russian tea cakes recipe
The Best russian tea cakes recipe
What really makes these tea cakes special is how easy they are to customize. We’ve made them with vanilla extract for a subtle sweetness, or with a hint of cinnamon for warmth, and even added a sprinkle of cocoa powder for a little extra richness. My husband loves them plain, just the way they come out of the oven—soft, slightly crisp on the edges, and with that perfect balance of buttery and slightly sweet. And the best part? They’re not just for special occasions. We’ll grab a few for lunch, eat them with a glass of milk for the kids when they’re feeling under the weather, or keep a batch in the freezer for when we’re running late and need something quick. Plus, they’re packed with healthy ingredients—whole wheat flour, a touch of honey, and a little bit of Greek yogurt instead of heavy cream makes them lighter than most cakes, but still satisfying. It’s that kind of recipe that feels like a little treat for the soul without feeling like a guilty pleasure.
Russian Tea Cakes (Blini)
Delicious thin pancakes traditionally served with butter, sour cream, or jam, often enjoyed as part of Russian tea time. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk (or plant-based milk)
- 1 tbsp melted butter
- 1/2 cup sour cream
- 1 tbsp butter
- 1 tsp sugar
- Pinch of salt
👨🍳Directions
-
1
In a large bowl, whisk together flour, sugar, baking powder, and salt. -
2
Add the egg, milk, and melted butter. Mix until smooth, avoiding overmixing. -
3
Heat a non-stick skillet over medium heat. Lightly grease with butter if needed. -
4
Pour 1/4 cup of batter into the pan, swirling gently to coat the bottom evenly. Cook until bubbles form on the surface (~1 minute). Flip and cook another 30 seconds until golden. -
5
Repeat with remaining batter, stacking cooked blini on a plate. For filling, spread a small amount of sour cream, butter, and sugar between two blini.
🔧Equipment
- Mixing bowls
- Whisk or fork
- Non-stick frying pan (small skillet)
- Spatula
- Oven-safe skillet (optional, for griddled variation)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, cook blini in batches and keep warm in a low oven (175°F/80°C).
- Use a mix of whole wheat and all-purpose flour for a healthier twist.
- Traditionally, blini are served with caviar, smoked salmon, or fresh berries.
Variations
- Add a pinch of cinnamon or cardamom to the dough for a spiced flavor.
- Make savory blini by filling with herbed cream cheese and dill.
Watch Video Of How Russian Tea Cakes (Blini) Works
❓ Frequently Asked Questions About Russian Tea Cakes (Blini)
1. What is the traditional name for Russian tea cakes (Russian tea cookies) and what ingredients are typically included?
Russian tea cakes are commonly known as pechenye or pechenki (печенье). The classic recipe includes ingredients like all-purpose flour, sugar, butter, eggs, baking powder, vanilla extract, and sometimes a pinch of salt. Some variations may include milk, raisins, nuts, or chocolate chips.
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2. Can I substitute butter with another fat like vegetable oil or shortening in the Russian tea cake recipe?
Yes, you can substitute butter with vegetable oil or shortening, but the texture might differ slightly. For best results, use melted butter (to mimic the richness) or high-quality vegetable oil (like canola or sunflower). Avoid using margarine, as it can make the cookies less flaky.
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3. How should I handle eggs in the dough if I don’t like the taste of raw egg yolks?
If you prefer to avoid raw egg yolks, you can whisk the eggs with sugar first (this adds moisture and tenderness) and then fold in the dry ingredients. Alternatively, use pasteurized eggs (if available) or mix the eggs with a little warm water to help them bind better. For extra safety, you can also use flaxseed or chia seed meal (1 tbsp ground seed + 3 tbsp water per egg) as an egg substitute.
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4. Do Russian tea cakes need to be baked at a specific temperature, and how long should they cook for?
The ideal baking temperature for Russian tea cakes is 350°F (175°C). Bake them for 8–10 minutes on the middle rack until the edges are lightly golden and the centers are set (they’ll firm up as they cool). Overbaking can make them dry, so keep an eye on them to avoid this.
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5. Can I add chocolate chips, nuts, or dried fruit to the classic Russian tea cake recipe?
Absolutely! Many variations include:
– Chocolate chips (for a sweet twist)
– Walnuts or almonds (for crunch)
– Raisins or dried apricots (for a chewy texture)
– Cinnamon or cardamom (for a spiced flavor)
Just fold the add-ins gently into the dough before baking. For nuts, lightly toast them first for extra flavor.
