|There wasn't much left of this batch |
Both recipes are really easy but I thought I'd share the biscuit cake. Some would call this Tiffin Cake but I omit the raisins so it's more of a biscuit cake than a traditional Tiffin. I was given this recipe by my Step Dad but I believe is was originally his Mum's recipe, who is a very good baker indeed. It takes less than 5 mins to prepare and requires no actual cooking so is great for baking with the kids.
Here's what you need . . .
200g of unsalted butter, diced
250g (approx) crushed digestive biscuits
100g brown sugar (or muscavado)
3 tablespoons of Golden Syrup
2 tablespoons of cocoa powder
1 large bar of chocolate (I use Galaxy but just use whatever kind you prefer)
Optional: you can add dried fruit (100g) if you wish
Here's How . . .
- Crush the digestives by putting them in a sandwich bag and crushing them with your hands or rolling pin.
- Add the crushed biscuits, sugar, butter, Golden Syrup and cocoa powder to a large mixing bowl.
- Using a spoon or I actually prefer my using my hands, mix all the ingredients together until the form together and the sugar and butter are creamed. You should be able to roll the mixture into a large ball.
- Melt the bar of chocolate. You can do this in the microwave but I prefer to melt in on the hob by putting it in a glass bowl which I place on top of a pot of simmering water.
- Spoon your Tiffin mixture into a square baking tin (about 23cm) and flatten it down with a spoon.
- Pour over the melted chocolate and smooth over to cover the Tiffin.
- Place the tin in fridge, preferably over night but for at least 4 hours to allow the mixture to set.
- Using a sharp knife, cut into squares, as big or as little as you like!
Variations: Sometimes I use the Tiffin mixture and roll it into little truffle sized balls. I cover them in vermicelli and let them set in the fridge. These are to die for!