Chocolate Tiffin
Tiffin is oh-so-simple to make and is a crowd-pleaser with young and old alike. Found in cafes throughout picturesque Scotland, it also takes a prominent spot during Burns Night, bake sales and leisurely afternoon teas.We are elevating our recipe by skipping the more traditional use of cocoa powder and going all-in with pure milk chocolate.
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Servings: 16 triangles
Calories: 399kcal
Equipment
- 1 20cm x 20cm (8" x 8") square tin
Ingredients
For the tiffin
- 400 grams milk chocolate
- 100 grams unsalted butter
- 250 grams shortbread biscuits
- 100 grams raisins or sultanas
- 80 grams glace cherries
- 50 grams salted peanuts
For the chocolate swirl topping
- 100 grams milk chocolate
- 100 grams dark chocolate
- 100 grams white chocolate
- glace cherries for decoration - about 8 cherries, halved
- peanuts for decoration
Instructions
- Line a 20cm x 20cm (8" x 8") square tray with parchment paper. It's essential to line the tray and leave a slight overhang of paper. A big help when it comes to effortlessly removing the tiffin later on.
- Roughly chop the shortbread, glace cherries and salted peanuts. Set aside.250 grams shortbread biscuits, 80 grams glace cherries, 50 grams salted peanuts
- Break up 400g of milk chocolate into a large mixing bowl, then add the butter.400 grams milk chocolate, 100 grams unsalted butter
- Microwave in 30-second bursts, stirring after each, until the butter and chocolate are fully melted. Mix them well together.
- Add the chopped shortbreads, cherries, peanuts and raisins to the melted chocolate.100 grams raisins or sultanas
- Fold all the ingredients together. No need to be gentle as it takes a bit of elbow grease. Ensure all the pieces are well-covered in the chocolate. A firm squishing motion with a large, sturdy spoon works wonders.
- Tip the tiffin mixture into the prepared tin. Using the same large, sturdy spoon, press the mixture down, working it into all the corners.
- Smooth the top of the tiffin with the back of a spoon. For any stubborn large pieces of biscuit sticking up, crush them into the chocolate with the spoon. Set aside.
- In three separate bowls, melt 100g each of dark, milk and white chocolate in the microwave. Make sure the chocolate is fully melted and has a smooth, runny consistency.100 grams milk chocolate, 100 grams dark chocolate, 100 grams white chocolate
- Randomly dollop spoonfuls of each chocolate across the surface of the tiffin.
- Use a fork to swirl the melted chocolate for a marbled effect.
- While the chocolate topping is still warm, dot additional pieces of glace cherries and peanuts across the surface.glace cherries for decoration, peanuts for decoration
- Place the tray in the fridge for a minimum of 2 hours to set.
- Once the tiffin is set, lift it from the tray and place it on a chopping board. Use a large, sharp knife to slice the tiffin into squares, bars or triangles.If you notice the chocolate topping is breaking, dip the knife into a jug with boiling water, wipe it dry and then make the slices.
**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
Calories: 399kcal | Carbohydrates: 46g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 83mg | Potassium: 278mg | Fiber: 4g | Sugar: 28g | Vitamin A: 18IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 2mg
