Thickly buttered, Paul Hollywood's fruity, cinnamon spiced teacakes are brilliant for breakfast or afternoon tea and make a great snack anytime
By Paul Hollywood
  • Rating:
  • Serves: Makes 8-10 teacakes
  • Cook Time: 15 minutes
  • Prep Time: 2.5 hours 30 minutes including rising time
  • Effort: easy



  • 400 g plain flour
  • 12 g salt
  • 40 g sugar
  • 1 tsp cinnamon
  • 50 g butter
  • 25 g dried yeast
  • 220 ml water
  • 80 g sultanas
  • 60 g mixed peel
  • 1 egg, lightly beaten


1. In a large bowl place the flour, salt, sugar, cinnamon, butter and yeast.

2. Add the water and mix together to form a dough. Knead for 2 minutes and then transfer the dough to a floured work surface. Knead the dough for a further 5 minutes then place back in the bowl for 1 hour to rise.

3. Add the sultanas and mixed peel and divide the dough into 80g pieces, shape them into balls and using a rolling pin flatten them out to 1cm thick.

4. Place the teacakes onto a greased baking tray and leave to rise for a further hour.

5. Set the oven to 190°C/gas 5. Brush the teacakes with beaten egg and bake for 15 minutes.

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