Chocolate Tiffin
Traditional Scottish Tiffin, made with crushed digestive biscuits, raisins, and a rich chocolatey base, topped with melted chocolate. This no-bake traybake is easy to make and perfect for bake sales, and popular in cafes and coffee shops.
PRINT RECIPE
Servings: 10 slices
INGREDIENTS
- 225 g Digestive Biscuits (approx. 15)
- 100 g Block Margarine or Butter
- 25 g Caster Sugar
- 3 tbsp Cocoa Powder
- 4 tbsp Golden Syrup (see Golden Syrup note below)
- 100 g Raisins
- 250 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.
NOTES
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Substitutions:
- Digestive Biscuits (Graham Crackers): 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 or Butter: Either works here, but if using margarine, the block (as opposed to the spreadable variety) is best.
- Chocolate Topping: Milk chocolate is traditional, but you can use dark or white or even a mix for a marbled effect, like my Tiffin.
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.Tried this recipe?
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