Another one of the sweets I made at Christmas was Tiffin, which can be made in different ways. The recipe I use regularly is one which my sister-in-law gave me years ago when she first introduced me to it. I now have little additions and tweaks of my own that I sometimes use also.
It is very more-ish and usually a hit with anyone who likes chocolate - although there are nuts in it too, so probably not very popular with those that suffer from allergies to nuts! You could alter the recipe slightly to suit, however.
Here's the recipe for this delicious sweet:
1/2lb (8 oz) Digestive biscuits (or any plain biscuits)
1 Tbsp Caster sugar
1 Tbsp Drinking Chocolate or cocoa powder
1 Tbsp (or more, if preferred - I often add more of this) Golden Syrup.
1/4lb (4oz) Margarine
6-8oz Cake Chocolate (the more the better, it's nice to have a thick layer of choc on the top!
4-6oz each of Glace cherries and walnuts.
- Crush the biscuits inside a large food bag, using a rolling pin the make them almost the size of bread-crumbs. You can leave larger bits in if you like, it just makes the mixture stick together easier if the biscuits are finely crushed.
- Chop the glace cherries and walnuts into tiny pieces - again this is up to you, but I prefer to chop them very small so that I can cut through the tiffin easier when it is set.
- In a saucepan, melt the golden syrup, margarine and sugar to create a runny sauce consistency. I have also added a few drops of vanilla essence at this point as a variation, or some runny honey.
- Add the cocoa powder, crushed biscuits, cherries and walnuts to the pan and mix well. Press the mixture into a greased tin or one lined with parchment paper. ( I usually use a lasagne dish for this, too!)
- Melt the chocolate either in the microwave according to the manufacturer's instructions, or slowly in a pyrex bowl over a pan of boiling water. Once it is melted, pour the chocolate over the top of the tiffin mixture, spread evenly and refrigerate until set.
- Cut into small, bit-sized squares and eat!