Go Back
–+ servings
Sherlock Holmes Foggy London Tea Cakes

Sherlock Holmes Foggy London Tea Cakes for Cozy Afternoons

Delightful Sherlock Holmes Foggy London Tea Cakes, perfect for cozy afternoons and gluten-free options.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: British
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour or gluten-free flour blend
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder ensure it's fresh
Wet Ingredients
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg
  • 1/2 cup whole milk or plant-based milk
  • 1 teaspoon vanilla extract
For Dusting
  • 1 cup powdered sugar

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking Sheet
  • Pastry cutter
  • Spatula
  • Wire rack

Method
 

Baking Instructions
  1. In a large mixing bowl, whisk together the dry ingredients until well combined.
  2. Add cold, cubed butter to the dry ingredients and mix until coarse crumbs form.
  3. In a separate bowl, whisk together the wet ingredients until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and stir until just mixed.
  5. Turn the dough onto a lightly floured surface and knead gently about 4-5 times.
  6. Roll the dough out to about 1/2-inch thickness and cut with a round cutter.
  7. Place circles onto a parchment-lined baking sheet evenly spaced.
  8. Preheat the oven to 400°F (200°C) and bake for 12-15 minutes until golden.
  9. Allow to cool and dust generously with powdered sugar before serving.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure to watch the baking time and adjust based on your oven. Store in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!