Tiffin

Cakes, Biscuits and Bread  

Ingredients

300 gm Digestive biscuits
150 gm Dark cooking chocolate
100 gm Butter
1 Tbsp Single cream
150 gm Golden syrup
175 gm Sultanas
60 gm Pecan nuts

Method

Line a tin with cling film or baking parchment.

Melt the chocolate, butter and golden syrup in a saucepan or in a bowl in the microwave. Stir in the cream. Put the digestive biscuits into a plastic food bag and bash into pieces - not too fine. Stir the crushed biscuits, sultanas and chopped nuts (if used) into the chocolate mixture. Spread the mixture into the lined tin and press down with the back of a spoon. Put into a fridge to set, then cut into squares.

Notes

If you do not want to use nuts, add extra sultanas.

For a gluten-free version, use gluten-free digestive or rich tea biscuits and optionally some gluten-free rice crispies.

24 Sep 2023
Shirl Seath