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Old Fashioned Tea Cakes

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Soft, buttery, lightly sweet tea cakes with golden edges and tender centers, perfect with a warm cup of tea for a nostalgic, cozy bite.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 1/4 teaspoon ground nutmeg, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk the flour, baking powder, salt, and nutmeg in a medium bowl until evenly combined.
  3. Cream the softened butter and granulated sugar in a large bowl with a mixer until light and fluffy, about 2 to 3 minutes.
  4. Beat in the egg, then mix in the vanilla until smooth and creamy.
  5. Add the dry ingredients in two additions, alternating with the milk, mixing just until a soft dough forms.
  6. Lightly flour the work surface and roll the dough to about 1/4 inch thickness.
  7. Cut rounds with a 2 to 2 1/2 inch cutter and arrange them on the prepared sheets, spacing slightly.
  8. Bake for 8 to 10 minutes until the edges are lightly golden and the centers look set.
  9. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
  10. Serve plain, dust with powdered sugar, or add a thin glaze if desired.

Notes

  • Use room temperature butter for a smooth, cohesive dough.
  • Chill the dough for 20 to 30 minutes if it feels sticky to make rolling easier.
  • Roll evenly so all tea cakes bake at the same rate.
  • Avoid overbaking to keep the centers tender.
  • Sprinkle lightly with sugar before baking for a classic look.
  • Store fully cooled tea cakes in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Nutrition

Find it online: https://tastyze.com/old-fashioned-tea-cakes/