Today we're making Tinginys - Lithuanian Lazy Cookies as they are otherwise known. This is a classic Lithuanian treat and it will knock your socks off! This recipe is not only incredibly easy to make, but it's also downright delicious. No baking required either, which makes this recipe economical too.
You can whip up a batch of these wonderful cookies in 10 minutes, with minimal effort. We're also taking them to the next level by adding some peanuts and chocolate chips for a nutty crunch and extra chocolatey goodness. They make ideal tea-time treats, lunch box surprises and portable picnic snacks.
If you like this recipe, you may also like these popular Mars bar slices.
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What's to love about this recipe
- Easy to Make: This recipe is incredibly easy to make, with no baking required and only 10 minutes of prep time. It's a simple cake recipe and ideal to make with the kids.
- Delicious: The Tinginys have a rich, creamy texture complimented by the crunch of the biscuits and the peanuts.
- Customisable: Add in your favourite extras like raisins, dried cherries, pieces of toffee etc.
- Quick to make: Since it's so quick and easy to make, this recipe is perfect for busy people who don't have a lot of time to spend in the kitchen.
- No bake: This recipe doesn't require any oven time, making it very economical.
- Unique: Tinginys is a great introduction to the vastly underrated Lithuanian cuisine.
What is Tinginys and what's the history?
Tinginys is a no-bake Lithuanian dessert, made by mixing sweetened condensed milk, cocoa powder and crushed biscuits. It's also called "lazy cake" or "lazy cookies". It's served chilled, or at room temperature. You can customise it with dried fruits or nuts, but the original version just contains crushed up, plain biscuits.
The history of Tinginys is not well-documented, but it is believed to have originated in Lithuania or neighbouring countries in Eastern Europe. It is a very popular dessert in Lithuania and is often served during holidays and celebrations. Tinginys means 'lazy' in Lithuanian. Don't let their simple preparation fool you though - they are fantastic cookies to add to your repertoire!
How to pronounce it
Have a listen here on how to pronounce Tinginys the right way. Always good to get it right!
Key ingredient notes and substitutions
Plain biscuits - Any plain biscuits without a filling or additions like chocolate chips will work for this recipe. We use digestive biscuits, but you can also use Graham crackers, Tea biscuits, shortbreads etc. Just something with a neutral flavour and a texture that will hold up when drenched in liquid.
Peanuts - We add them whole, no need for chopping them smaller.
Chocolate chips - Use either milk, dark or white chocolate chips. Butterscotch would be lovely too!
Unsalted butter - We highly recommend using unsalted butter. There is already salt added in the biscuits you'll be using and that's sufficient.
Sugar - We add a tablespoon of sugar because we're using unsweetened cocoa powder. If you are using sweetened cocoa powder, you can leave the sugar out.
Sweetened condensed milk - Tins in the UK weigh around 397g to be exact. This might be slightly different in other countries, but just as long as you're using around 400g. A few grams under or over won't affect the outcome.
Cocoa powder - We would highly recommend using a good quality Dutch-processed, 100% unsweetened cocoa powder like Valrhona, Callebaut or Ghirardelli. Otherwise, use the cocoa powder available to you.
How to make Tinginys - Lithuanian Lazy Cookies
- Line a standard 2lb loaf tin (21cm x 11cm x 7cm) with plastic wrap, or cling film. Make sure you have a generous overhang of wrap. We will use the excess wrap to cover the top of the Tinginys later.
- In a large mixing bowl, crush the biscuits with your hands. You will need pieces of about 1-2cm (0.4"-0.8").
- Add the peanuts and the chocolate chips to the bowl of biscuits.
- Mix the peanuts and chocolate chips with the crushed biscuits.
- Dice the butter into slightly smaller pieces and add it to a small saucepan along with the sugar.
- Over a low heat, whilst stirring, heat until the butter is melted and the sugar dissolved. Don't allow it to boil.
- Add the sweetened condensed milk and the cocoa powder. Keep stirring for a further 2-3 minutes.
- Again, don't allow the mixture to boil, a very gentle simmer towards the end of the time is ok, and expected. Remove from the heat.
- Pour the warm chocolate mixture over the crushed biscuits.
- Stir through until all the biscuits are covered.
- Spoon the Tinginys mixture into the prepared loaf pan.
- Allow it to cool for about 10 minutes before covering the top of the tin with the plastic wrap overhang.
- Place in the fridge for a minimum of 4 hours, ideally overnight.
- Lift the block of Tinginys from the tin. Turn it upside down on a chopping board and remove the plastic wrap. Cut into slices. You can half the slices again for smaller portions.
Variations
- Add extras like raisins, dried cherries, dried cranberries or any dried fruit chopped into small pieces.
- Add any nuts of your liking.
- Add pieces of toffee, fudge or honeycomb.
- Instead of making this in a tin, you can also roll the mixture into a log shape, inside plastic wrap, and cut it into circles, like a chocolate salami.
- Drizzle melted chocolate over the 'loaf' or dust with cocoa powder.
Storage
Tinginys can be stored in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place away from direct sunlight, as they can become soft and lose their texture if they are exposed to heat and moisture. They will keep in the fridge for up to 1 week.
Can you freeze Tinginys?
Yes you can. It can be stored in the freezer in an airtight container for up to a month. However, keep in mind that the texture may change slightly after freezing and thawing.
More easy no-bake recipes
More recipes with chocolate
Raspberry and white chocolate blondies
Condensed milk chocolate cookies
Chocotorta - Argentinian birthday cake
Recipe
Tinginys - Lithuanian Lazy Cookies
Equipment you may need
- 1 1 standard 2lb loaf tin (21cm x 11cm x 7cm)
- 1 small saucepan
Ingredients
- 400 grams plain biscuits - like digestives, Graham crackers, shortbread etc
- 100 grams peanuts - whole, not chopped up
- 100 grams chocolate chips
- 200 grams unsalted butter
- 1 tablespoon sugar
- 1 tin sweetened condensed milk - circa 400g
- 3 tablespoons unsweetened cocoa powder
Instructions
- Line a standard 2lb loaf tin (21cm x 11cm x 7cm) with plastic wrap. Make sure you have a generous overhang of wrap. We will use the excess wrap to cover the top of the Tinginys.
- In a large mixing bowl, crush the biscuits with your hands. You will need pieces of about 1-2cm (0.4"-0.8"). See blog post for photo reference.
- Add the peanuts and the chocolate chips to the bowl of biscuits and mix through.
- Dice the butter into slightly smaller pieces and add it to a small saucepan along with the sugar. Over a low heat, whilst stirring, heat until the butter is melted and the sugar dissolved. Don't allow it to boil.
- Add the sweetened condensed milk and the cocoa powder. Keep stirring for a further 2-3 minutes. Again, don't allow the mixture to boil, a very gentle simmer towards the end of the time is ok, and expected. Remove from the heat.
- Pour the warm chocolate mixture over the crushed biscuits. Stir through until all the biscuits are covered.
- Spoon the Tinginys mixture into the prepared loaf pan. Allow it to cool for about 10 minutes before covering the top of the tin with the plastic wrap overhang.
- Place in the fridge for a minimum of 4 hours, ideally overnight.
- Lift the block of Tinginys from the tin. Turn it upside down on a chopping board and remove the plastic wrap. Cut into slices. You can half the slices again for smaller portions.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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