Another day, another tray bake. I know I always say tray bakes are super easy but this one really does take the biscuit! And if we’re being completely honest, I’ve not felt myself recently and as such the desire to bake has just not been there. So I needed something super simple just like Tiffin to get back into my baking routine.
Tiffin is another one of these recipes which until I start digging around for a bit more information on it, I did not realise was Scottish. I feel like there’s so much of my food-life of which I assume the world is aware of but in actual fact they’ve no idea what I’m on about. That being said I do think Tiffin has grown in popularity and as such people are more familiar with the simple pleasures of this biscuit-y delight.
In terms of ease, this recipe is incredibly simple and one that we will generally always have the ingredients ready to whip together. Plus the crushing of biscuits is some what therapeutic, particularly when like myself, you’re not feeling 100% and need some sort of release!
Like most of my favourite recipes, this Tiffin can also be mixed up and altered to suit your own taste. Traditionally it calls for the tray bake staple of biscuits to be used; Digestives. That’s not to say you can’t opt for your own favourite, such as Rich Teas or Ginger Snaps. Or how about instead of raisins so dried cranberries or some dried apricots? The options are endless!
Granny’s Top Tips
♥ For easy biscuit crushing, whack the digestives into seal-able sandwich bag and bag with a rolling pin. This saves you getting crumbs all over your kitchen and also means your don’t need to wash your rolling pin at the end.
♥ Score your chocolate before cutting your Tiffin to avoid it cracking.
- 100g Butter
- 25g Caster Sugar
- 3 tbsp Cocoa Powder
- 4 tbsp Golden Syrup
- 225g Digestive Biscuits (approx. 15)
- 100g Raisins
- 200g Milk Chocolate
- White Chocolate to Decorate (optional)
- Line your tray-bake tin with greaseproof paper. A 20cmx20cm tin (or equivalent) is ideal.
- Crush your digestive biscuits. You want most of it to be quite fine but leave some bits in bigger chunks to give your Tiffin a bit of texture.
- Add the butter, sugar, cocoa powder and golden syrup to a large bowl and melt over a bain-marie or in short burst in the microwave.
- Stir in the biscuits and raisins and mix well. Press the mixture into your pre-lined tin.
- Melt the milk chocolate in a bain-marie or in short bursts in the microwave. Pour over the biscuit mixture and smooth over evenly. Decorate with melted white chocolate if desired.
- Leave to set in the fridge for at least an hour but ideally over night before cutting into individual portions.