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!