Tea Cakes
Classic buttery tea cakes made with all-purpose flour, butter, and a hint of nutmeg, sprinkled with demerara sugar for a delightful crunch. These traditional cookies are perfect for afternoon tea or as a sweet treat.
Ingredients
- •3 cups all-purpose flour, plus more for the work surface
- •1 teaspoon baking powder
- •¼ teaspoon baking soda
- •½ teaspoon salt
- •¼ teaspoon ground or freshly grated nutmeg
- •1 stick butter
- •1 cup sugar
- •2 large eggs
- •¼ cup buttermilk
- •1 teaspoon vanilla extract
- •2 tablespoons Demerara sugar
- •for sprinkling
Cooking Instructions
- 1.
In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
3 min
- 2.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
5 min
- 3.
Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
60 min
- 4.
Preheat the oven to 375°F. Line baking sheets with parchment paper.
10 min
- 5.
On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 11/2-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
15 min
- 6.
Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
10 min