Name: Spiced Orange Blossom Tea Cakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 servings
Ingredients: 1 1/2 cups all-purpose flour, plus more for dusting; 1 cup granulated sugar; 1 teaspoon orange blossom water; 1/4 teaspoon kosher salt; 1/4 teaspoon baking soda; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice, plus more for sprinkling, optional; 1 stick (8 tablespoons) unsalted butter, at room temperature; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract

Directions

In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
Preheat a grill to 350 degrees F. (See Cook’s Note)
Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.

Cook’s Note

I cook these on a kamado-style grill, but they can easily be cooked on a gas grill as well.

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Spiced Orange Blossom Tea Cakes

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