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Child-friendly bakes from the #CSSCommunity

 
 
 
 
With most of us in lockdown there's never been a better time to get baking and cooking. You've been tagging us in some absolute gems this week and we selected five of our favourites, perfect for getting the kids involved and keeping them entertained.
Thank you to these wonderful people for sharing their recipes with us, Cornish Sea Salt is on its way to you! 
 

 

Peanut butter, hazelnut & Cornish Sea Salt Cookies (@whatstormeats)

Ingredients:

  • 200g crunchy peanut butter
  • 50g chopped hazelnuts
  • 175g caster sugar
  • 1 egg
  • Pinch of CSS

Recipe: Combine ingredients and form into cherry tomato-sized balls, flatten and sprinkle with a little more CSS. Bake for 10 minutes at 180c until golden. 

 

Smoked Sea Salt chocolate fudge (@joromerofood)

Ingredients:

  • 90g dark chocolate
  • 1-2 tbsp coconut cream
  • Smoked Cornish Sea Salt

Recipe: Melt the chocolate and then beat in the coconut cream until it’s thick and glossy. Stir in the Smoked CSS and then scrape into a small container lined with greaseproof paper. Sprinkle a few more Smoked CSS flakes over the top and set in the fridge for an hour.

Cornish Sea Salt chocolate fudge brownies (@whiteradishevents)

Ingredients:

  • 225g dark chocolate
  • 225g butter
  • 4 eggs
  • 375g caster sugar
  • 110g plain flour
  • 60g cocoa powder
  • 110g milk chocolate
  • Cornish Sea Salt crystals

Recipe: Preheat oven to 180c and line a baking tray with parchment paper. Melt the dark chocolate & butter together over a Bain Marie. In a separate bowl whisk the eggs & sugar until fluffy. Once the chocolate mixture has cooled slightly add the eggs & sugar and mix. Sift in the flour and cocoa and gently fold until just combined. And milk chocolate. Pour the batter into the baking tray, sprinkle with CSS and bake for 30 minutes.

 

Farinata with rosemary and Cornish Sea Salt (@larderloutuk)

150g gram flour
320ml water
Tablespoon olive oil
Chopped rosemary from the garden
Black pepper
Cornish sea salt


Mix flour, water and oil and leave the mixture to rest for an hour or two (or overnight). (I make it while I’m preparing breakfast, so that it’s ready for lunchtime).

When ready to cook, give the mixture a good stir, and add the salt and pepper

Heat a bit of olive oil in a frying pan over medium heat, then pour in the batter. Sprinkle over your chopped rosemary. Fry for a minute or two as you would a pancake, then toss or turn over with a spatula, and cook the other side until it is also golden.

Sprinkle liberally with Cornish sea salt, cut into slices as you would a pizza, and eat. If you wish, you can fill it with whatever you have to hand - from ricotta (or other) cheese, fried/caramelised onions, asparagus, roasted vegetables.

Toasted coconut & peanut butter fudge topped with white chocolate & Cornish Sea Salt (@the_cornish_chef photo by @workbyali)