Baking // Tiffin 

This is just the best stuff. It is ridicously easy to make, just mix some bits together, cover in chocolate and pop in the fridge. Boom!

You Will Need:

1 tin lined with greaseproof paper. Recipe calls for 8″x 10″tin, however I just use my brownie tray which is more rectangular

340g Crushed Digestive Biscuits
170g Stork
3 Dessert Spoon Cocoa Powder
100g Chopped Glace Cherries 
85g Raisins
140g Golden Syrup
250-300g Melted Chocolate (plain is best, but milk chocolate or a mixture of the two works well)
Method:

Mix the biscuits, stork, cocoa powder, cherries, raisins and golden syrup together in a large mixing bowl. Ensure it is well mixed and that there are no lumps of stork.

Next, press it into your tin until it is all evenly pressed in and as flat as you can get it.

Then pour your melted chocolate over the top (the amount will depend on the size of the tin that you use) and pop it into the fridge to set.

I would leave to set over night but you can leave it for a few hours until it is firm. Once ready, lift it out of the tin (using the edges of the greaseproof paper) and cut into small squares (around 1″across).

Tiffin is so easy to make and I have lost count of the number of people who have loved these over the years. 

It is great to throw together if you need a sweat treat for friends and don’t have the time or the ingrdients for baking.

Enjoy, and don’t forget to tag me, @millertracey on insta and @girlabouthome on twitter.

T

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