As seen at Foodies Festival Edinburgh 2017!
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.
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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.
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- 100g Butter
- 25g Caster Sugar
- 3 tbsp Cocoa Powder
- 4 tbsp Golden Syrup
- 225g Digestives Biscuits
(approx. 15)
- 100g Raisins
- 230g Milk Chocolate
- White Chocolate to Decorate (optional)
(approx. 15)- Line your tray-bake tin with greaseproof paper. A 23x23cm baking tray
(or equivalent) is ideal. 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, 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.
- Stir in the 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 over the biscuit mixture and smooth over evenly. 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.
(or equivalent) is ideal. Set aside.
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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