My famous, traditionally Scottish recipe for no-bake chocolate Tiffin. Crunchy-chocolatey biscuit & raisin base, topped with yummy milk chocolate. Just like you’d find in any good coffee shop or cafe.
Another day, another tray bake. I know I always say tray bakes are super easy, but this one really does take the biscuit! 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 me back into my baking routine.
Tiffin is another one of these recipes that, when I started digging around for a bit more information on it, I first realised it was a Scottish recipe.
I feel like there’s so much in 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 chocolate Tiffin recipe is incredibly simple, and one which we will generally always have the ingredients ready to whip together. Plus, the crushing of biscuits can be somewhat therapeutic, particularly when, like me, you’re not feeling 100% and need some sort of release!
Like most of my favourite recipes, this Scottish Tiffin can also be mixed up and altered to suit your own taste. Traditionally, it calls for the biscuit of most tray bakes 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 using dried cranberries or some dried apricots instead of raisins? The options are endless!
Top Tips for Traditional Tiffin:
• No digestives? No problem: If you can’t get digestive biscuits where you are in the world, simply swap them for Graham Crackers.
• Crush your biscuits: For easy biscuit crushing, whack the digestives into a sealable sandwich bag and hit it with a rolling pin. This saves you getting crumbs all over your kitchen and also means you don’t need to wash your rolling pin at the end.
• Press Firmly Into the Tin: Use the back of a spoon to press the mixture down firmly into the corners and edges of your tin. This helps the Tiffin hold together properly once it’s set.
• How do you cut chocolate tray bakes neatly: Start by letting your tray bake set completely in the fridge, and then come to room temperature again. Then score the top of the chocolate where you want to cut it first. Next, cut right through the tray bake with a large, sharp knife, with confidence! It won’t be perfect every time, but it does get easier with practice.
More Chocolate Tray Bakes You'll Love:
Tiffin
INGREDIENTS
- 100 g Butter or Margarine
- 25 g Caster Sugar (Superfine Sugar)
- 3 tbsp Cocoa Powder
- 4 tbsp Golden Syrup (
Substitutions ) - 225 g Digestives Biscuits (Graham Crackers) approx. 15
- 100 g Raisins
- 230 g Milk Chocolate
- White Chocolate to decorate optional
INSTRUCTIONS
- Grease and line a 20x20cm (8-inch) baking tin with greaseproof paper and set aside.
- 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/margarine, sugar, cocoa powder, golden syrup and 30g of milk chocolate to a large bowl and melt over a bain-marie, or in short burst in the microwave, stirring often.
- Add the crushed biscuits and raisins, and mix well. Press the mixture into your pre-lined tin.
- Melt the remaining milk chocolate in a bain-marie, or in short bursts in the microwave, stirring often. Pour the chocolate over the biscuit mixture and smooth over evenly, right into the corners. Decorate with melted white chocolate if desired.
- Leave to set in the fridge for at least 2 hours (but ideally over night) before cutting into individual portions.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Store your tiffin in an airtight container in the fridge. It’ll keep well for up to 1 week - if it lasts that long!
- Make Ahead: Tiffin is ideal for making ahead. It needs a good few hours to set, so making it the night before works perfectly.
- Freezing: Slice into portions and pop in a freezer-safe container, with baking paper between layers. Defrost in the fridge overnight before serving.
- Substitutions:
- Digestive Biscuits: Rich Tea or Hobnobs work too - in fact, any biscuit will probably work. For those outside the UK, Graham Crackers are a close alternative to Digestive Biscuits.
- Raisins: You can swap these for sultanas, dried cherries, or chopped dried apricots - whichever you prefer.
- Margarine/Butter: Either works here, but if using margarine, the block (as opposed to the spreadable variety) is best.
- Golden Syrup: Corn syrup, honey, or maple syrup can be used in this Tiffin recipe. See my "What is Golden Syrup" guide for more details on substitutions.
- Chocolate Topping: Milk chocolate is traditional, but you can use dark or white or even a mix for a marbled effect, like my Tiffin.
What is Scottish Tiffin?
How to make Tiffin?
Can I customise Tiffin to suit my taste?
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
Originally published in August 2016. Updated in July 2025.
ABOUT THE AUTHOR
Amy Reid
Amy is the voice-behind and creator-of Baking with Granny. The daughter of a professional baker, Amy grew up in the house which was filled with cakes & bakes. Once her own two children came along (and her mother became “Granny”), it was suddenly obvious that many of their family recipes would be lost in time, if not written down now. And Baking with Granny was born! Amy now takes Granny’s recipes from years gone by and transforms them from bakery quantities, to easy home baking recipes that people around the world can make and enjoy.
19 responses
Entered this into our local flower show and won 1st prize! Thank you Amy for your amazing recipe :)
Hey, you’re the goto expter. Thanks for hanging out here.
Saw you at the foodies festival, Edinburgh last week- tiffin was VERY yummy! Just wanted to ask, Can golden syrup be substituted for honey? X
Hello Stef!
I’m glad you enjoyed the Tiffin – I’m just happy it was so well received!
In terms of substituting with honey, you certainly could. It may alter the taste slightly with honey having such a distinctive taste, and depending on your choice of honey, you may need to experiment with quantities and consistency but by all means it is a good alternative to Golden Syrup.
In fact I do have a post on Golden Syrup, including alternatives for those who can’t obtain it (usually in the States) as well as a bit of history, including that it was originally a popular, cheaper option to using honey in recipes! (https://bakingwithgranny.co.uk/tips/golden-syrup/)
Hope that help :)
One of the best things in the world ! Love love love it xxx
Love this recipe! didn’t have everything in so had to substitute sultanas for raisins and raided the bairns chocolate stash so used a mixture of milk, dark and hazelnut chocolate, worked out fine and tastes delicious, thank you
Hello, I live abroad and am unable to get digestive biscuits, can you suggest any other type of biscuit to use instead.
Thank you
Hi Brenda, I think a close equivalent is graham crackers?
I use ginger nut biscuits and add some stem ginger to the mix. Just gives it a wee bit of a lift I feel.
Love this receipe. Going to give as xmas presents, but how long will it last in sealed tins. Thankyou. Lin
Oven temp and baking time please.
Saw baking time is 2 hours, still need oven temperature please!
Hi Ray. The baking time refers to the total time to make Tiffin. It doesn’t actually involve any baking, so no oven temperature required.
The exact recipe my Mother aged 85 made occasionally as a treat when we were children. She got it in Aberdeenshire where she grew up. Fab recipe.
This was AMAZING! It was gone before I had a chance to take a photo!! Making it again this weekend for hungry grandson and his university friends! Will try to get a photo before it disappears!
Hello recipe looks good what is the alternative for raisins or sultans?
Fabulous recipe, I added a few chopped nuts and a few mini marshmallows. Yummy thank you
Hi Amy,
Have you ever tried making ‘ LARDY CAKE ‘ — it is very popular in parts of Southern England especially in Wiltshire, Dorset, Berkshire and to some extent Hampshire.
If so, I would be interested in knowing if you have a recipe for it and details of how to make it.
May thanks,
David
Great recipe and my sons favourite, he actually puts in requests for them.