This review is for the tea cakes only, I did not make the frosting. If you do make these I highly recommend using a really good floured surface along with parchment paper to bake these because this dough is very soft. I added an extra tsp. of baking powder and then decided to break it in half. For one half I added 1/2 cup of raisins and for the other half I added 1/4 tsp of lemon extract, 1 Tbsp. of lemon juice and 2 tsp. of lemon zest. I let the dough chill and used a 3 inch cutter. They baked up nicely and instead of the frosting I used a simple glaze. For the raisin tea cakes I used confectioners' sugar mixed with a bit of milk and vanilla extract. For the lemon tea cakes I used confectioners' sugar and lemon juice. These were great with a cup of tea for breakfast.

just like the ones I grew up with.