Sherlock Holmes Foggy London Tea Cakes (Print Version)
# Ingredients:
→ Dough
01 -
250 grams all-purpose flour
02 -
100 grams granulated sugar
03 -
0.5 teaspoon salt
04 -
1 tablespoon baking powder
05 -
115 grams unsalted butter, cold and cubed
06 -
1 large egg
07 -
60 millilitres whole milk
08 -
1 teaspoon vanilla extract
→ Finishing
09 -
Powdered sugar, for dusting
# Instructions:
01 -
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly blended.
02 -
Add cold, cubed unsalted butter to the dry mixture. Cut in the butter using a pastry cutter or fingertips until the mixture forms coarse crumbs.
03 -
In a separate bowl, whisk together the egg, whole milk, and vanilla extract until smooth.
04 -
Gradually add the wet ingredients to the dry mixture, stirring gently until a soft dough forms.
05 -
Transfer the dough to a lightly floured surface. Knead gently 4 to 5 times to bring the dough together.
06 -
Roll the dough to a thickness of 1.25 centimetres. Cut rounds using a 5-centimetre cutter, rerolling scraps if needed.
07 -
Arrange rounds on a parchment-lined baking sheet. Bake at 200°C for 12 to 15 minutes, until lightly golden.
08 -
Allow tea cakes to cool completely on a rack. Dust with powdered sugar before serving.
# Notes:
01 -
Chilling the dough for 10 minutes before baking can help produce a lighter crumb.