Sherlock Holmes Foggy London Tea Cakes (Print Version)

Buttery tea cakes with a hint of vanilla, dusted in powdered sugar—perfect for sharing at afternoon tea.

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1 tablespoon baking powder

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1/4 cup whole milk
08 - 1 teaspoon vanilla extract

→ Finishing Touch

09 - Powdered sugar, for dusting

# Instructions:

01 - Preheat oven to 400°F.
02 - In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly mixed.
03 - Using a pastry cutter or fingers, rub the cold cubed butter into the dry ingredients until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk together the egg, whole milk, and vanilla extract until fully combined.
05 - Gradually incorporate the wet ingredients into the dry mixture, mixing gently until just combined. Do not overwork the dough.
06 - Transfer the dough onto a lightly floured surface. Knead gently 4 to 5 times, only until it comes together.
07 - Roll the dough out to approximately 1/2 inch thickness. Cut rounds using a 2-inch cutter.
08 - Arrange the dough rounds evenly on a parchment-lined baking sheet, leaving space between each.
09 - Bake in the preheated oven for 12 to 15 minutes, or until the cakes turn lightly golden.
10 - Remove from oven and cool completely on a wire rack. Dust generously with powdered sugar before serving.

# Notes:

01 - For tender texture, avoid overmixing the dough and use cold butter straight from the refrigerator.

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