Lime Tea Cakelets

By kmad

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 Tbs. Earl Grey tea leaves, steeped in 3/4 cup hot milk for 10-15 minutes
• 8 Tbs. (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 eggs, beaten with 1/2 tsp. vanilla extract and grated zest of 2 limes
• Confectioner's sugar, for dusting

Details

Servings 12
Adapted from williams-sonoma.com

Preparation

Step 1

Have all ingredients at room temperature. Posistion rack in lower thrid of oven and preheat to 325F. Butter and flour wells of a swirl cake pan; tap out excess flour. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper; set aside. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from tea leaves; discard leaves. In the bowl of an electric mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes; stop mixer and scrap bowl occasionally. Add eggs, a little at a time, beating well after each addition. On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour; blend each addition until just incorporated. Scrape sides of bowl occasionally. Fill wells in pan a little more than halfway. Bake until cakes spring back when touched and pull away from sides of pan, 10-12 minutse. Transfer to a cooling rack, cool to the touch and remove cakes from pan. Repeat with remaining batter. Dust with confectioners' sugar.