Description
Sherlock Holmes Foggy London Tea Cakes are delicate, aromatic cookies infused with finely ground Earl Grey tea leaves and hints of vanilla and almond extracts. These British-inspired tea cakes offer a subtle citrus aroma and a tender crumb, making them the perfect companion for an afternoon cup of tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons Earl Grey tea leaves (finely ground)
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons whole milk
Finishing
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and finely ground Earl Grey tea leaves to evenly distribute the tea flavor and leavening agents.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, creating a creamy base for the cookies.
- Add Flavorings and Egg: Beat in the egg, vanilla extract, and almond extract until well incorporated for aromatic depth in the dough.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture just until combined to avoid overworking the dough, then stir in the milk to bring the dough together with a soft, pliable consistency.
- Shape Cookies: Using a tablespoon or small cookie scoop, portion the dough into balls about 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly for even baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn just golden, indicating a tender but cooked-through tea cake.
- Cool and Dust: Allow the tea cakes to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for a delicate, sweet finish.
Notes
- For a citrusy twist, add 1/2 teaspoon of lemon zest to the dough to enhance the tea flavor with brightness.
- Store tea cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- These tea cakes pair perfectly with a hot cup of Earl Grey or English Breakfast tea, making them ideal for traditional afternoon tea.
