Brews & Eats

By Dave Stewart A guest recipe for this month made for us by long-time reader, second-time caller Cat Morley of legendary crafting blog Cut Out and Keep (www.cutoutandkeep.net) and one that is sure to get a bank holiday picnic off to an amazing start. The aromatic flavours in the spiced gin combine incredibly well with the raspberries, brown sugar and bittersweet chocolate. This is the sort of simple but genius recipe you’ll make time and time again.

Ingredients

 

  1. Before you start baking, infuse the raspberries by soaking them in the Opihr gin for about 20 minutes.  
     
  2. Whisk together the sugar, raspberry jam and butter.3
  3. Crack in each egg, one at a time and whisk until light and fluffy.
     
  4. Lightly crush the digestive biscuits.
     
  5. Mix in the flour and cocoa.
  6. Stir in the raspberries and crushed biscuits.
  7. Pour the brownie mix into a greased baking tray and smooth the top with a spatula.
  8. Bake in an oven at 200’c for 18 minutes and leave to cool.
  9. Cut into squares and serve with some fresh raspberries.