Description
Transport yourself to the foggy streets of London with these delightful Earl Grey tea cakes, a treat fit for Sherlock Holmes himself. These buttery shortbread-style cookies are subtly flavored with the aromatic notes of Earl Grey tea, perfect for pairing with a cup of tea or a London Fog latte.
Ingredients
Scale
Dough:
- 1½ cups all-purpose flour
- ½ cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 tbsp Earl Grey tea leaves (finely ground)
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp cornstarch
- 2–3 tsp milk (if needed)
Additional:
- powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add Flavors: Mix in the vanilla extract and finely ground Earl Grey tea leaves until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and cornstarch.
- Mix Dough: Gradually incorporate the dry ingredients into the butter mixture until a soft dough forms. Add milk if needed to bring the dough together.
- Shape and Bake: Roll the dough into 1-inch balls, flatten slightly, and place on the prepared baking sheet. Bake for 12–14 minutes until golden.
- Cool and Serve: Allow the tea cakes to cool on the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar once cooled.
Notes
- For a stronger tea flavor, steep the ground tea leaves in the butter overnight.
- These tea cakes pair beautifully with black tea or a London Fog latte.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tea cake
- Calories: 110
- Sugar: 5g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
