🌞COLOURED SHADOWS!🌈
We extended our #Shadowghast competition with @ThomasHTaylor 'til Friday 12th, so time for more shadow fun!

So... did you know that shadows don't have to look black? We've created a way to show you...(it involves SWEETS!🍬)

#thread #edutwitter #shadows

https://twitter.com/KenilworthBook/status/1454750561941794816

For this you will need: a cut out shadow puppet on a stick (we made a Nautilus shell this time, we'll show you how in a mo...), some different coloured bright sweet wrappers, and a strong torch or phone light (phone lights are often better as they are brighter!).

We are taking a break today, Bank Holiday Monday, but will be back taking orders by email and phone tomorrow.

In the meantime, if you don't know it already, we'd like to introduce you to the work of artist Vanessa Stockart and her muse, Kevin (her Scottish Fold kitten). Thread👇🏾

🌟CUSTARD CREAMS🌟 As promised, here is @autumnrosewell's recipe for Custard Creams. Her *actual* recipe book looks like this, so we've retyped it (minus hedgehog doodles) into the thread below! 👇🏽 For the biscuit bit you will need:

250g French salted butter, at room temperature

75g Icing sugar, sifted

25g Caster sugar

1 teaspoon of vanilla bean paste

100g Custard powder

225g of plain flour

Some baking trays and some parchment or greaseproof paper

A cooling rack

TOBERLONE BROWNIES!!
It is time for our #BakingBookshops recipe for Toberlone Brownies, as voted for by you lot. In @autumnrosewell's handwritten recipe book, it looks like this (!) so here is the recipe as a thread.. 👇🏽 We did this with Toberlone because we like it, but you can use Chocolate Orange, white chocolate, chopped Mars bars, the kids' Easter Eggs or whatever you have hidden in the cupboard (OK, maybe not sardines or Borlotti Beans). Chocolate. Anything chocolate.

Hwæt! We won't have our usual #BakingBookshop treats until normality resumes, but...we'll tweet recipes instead! If you're stuck at home you can make biccies and send us photos. Tamsin's *actual* recipe book looks like this though (!) so here's her Shortbread recipe as a thread👇🏽 1. This is a recipe from Belgium for Sablés (soft, more crumbly version of shortbread). You need: 250g French salted butter. 100g icing sugar, 1 full teaspoon of vanilla paste or 2 of liquid essence. 350g fine plain flour. Baking trays, rolling pin, cookie cutter and a wire rack.

Publishers: please may we request that you don’t send reps to us without an appointment. We also really don’t want to have loads of point of sale and proof copies dumped on us. We don’t use POS material we haven’t requested, if we can’t give it to a school, it just gets recycled. We already get far more proof copies that we could ever read. You are producing far too many books for this. There are times in the year when you are, between you, sending us 200 proofs a month. We don’t even look at them let alone read them. If we want to see books, we’ll ask.