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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

ingredients

200g unsalted butter, room temperature

100g caster sugar

260g plain flour

40g cocoa powder

pinch of salt

method

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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