Easter egg tiffin.
I am not sure if there is a collective noun for a group of food bloggers (a gluttony perhaps?) but last week a number of us met up thanks to the generous hospitality of Farrah and her delicious Maple Moose Butter.
Everyone brought a contribution for the brunch table, which consequently groaned under the weight of the delights on offer. Devouring everything from oysters to the most amazing maple syrup brownie cake we had a blast.
Easter egg tiffin
250g shortcake/digestive biscuits
125g butter (melted)
1 tbsp golden syrup
1 small bag mini creme eggs
1 small bag mini eggs for decoration
1 big bar chocolate, milk or plain as you prefer
6″ x 6″ tin – buttered
How to …
- In a mixing bowl, using the end of a rolling pin, crush the biscuits into crumbs. You could use the fill a plastic bag and whack with a wooden spoon method if you want. You could use a food processor but that takes all the fun out of it.
- In a large saucepan melt the butter, cocoa and syrup together to make a sauce.
- Pour the chocolate sauce onto the biscuit crumbs and combine thoroughly.
- Unwrap the mini creme eggs and crush them slightly, mix into the crushed biscuit mix.
- Tip the chocolaty rubble into a buttered tin and press down. Put into the fridge to set.
- Once set melt the chocolate and pour over the biscuit base. Scatter with the mini eggs. Refrigerate once more until the chocolate is set. Cut into squares and serve. This is best served from the fridge as it is only the cold that holds it together.