This recipe has been in my family for generations

Ingredients:

3 cups plain flour
1 cup butter
1¾ cup granulated sugar
2 eggs
1 teaspoon pure vanilla extra
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon powdered nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.

2. In a mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground nutmeg.

5. Gradually add the dry ingredients to the creamed mixture, mixing until well combined. The dough will be slightly stiff.

6. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour to firm up the dough.

7. Once chilled, remove the dough from the refrigerator. Pinch off pieces of dough and roll them into 1-inch balls.

8. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Use the bottom of a glass or a cookie stamp to flatten each ball into a round disk.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

10. Remove the tea cakes from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.