Description
Sherlock Holmes Foggy London Tea Cakes are delightful British-inspired treats infused with warm spices and studded with currants, perfect for enjoying with a cozy cup of tea. These soft, subtly spiced tea cakes feature a nostalgic Victorian charm with a hint of nutmeg, cinnamon, and cloves, delivering a comforting and slightly sweet bite dusted with powdered sugar.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/3 cup currants or finely chopped raisins
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup whole milk
- 1 tsp vanilla extract
For finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or wooden spoon until the mixture is light in color and fluffy in texture, which should take about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, then add the milk and vanilla extract. Mix well until all the wet ingredients are fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, cinnamon, and cloves to evenly distribute the spices and mixture components.
- Form the Dough: Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or spoon just until a soft dough forms. Avoid overmixing to keep the cakes tender.
- Fold in Currants: Gently fold in the currants or finely chopped raisins to the dough to evenly distribute the fruit throughout.
- Shape Tea Cakes: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Lightly flatten each dough ball with your fingers to form a slightly flattened round shape.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are just starting to turn golden brown and the cakes feel set to touch.
- Cool and Dust: Allow the tea cakes to cool slightly on the baking sheet for a few minutes before transferring them to a wire rack. When slightly cooled, dust generously with powdered sugar for a delicate, sweet finish.
- Serve: Serve warm alongside a cup of Earl Grey or your favorite strong black tea to enjoy the full traditional London fog experience.
Notes
- For a more authentic English flavor, substitute half the milk with strong brewed black tea.
- These tea cakes are best enjoyed warm, fresh out of the oven.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Currants can be replaced with finely chopped raisins or sultanas if preferred.
