Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons (30ml) buttermilk
  • 3 cups (375g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Instructions:

  1. In a large bowl, cream the softened butter and granulated sugar until the mixture is pale and fluffy, about 3 minutes.
  2. Beat in the egg, vanilla extract, and buttermilk until well combined and smooth.
  3. In a separate medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture. Mix on low speed until a soft dough forms, being careful not to overwork it.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make rolling easier.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. On a lightly floured surface, roll the dough to 1/4-inch thickness and use a 2.5-inch round cutter to stamp out circles.
  8. Place cakes 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until the edges are just barely golden but the tops remain pale.
  9. Let the tea cakes rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.