Along with my chocolate chip shortbread, tiffin is one of my favourite little treats to have with a tea/ coffee. Chocolate, raisins, golden syrup & digestives to add that crunch, what more can you want. Be warned they are very moorish as my mother found out.
- 110g Unsalted Butter
- 50g Caster Sugar
- 4 Tbsp Golden Syrup
- 4 Tbsp Cocoa Powder
- 225g Digestive Biscuits (Crushed)
- 100g Raisins
- 400g Milk Chocolate
- In a saucepan, melt the butter, sugar, syrup and cocoa. Add the biscuits and raisins when melted. Stir to combine.
- Pour the mixture into a 20x20cm traybake tin, or a Swiss roll tin and press down.
- Melt the chocolate in whichever way you seem fit. I always place a heat proof bowl over a pot of simmering water to melt the chocolate, however using a microwave may suit you better. Once melted pour over the mixture in the tin.
- Place the tin into the fridge and leave for about 1 hour to set. To serve, cut into bitesized chunks.