Melt margarine in a pan over low heat.

Add milk to the melted margarine and heat until lukewarm, approximately 45°C (115°F).

Dissolve yeast in the lukewarm liquid.

In a large bowl, combine the sugar, salt, bread spices (if using), and most of the flour.

Pour the yeast mixture into the dry ingredients and knead until a smooth dough forms.

Let the dough rise in a warm place for 20 minutes.

Knead the dough again briefly.

Use a rolling pin to roll out the dough into a large, even round, about 1/4 to 1/2 inch thick.

Cut out circular shapes from the dough using a bowl or cookie cutter, approximately 4-5 inches in diameter.

Place the circular dough pieces onto a cookie sheet.

Use a fork to prick air holes into the top of each tea cake.

Let the tea cakes rise for another 30 minutes.

Bake in a preheated oven at 225°C (440°F) for about 10 minutes, or until golden brown.

Remove from the oven and let cool slightly before serving.

Serve and enjoy your homemade tea cakes.