Ingredients:
- 8 oz (225 g) Unsalted Butter, cubed
- 4 Tbsp (60 ml) Golden Syrup (or Honey/Corn Syrup)
- 7 oz (200 g) High-Quality Dark Chocolate (70%), broken into pieces
- 2 Tbsp (15 g) Unsweetened Cocoa Powder
- 1/4 cup (50 g) Caster Sugar (or Fine Granulated Sugar)
- 1/4 tsp (1 g) Pinch of Sea Salt
- 8 oz (225 g) Digestive Biscuits (or Rich Tea/Graham Crackers)
- 1/4 cup (35 g) Dried Fruit (Optional: Raisins, Sultanas)
- 5 oz (100 g) Milk Chocolate or White Chocolate (Optional Topping)
Instructions:
- Grease and line an 8x8 inch (20x20 cm) square tin with parchment paper, leaving an overhang. Place the biscuits in a bag and use a rolling pin to crush them into rough pieces—aim for a mix of small crumbs and larger chunks. Set aside.
- In a medium saucepan over low heat (or using a bain-marie), combine the butter, golden syrup, and sugar. Stir until the butter is completely melted and the sugar is mostly dissolved. Remove the pan from the heat. Add the broken dark chocolate pieces, cocoa powder, and salt. Stir gently until the residual heat melts the chocolate into a smooth, glossy, homogenous mixture. Allow the base to cool for 2–3 minutes.
- Pour the crushed biscuits and any optional dried fruit into the chocolate mixture. Use a spatula to fold everything together until all pieces are completely coated. Spoon the mixture into the prepared tin. Using the back of a spatula or lightly greased parchment, firmly press the mixture down evenly into the tin to ensure it is compact.
- Cover the tin lightly with plastic wrap and transfer it to the refrigerator. Allow the tiffin to chill for a minimum of 3 hours, or until it is rock solid.
- Once fully set, use the parchment overhangs to lift the tiffin out of the tin. If using a topping, melt the optional chocolate (milk or white) and drizzle it decoratively over the chilled tiffin or spread it evenly as a glaze. Return to the fridge for 10 minutes to allow the topping to set, then use a large, sharp knife to cut the tiffin into 16 neat squares.