Chocolate Tiffin

Ingredients

• 120 g digestive biscuits (8 biscuits)
• 50 g butter
• 25 g golden syrup (1 heaped tbsp)
• 15 g cocoa (1 heaped tbsp)
• 120 g chocolate (mix of milk & plain)
• pinch salt (if using unsalted butter)

Instructions

1. 1

   First, crush the biscuits, leaving some small chunks for bite. You can use a food processor, put the biscuits in a sealed bag and crush with a rolling pin, or put in a bowl and use the end of a rolling pin or a mug to crush them.

2. 2

   Put the rest of the ingredients in a saucepan and heat gently, to melt the butter and chocolate. Mix well to combine everything. If you prefer, heat gently in the microwave in short bursts.

3. 3

   Add the biscuit crumbs to the chocolate mixture and mix well to coat and combine.

4. 4

   Put the chocolate tiffin mixture into a prepared, lined square baking tin. Spread out evenly, working the mixture into the corners, and pressing it down well.

5. 5

   Chill in the fridge for at least two hours or overnight.

6. 6

   Lift the tiffin out of the tray with the lining paper. Cut into 16 squares with a sharp, heavy knife.