Easy Chocolate Tiffin Recipe
In Scotland, Tiffin refers to the delicious traybake made of crushed biscuits, butter, sugar, raisins (sometimes cherries) and topped with a layer of melted chocolate. Rumour has it (aka, Wikipedia) that the chocolate tiffin recipe originated in Troon in Scotland in the 1900s, although I haven’t been able to find anything to substantiate this. You might sometimes see it called “fridge cake” as this simple recipe requires no actual baking. Instead, you mix all the ingredients together before allowing it to chill in the fridge. It’s also known as icebox cake, chocolate concrete cake, and no-bake chocolate biscuit cake.
Ingredients
- 375 g (3 3/4 cups) digestive biscuits
- 200 g (3/4 cups + 2 tbsp) unsalted butter
- 110 g (1/3 cup) golden syrup
- 40 g (1/3 cup + 1 tbsp) cocoa powder
- 40 g (3 tbsp) caster sugar
- 180 g (1 cup + 2 tbsp) raisins
- 300 g ( 1 3/4 cups) milk chocolate
Instructions
- 1
Grease and line a 20cm/8” square tin with...: Grease and line a 20cm/8” square tin with baking paper.
- 2
Put the digestive biscuits into a zip lock...: Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks.
- 3
Add the butter, golden syrup, sugar and cocoa...: Add the butter, golden syrup, sugar and cocoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently.
- 4
Once the mixture has melted, remove the pan...: Once the mixture has melted, remove the pan from the heat and add the digestive biscuits and raisins. Stir everything together well so the biscuits are completely coated in the butter mixture.
- 5
Transfer the mixture to your prepared tin and...: Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon.
- 6
Melt the chocolate in the microwave in 30...: Melt the chocolate in the microwave in 30 second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
- 7
Put the tin in the fridge for at...: Put the tin in the fridge for at least 2 hours to allow everything to set.
- 8
To prevent the chocolate layer on top from...: To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!
Cook it from the original
This recipe comes from scottishscran.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on scottishscran.com