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.
Servings: 10 slices
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.
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.
