25
ICING, FILLINGS, FROSTINGS AND CREAMS
250g butter, softened
3 cups icing sugar mixture, sifted
1-2 tablespoons milk
1. Place all ingredients into the mixing
bowl and on ‘LO’ speed, mix until all
ingredients are well combined, creamy,
light and fluffy in texture.
Glaze Icing
3 tablespoons sugar
¼
cup water
1 teaspoon gelatine
1. Place all ingredients into a small
saucepan. Stir over medium heat until
sugar has dissolved, approximately 2
minutes.
2. Brush warm on top of baked sweet goods.
BRUNCH, LUNCHTIME AND AFTERNOON TEA
Cinnamon and Apple Tea Ring
DOUGH:
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
¼
cup lukewarm milk
¾ cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
APPLE FILLING:
2 tablespoons water
¼ cup sugar
3 apples, peeled, cored and cubed
5 drops vanilla extract
½ teaspoon cinnamon
½ tablespoon cornflour,
dissolved in
½ tablespoon water
½ tablespoon water
Note: Arrowroot or plain flour can be used
instead of cornflour.
GLAZE:
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
1. Place water and sugar into a saucepan,
dissolve sugar over medium heat. Increase
heat and bring to boil. Add apples and
cook until slightly crisp in the centre. DO
NOT ALLOW APPLE PIECES TO LOSE
Recipes (continued)
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