Sherlock Holmes Foggy London Tea Cakes
Buttery, golden, and tender tea cakes inspired by foggy London streets and Sherlock Holmes mystery moments; made in the oven or pressure cooker for fluffiness and convenience.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups all-purpose flour for classic tea cake base
- ½ cup granulated sugar adds sweet kick
- ½ teaspoon salt balances flavor
- 1 tablespoon baking powder helps with rise
- ½ cup unsalted butter cold and cubed
- 1 large egg for binding
- ¼ cup whole milk to make dough
- 1 teaspoon vanilla extract adds fragrance
- powdered sugar for dusting
Instructions
Instructions
- Preheat oven to 375°F (190°C) and line baking sheet with parchment paper.
- Whisk flour, sugar, salt, and baking powder in a large bowl.
- Cut in cold butter using pastry cutter or fingertips until mixture resembles coarse crumbs.
- Whisk together egg, milk, and vanilla in separate bowl.
- Combine wet and dry ingredients; stir until dough forms.
- Knead dough gently on floured surface until smooth.
- Pat dough into ¾-inch thick circle; cut with round cutter.
- Place cakes on baking sheet, spaced an inch apart.
- Bake 18–22 minutes until tops are lightly golden.
- Cool on wire rack; dust with powdered sugar.
Notes
Store wrapped at room temp up to 2 days or refrigerate for longer freshness. Freeze for extended storage and microwave lightly before serving.