Can I freeze Sherlock Holmes Foggy London Tea Cakes?

Freezing these tea cakes is not recommended, as they are best served fresh. However, if you do need to freeze them, wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. Allow them to thaw at room temperature when ready to enjoy.

What tea pairs best with these cakes?

Earl Grey is the traditional pairing for these tea cakes due to its floral notes that complement the spices. Other strong black teas, such as English Breakfast or chai, also make excellent choices.

How do I know when the tea cakes are done baking?

The tea cakes are baked perfectly when their edges turn a light golden brown, and they feel set to touch. You can also insert a toothpick in the center; it should come out clean or with a few crumbs attached.

Can I use another type of dried fruit instead of currants?

Yes, you can substitute currants with raisins, dried cranberries, or even chopped apricots for varied flavors. Each option will provide a unique taste to your tea cakes.

How long can I store Sherlock Holmes Foggy London Tea Cakes?

These tea cakes can be stored in an airtight container at room temperature for about 3 to 5 days. For the best flavor and texture, it's advised to consume them within 3 days.

Tea Cakes Recipe: Sherlock Holmes Foggy London

Ingredients

Scale

2 cups All-purpose flour
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 tsp Ground nutmeg
1/2 tsp Ground cinnamon
1/4 tsp Ground cloves
1/3 cup Currants or finely chopped raisins
1/2 cup Unsalted butter, softened
1/2 cup Granulated sugar
1 Large egg
1/4 cup Whole milk
1 tsp Vanilla extract
Powdered sugar for dusting, As needed

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg, followed by the milk and vanilla extract. Mix until smooth.
Whisk together flour, baking powder, salt, nutmeg, cinnamon, and cloves in a separate bowl.
Gradually add the dry mixture to the wet ingredients, stirring gently until a soft dough forms.
Fold in the currants or raisins until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 12 to 15 minutes until edges are golden brown and firm to touch.
Cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar.
Serve warm with a cup of Earl Grey for a traditional experience.

Notes

Do not overmix the dough for tender cakes. For a twist, substitute currants with dried cranberries or chopped dried cherries.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 100
Sugar: 5g
Sodium: 50mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 30mg