Guest Posting for me today is Ruth, a 36 year old, mum of two from the West Midlands. Ruth’s a Lifestyle blogger, High school teacher and full time tea drinker.
Ruth blogs at www.craftwithcartwright.co.uk where she writes about recipes, reviews, parenting and crafts. Pop along when you’ve seen this yummy recipe and see her on her blog.
Chocolate and Cherry Tiffin Recipe.
Tiffin is a cold set hard pressed chocolate and biscuit combo. You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. In an attempt to make it slightly healthier I’ve added dried cherries, you could also try sultanas, cranberries or even figs. But be warned this is a calorific treat and should not be consumed in one sitting.
I also included in brackets how to make it gluten free, which is pretty simple with some ingredient substitutions.
You will need:
- 225g digestive biscuits, (gluten free version) crushed
- 100g dried cherries
- 100g butter
- 25g sugar
- 3 tbsp cocoa powder (check gluten free)
- 4 tbsp golden syrup
- 225g plain chocolate (check gluten free, I use green and Blacks)
- First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
- Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
- Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
- Once melted, combine the butter mixture with the biscuits in the mixing bowl.
- Press the mixture into an 8” square tin and leave to cool.
- Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
- Then spread it over the top of the biscuit mixture whilst still in the tin.
- When set, remove the tiffin from the tin and cut into squares using a sharp knife.
You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief.
- 225 g digestive biscuits gluten free version
- 100 g dried cherries
- 100 g butter
- 25 g sugar
- 3 tbsp cocoa powder check for gluten free
- 4 tbsp golden syrup
- 225 g plain chocolate check for gluten free
-
First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
-
Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
-
Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
-
Once melted, combine the butter mixture with the biscuits in the mixing bowl.
-
Press the mixture into an 8'' square tin and leave to cool.
-
Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
-
Then spread it over the top of the biscuit mixture whilst still in the tin.
-
When set, remove the tiffin from the tin and cut into squares using a sharp knife.
Let others know about this chocolate and cherry delight, they will love it!Click To Tweet
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