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This is one of the easiest things ever to make and requires no baking. This recipe is gorgeous and a tin full of tiffin makes a really nice present. We used to be allowed to make this when we were small with leftover biscuits from Christmas.

A word of warning, though: ginger is dominant, so if you want to use ginger nuts, go the whole hog and add bits of crystallised stem ginger to the mixture too.

Also, shortbread tastes a bit horrible in tiffin.

Makes 15-20 slices.

you will need

200g dark chocolate, chopped

150g butter

2 tbsps golden syrup

300g biscuits (digestives, Rich Tea, Polo, fruit shortcake, etc)

200g sultanas

100g nuts, toasted and chopped


Line a square 25cm x 25cm tin with greaseproof paper.

Melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pot of simmering water. Stir occasionally to make sure everything is melting evenly.

Break the biscuits into bite-sized pieces and place in a large bowl. Don't worry if some bits are big, as they'll break down when you're stirring. Add the sultanas and nuts and combine well.

Pour the melted chocolate mixture over the biscuits and stir everything well to combine. Spoon into the tin. Compress and flatten the mixture with the back of the spoon.

Leave to set in a cold room or the fridge before cutting into bars.

Weekend Magazine