Cinnamon Tea Korea Recipe Cards Recipe Cards

CINNAMON TEA (KOREA)

Steps:

• In a saucepan, combine cinnamon, water & sugar. Bring to a boil, then turn heat to low & simmer for 20 minutes, before setting aside to cool.
• After tea has cooled, chill it in the refrigerator.
• To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.

CINNAMON TEA CAKE

Steps:

• Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
• Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
• When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
• Note: *Moderate oven: 180°C or 170°C fan-forced.

CINNAMON TEA CAKE - WOMEN'S WEEKLY

Steps:

• Preheat oven 180°C.
• Grease a deep 2cm round cake pan, line base with paper; grease paper.
• Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
• Stir in sifted flour and milk, beat lightly until smooth.
• Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
• Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
• KEEPING TIME: 1 DAY.

CINNAMON TEA CAKES

Steps:

• Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
• Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
• Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
• Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.

CINNAMON TEACAKE

Steps:

• Pre heat oven, 180c.
• Have butter and egg at room temperature.
• Sift flour.
• Cream butter, sugar, egg and vanilla until light and creamy.
• Stir in sifted flour and milk, beat lightly until smooth.
• Spread mixture into well greased 20cm sandwich tin.
• Bake in oven for 15-20 minutes.
• When cooked turn onto wire rack and brush with extra melted butter, sugar and cinnamon.

CHILLED CINNAMON-GINGER TEA (SOOJONG GWA)

Steps:

• Pour the water into a large pot. Add the cinnamon and ginger and bring to a boil. Reduce the heat and simmer for about 30 minutes.
• Remove from the heat and carefully remove the cinnamon and ginger. Add the brown sugar and stir until completely dissolved. Let cool, then refrigerate for several hours (preferably overnight) until chilled.
• If you wish, sprinkle a few pine nuts in each cup before serving.

CINNAMON TEACAKE

Steps:

• Preheat oven to 180dc/160dc fan forced. Grease deep 20cm round cake pan, line base with baking paper.
• Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. stir in sifted flour and milk.
• Spread mixutre into pan, bake about 30 minutes. Stand cake in pan 5 minutes before turning, topside up onto wire rack. Brush top of cake with melted buter, sprinkle with combined cinnamon and extra sugar. Serve warm with whipped cream or butter.
• Variation - I accidently put 1/2 teaspoon of chocolate essence in before I noticed I'd picked up the wrong bottle. It's really nice.