Description
Sherlock Holmes London Fog Tea Cakes: A Deliciously Elegant Treat
Ingredients
Scale
- 2 cups all-purpose flour (Substitution: Use 1:1 gluten-free flour blend with 1/4 teaspoon xanthan gum if necessary.)
- 1 tablespoon Earl Grey tea leaves (Can use 3 tea bags as an alternative.)
- 1 cup whole milk (Infuse with Earl Grey tea for enhanced flavor.)
- 1/2 cup unsalted butter (Must be softened for proper creaming.)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (For dusting.)
Instructions
- Sift together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt in a medium bowl. Set aside.
- Grind 1 tablespoon of Earl Grey tea leaves to a fine powder and whisk into dry ingredients.
- Heat 1 cup of whole milk over medium heat, add 1 tablespoon of Earl Grey tea leaves, steep for 5 minutes, and strain.
- In a stand mixer, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 eggs and 1 teaspoon of vanilla extract, mixing until incorporated.
- Gradually add the dry ingredients alternating with the infused milk, mixing just until combined.
- Preheat oven to 350°F (175°C) and grease a muffin tin or line with paper liners. Fill each cup 2/3 full with batter.
- Bake for 18-20 minutes. They’re done when golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes then dust with powdered sugar before serving.
Notes
- Store leftovers in an airtight container.
- Best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tea cake
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Sherlock Holmes London Fog, tea cakes, Earl Grey