Step 1

Beat the sugar and butter with an electric mixer or paddle attachment until light and fluffy, about 5 minutes.

Step 2

Add the eggs, one at a time, beating between each addition.

Step 3

Add the vanilla with the last egg.

Step 4

Sift the flour, baking soda, salt, and nutmeg in a separate bowl, then add it to the butter bowl.

Step 5

Use a spatula to gently stir the wet and dry together, and stop when no flour streaks remain.

Step 6

Turn the dough onto a lightly floured surface, knead it gently until it comes together, then wrap and refrigerate for 30 minutes (or until firm).

Step 7

While the dough chills, preheat the oven to 325 degrees Fahrenheit (160°C) and line 2 cookie sheets with parchment.

Step 8

Roll the cold dough on a lightly floured surface until it's 1/4-inch thick.

Step 9

Cut the tea cakes into portions with a cookie cutter and transfer them onto the baking sheets - leave 1 inch between each cookie.

Step 10

Bake for 8 to 10 minutes or until the edges are golden.

Step 11

Remove the trays from the oven and leave them to cool for 5 minutes before transferring them onto a wire rack to cool completely.

Step 12

Serve and enjoy!