Tinginys - Lithuanian Lazy Cookies

Tinginys loaf on a chopping board with a few slices sliced from it.

Tinginys - Lithuanian Lazy Cookies

Today we're making Tinginys, also known as 'Lithuanian Lazy Cookies'. 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 these cookies 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.

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Course: Dessert, Snack

Cuisine: Lithuanian

Prep Time: 10

Fridge time: 4

Total Time: 4 10

Servings: servings

Calories: 170kcal

Author: Maretha Corbett

Equipment

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

Metric - US Customary

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