Name: Easy Sherlock Holmes Foggy London Tea Cakes
Prep time: 15 min
Cook time: PT-487256H34M44S
Total time: 30 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; ½ teaspoon salt; 1 tablespoon baking powder; ½ cup unsalted butter (cold and cubed); 1 large egg; ¼ cup whole milk; 1 teaspoon vanilla extract; Powdered sugar for dusting

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Why You’ll Love This Recipe

These tea cakes bring the comforting flavors of British baking right into your kitchen. The combination of rich butter, a touch of vanilla, and a subtle sweetness makes them a perfect snack for afternoon tea or whenever you need a cozy bite. The powdered sugar topping creates a “foggy” effect, giving these tea cakes an elegant look that’s as charming as the streets of London. Easy to make and light on the palate, these cakes are sure to become a favorite part of your tea time routine.

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
1 tablespoon baking powder
½ cup unsalted butter (cold and cubed)
1 large egg
¼ cup whole milk
1 teaspoon vanilla extract
Powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Easy Sherlock Holmes Foggy London Tea Cakes

Directions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Incorporate the Butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, blend the butter into the mixture until it resembles coarse crumbs.
Combine Wet Ingredients:
In a separate bowl, whisk together the egg, milk, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Knead the Dough:
Turn the dough onto a lightly floured surface. Knead gently 4-5 times, just enough to bring the dough together. Be careful not to overwork it.
Roll and Cut the Dough:
Roll the dough out to about ½-inch thickness. Using a 2-inch round cookie cutter, cut the dough into circles.
Bake the Tea Cakes:
Place the cut-out dough onto the prepared baking sheet. Bake for 12-15 minutes or until the tea cakes are lightly golden on the edges.
Cool and Dust with Powdered Sugar:
Let the tea cakes cool completely on a wire rack. Once cooled, dust the tops generously with powdered sugar to create the signature “fog” effect.

Servings and Timing

Servings: This recipe yields approximately 12-15 tea cakes.
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Variations

Add Spices: For a spiced twist, add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients.
Lemon Zest: Incorporate 1 teaspoon of lemon zest into the dough for a bright, citrusy flavor.
Chocolate Drizzle: Drizzle melted dark or milk chocolate over the cooled tea cakes for a decadent finish.
Add Dried Fruit: Stir in small pieces of dried fruit like raisins or currants for extra texture and flavor.

Storage/Reheating

Storage: Store the tea cakes in an airtight container at room temperature for up to 3 days.
Freezing: These tea cakes freeze well. After they’ve cooled, place them in an airtight container or freezer bag and freeze for up to 1 month. Thaw at room temperature before serving.
Reheating: If desired, reheat the tea cakes in a 300°F (150°C) oven for 5-7 minutes to restore their softness.

FAQs

Can I make these tea cakes ahead of time?

Yes! These tea cakes are perfect for making ahead of time. They can be stored at room temperature for up to 3 days or frozen for later enjoyment.

Can I substitute the milk with a dairy-free alternative?

Yes, you can substitute whole milk with a dairy-free milk, such as almond milk or oat milk, for a dairy-free version of these tea cakes.

Can I add more sugar to the dough?

While the recipe uses a moderate amount of sugar for a subtle sweetness, you can increase the sugar by 1-2 tablespoons if you prefer a sweeter cake. Just be mindful of the powdered sugar dusting on top, as that adds additional sweetness.

Can I use a different flavoring instead of vanilla extract?

Yes, you can use almond extract or lemon extract for a different flavor profile. Just replace the vanilla extract with the extract of your choice.

How do I ensure my tea cakes don’t turn out too dense?

Be careful not to overwork the dough when mixing or kneading. The dough should be handled gently to ensure the tea cakes stay light and fluffy.

Can I make these tea cakes smaller or larger?

Yes, you can adjust the size of the tea cakes by using a smaller or larger cookie cutter. If you make them larger, you may need to increase the baking time slightly.

Can I make these without powdered sugar on top?

Yes, you can skip the powdered sugar if you prefer a simpler look. The cakes are still delicious on their own without the dusting.

How do I prevent the dough from sticking when rolling it out?

Be sure to lightly flour your work surface and rolling pin to prevent the dough from sticking. You can also dust the dough with a bit of flour before rolling it out.

Can I make these tea cakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these tea cakes.

How do I make these tea cakes richer?

For a richer flavor, you can substitute the butter with a combination of butter and heavy cream or sour cream for a more indulgent texture.

Conclusion

Sherlock Holmes Foggy London Tea Cakes offer a delicious and atmospheric treat, combining buttery, tender cakes with the charm of Victorian London. Whether you’re hosting an afternoon tea, enjoying a quiet moment with a good book, or simply craving a sweet snack, these tea cakes are the perfect companion. Their simplicity, paired with the whimsical “London fog” effect of powdered sugar, makes them a timeless treat you’ll want to bake again and again.

Easy Sherlock Holmes Foggy London Tea Cakes

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Sherlock Holmes Foggy London Tea Cakes are buttery, spiced treats with a delicate texture, topped with powdered sugar to evoke the foggy ambiance of Victorian London. Perfect for afternoon tea or as a cozy snack.

Author: Amy
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Yield: 12-15 tea cakes
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Incorporate the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, blend the butter into the mixture until it resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Knead the Dough: Turn the dough onto a lightly floured surface. Knead gently 4-5 times, just enough to bring the dough together. Be careful not to overwork it.
Roll and Cut the Dough: Roll the dough out to about ½-inch thickness. Using a 2-inch round cookie cutter, cut the dough into circles.
Bake the Tea Cakes: Place the cut-out dough onto the prepared baking sheet. Bake for 12-15 minutes or until the tea cakes are lightly golden on the edges.
Cool and Dust with Powdered Sugar: Let the tea cakes cool completely on a wire rack. Once cooled, dust the tops generously with powdered sugar to create the signature “fog” effect.