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  • Writer's picturetamarandrusier

Keep baking!

It's been great to hear about your home baking - we love this picture of Oscar scooping brownie mix into the pan. Send in your photos or recipes to appear on this page :)

We are really looking forward to welcoming everyone back to con spirito before too long and enjoying cake breaks together again - not to mention fantastic chamber music!

Penny’s chocolate shortbread


200g unsalted butter, room temperature

100g caster sugar

260g plain flour

40g cocoa powder

pinch of salt


Put the butter in a bowl (or blender) and beat till creamy and light. Add sugar and beat till fluffy. Sift in flour, cocoa and salt and mix well until it comes together as a dough. Press into a greased tin (23cm diameter if round - can also be square), using your fingers and the back of a fork.

Chill for 15 mins. Prick the dough and score into triangles or squares, depending on shape of tin. Bake in pre-heated oven at 180°C for 15-20 mins.

Cut along the marked lines and let cool. Then sprinkle with icing sugar to serve. Also nice with vanilla ice-cream!

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