses, and egg. Whisk until slightly pale in color. Add the apple mixture to this and mix.

5.      Quickly add wet mixture to the dry ingredients and stir gently until combined. Let sit for about 15 minutes so that the oats can absorb some of the moisture and the dough firms up. Do not skip this step

6.      Scrape dough onto a well-floured surface and knead gently a few times. (if the dough is still too sticky and soft to roll or pat into rounds, add more flour ½ tablespoon at a time)

7.      Using an “egg ring”( see photo) or some other shaper, pat to one-inch thick.

8.      Place on prepared sheet, with edges just touching. Bake 15-20 minutes or until nicely browned and a tester inserted comes out clean. Cool completely before storing.