Swedish Tea Ring

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This final picture is a Swedish Tea Ring made by one of my students so you can see how the pink can be a pretty option!

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Book club was at our house on Sunday and we shared a cozy afternoon of tea, chatting, frustrated analysis of the book that (most of us, or perhaps I should say, them, as I was not part of the ‘us’ group!) read that month and excited evangelism regarding the books we did love. Enjoying my role as host more and more, I decided on a very simple afternoon tea spread because the week had involved quite a lot of baking for the cake stall on Saturday! I learnt this recipe in Year 9 and have since taught it to subsequent Year 9 (and other!) classes as a teacher. It is very simple and very yummy and made for delicious munching during our quiet Sunday afternoon tea. It has also been used successfully for special breakfasts and brunches to bless honoured Fathers and Mothers and I think even graced the table on Christmas morning one year (or maybe two!).

Ingredients:
2 cups self-raising flour (sifted)
Pinch of salt
1/3 cup butter or margarine
2/3 cup milk
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon cinnamon
1 cup icing sugar
1 tablespoon boiling water
Lemon juice (optional)
Pink food colouring if desired (only a little bit, soft pink icing works well for this recipe)
 
Method:
1.     Sift the flour and salt into a bowl.
2.     Rub the margarine through the flour till you have achieved an even breadcrumb-like consistency.
3.     Stir the milk in with a knife till combined into a soft dough. If the mixture is still a little stiff you can add more milk.
4.     Roll onto a floured board or bench into a rectangular shape (about A4 dimensions), and about 1.5-2cm thick.
5.     Melt the butter and brush over the surface of the dough with a pastry brush.
6.     Sprinkle the brown sugar and cinnamon (mixed together) over the surface of the dough evenly.
7.     Roll up the dough, starting with the long side (roll from long side to long side).
8.     Cut roll at 3cm intervals, and place slices face spiral up on a lined baking tray in a circular pattern, with spiral ends in the centre.
9.     Cook for 15-20 mins at 200oC, the ring should be golden and sound hollow when tapped when it is done.
10.  While it is cooking prepare the icing by mixing the icing sugar with water, pink food colouring and lemon juice. The icing should be very runny.
11.  Drizzle the ring with icing soon after it is out of the oven (don’t wait for it to cool entirely, as the ring is really yummy served warm).
12.  The ring could also be decorated with cachous, crushed nuts or sprinkles to add a little something extra although it is delightful just as it is!

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