Tiffin is something I really loved as a kid, I used to make it with my mum for bake sales or just for a treat at home. I vividly remember making it for a Red Nose Day bake sale at my primary school – we put cherries on the top and through the biscuit mix. I liked the cherries so much, that from then on we never did them without.
When I became gluten free I was worried I would never get to eat a piece of tiffin again. But little did I know it is just as easy to make them without gluten and you cannot taste the difference. You just need to replace the biscuits with a gluten free alternative. Job done. Take a look:
- 110g (4 oz) butter
- 2 tablespoons sugar
- 2 tablespoons golden syrup
- 3 teaspoons cocoa
- 225g (8 oz) gluten free digestive biscuits (I used Prewetts. Approx 2 boxes)
- 6oz of raisins and chopped glacé cherries
- 225g (8 oz) milk cooking chocolate – approx 2 bars
- Crush the biscuits to form crumbs. I put mine in a plastic bag and bashed with a rolling pin.
- Melt the butter, sugar, cocoa and golden syrup in a pan.
- Once completely melted, take off the heat and add the biscuit crumbs, raisins and chopped cherries into the pan. Mix well to combine.
- Line the base of a square tin (about the size of a swiss roll tin will do). Pat down the mixture evenly to form the base.
- Melt the chocolate together over a bowl of boiling water and keep mixing until smooth.
- Pour the mixture into the tin and level out with a spatula. Cut some extra cherries in half and place into the chocolate where you would cut it into squares. I managed to make 16 out of a swiss roll tin.
- Leave to set in the fridge for atleast an hour.
- Take out of the tin and cut into sqaures. Tip: heat the knife up first with boiling water, this will help cut through the solidified chocolate.
Its quick, easy and super indulgent. I hope you love this recipe as much as I do!