Old-Fashioned Teacake

This recipe is reported to be well over 100 years old. This is a soft teacake that is best when one to two days old. You can change flavours by substituting almond or lemon extract for the vanilla. Add a few drop of food colouring to dress up the dough for special occasions.

4 cups all-purpose flour, unbleached
2 cups sugar
1 cup shortening
2 eggs
½ cup buttermilk
1 tsp. baking soda
½ tsp. sea salt
2 tsp. pure vanilla extract

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Sift flour into a large pan. Pat out a well in the flour. Pour remaining ingredients into the well.

Knead dough by hand, then roll it out (flatten it). Use cookie cutter.

Bake until done.