Granny’s Teacakes

2 cups self-rising flour, plus extra for dusting

1/4 teaspoon baking powder

1 cup granulated sugar

1/2 cup whole milk

1 teaspoon vanilla extract

1 egg

1/2 cup shortening

1/2 cup confectioners’ sugar

2 to 3 tablespoons buttermilk

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Sift the flour and baking powder into a medium bowl, add the sugar and stir. Make a well in the center of the mixture and add the milk, vanilla, egg, and shortening. Stir well. Spread flour in a flat bottomed bowl or your countertop and drop heaping tablespoons of dough into the flour one at a time. Roll the dough into a ball, place it on a baking sheet and flatten it to about 1/2 thickness. Repeat with the rest of the dough. Bake for 10 to 12 minutes, switching the pans halfway through and rotating them 180 degrees. Remove the teacakes from the oven and let them cool for two to three minutes before moving them to a wire rack. Make the glaze by stirring together the confectioners’ sugar and buttermilk. Drizzle it over the teacakes and let them set for 20 minutes before serving.