Baker cre­ates bit of a stir at the Ex­press...

Rhi­an­non’s recipe...

Macclesfield Express - - FRONT PAGE -

THE 200g dark choco­late 100g milk choco­late 250g pack salted but­ter

400g soft light brown sugar 4 large eggs 140g plain flour 50g co­coa pow­der 200g rasp­ber­ries. ●● HEAT oven to 180C/160C fan/gas 4.

Line a 20 x 30cm bak­ing tray tin with bak­ing parch­ment.

Put the choco­late, but­ter and sugar in a pan and gen­tly melt, stir­ring oc­ca­sion­ally. Re­move from the heat.

Stir the eggs, one by one, into the melted choco­late mix­ture. Sieve over the flour and co­coa, and stir in.

Stir in half the rasp­ber­ries, scrape into the tray, then scat­ter over the re­main­ing rasp­ber­ries. Bake on the mid­dle shelf for 30 mins. Cool be­fore slic­ing into squares.


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