Tiffin Recipe
No-bake chocolate tiffin squares that are soft with crunchy biscuit chunks.
Servings: 16 squares
Ingredients
Tiffin Base
- 360 g Digestive Biscuits (or Graham Crackers)
- 140 g Milk Chocolate
- 225 g Unsalted Butter
- 85 g Golden Syrup (or light corn syrup, or honey)
- 50 g Caster Sugar (granulated sugar in the US)
- 28 g Cocoa Powder
- ½ teaspoon Salt
Chocolate Topping
- 280 g Chocolate I used a mixture of dark and milk - use your favorite.
- 2 teaspoon Vegetable Oil
Instructions
- Line a square cake pan with parchment paper. I used a 20cm (8-inch) pan. A wider pan will make thinner slices of tiffin.
- Put the digestive biscuits (or Graham Crackers) in a Ziploc bag and bash them with a rolling pin until they are mostly crushed with a few big chunks remaining. Yes you could. pulse them in a food processor, but this is the Scottish way to do it!
- Melt the chocolate, butter, golden syrup, sugar, cocoa powder, and salt together, either over a double boiler or in 30-second bursts in the microwave - stirring in between until everything is completely melted and smooth.
- Tip the crushed biscuits into the chocolate mixture and stir until evenly distributed.
- Spoon the tiffin mixture into the prepared pan and spread it around, pressing down slightly to make an even layer.
- Melt the chocolate for the topping in short bursts in the microwave, then stir in the oil.
- Pour over the top of the tiffin and smooth it out. You can shake or tap the pan to encourage the chocolate to spread out evenly.
- Put in the fridge to set for at least 2 hours (even better if you can leave it overnight).
- Once chilled, let the tiffin sit at room temperature for a few minutes to soften up, then use a sharp knife to cut it into 16 squares.
Notes
Raisins - Scottish Tiffin traditionally has raisins in it, but I personally think raisins in baked goods are a crime, so I leave them out. If you'd like to add them, just stir in 150g (1 cup) of raisins at the same time as the biscuit crumbs.