December 23, 2013

Handmade Gift Idea: Swedish Tea Cake Baking Kit

This recipe comes from the Swedish side of my husband's family.  The buttery little tea cakes are delicious warm or cold with a glass of milk or a cup of coffee. If you have a set of mini tart tins (Sandbakelser tins) sitting around, this is a recipe that will put them to good use. If you don't have a set, you're going to want to get one!

While holiday shopping online this year, I came across a set of  36 Sandbakelser tins on Amazon for less than $14 (HERE).  I decided to break up the set to turn our family recipe into a mason jar baking kit for holiday gifts.  

I measured and funneled the dry ingredients into a wide-mouth mason jar, set down a flattened baking cup, and inserted a dozen tins on top.  Then, I topped the jar off with a paper doily and a custom label bearing the recipe.

Swedish Tea Cake Baking Kits
  • Whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, and 1/4 cup almond flour (meal) per jar.
  • Funnel into a wide-mouth mason jar.  Tap jar gently on a flat surface to allow ingredients to settle.  
  • Set a flattened paper baking cup on top of the flour mixture.  Place a stack of tart tins on top.  Place lid on jar.  Cover with a doily.  Set custom label in place (you can download a sheet for free HERE).  Screw on the band.

To make a batch of your own Swedish Tea Cakes to enjoy, here's our family recipe:

Swedish Tea Cakes
(baked in Sandbakelser)

Yield:  Approx. 16 tea cakes

2 cups all-purpose flour, divided
1/4 cup almond meal
1 cup (2 sticks) salted butter, softened
2/3 cup granulated sugar
1 large egg white
1 teaspoon vanilla
1/2 teaspoon almond extract

In a medium bowl, whisk together the flour and almond meal.  Set aside.  Beat the butter and sugar in a large bowl until light and fluffy.  Beat in the egg white, vanilla and almond extracts to combine.  Stir in the flour mixture to form a soft dough.  Chill dough in the refrigerator for 1 hour.  Preheat oven to 375 ° F.  Press dough into mini tart tins (flush with the rim).  Set tins on a baking sheet and bake for 20 minutes or until edges just begin to brown.  Remove from oven and cool for 2 minutes.  Invert tins to remove cakes.  Serve warm or cold, lightly dusted with powdered sugar. 

1 comment:

  1. Fantastic cookies, and they're very loved here
    Thanks for the recipe, I'm gonna make them soon!


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