Cranberry and white chocolate tiffin.

Cranberry and white chocolate tiffin.

I’m a bit of a tiffin addict. It has been my favourite tea time treat for as long as I can remember. I still use my mum’s recipe (albeit with the occasional twist) to this day. This tiffin is slightly different, as it has no cocoa in the biscuit mixture. Flavour comes from the orange infused cranberries I have added to the tiffin layer. I saved a few to scatter on the white chocolate topping too. Quick and simple enough to rustle up for Christmas and a tasty treat for guests too.

Cranberry and white chocolate tiffin.

250g shortcake/digestive biscuits

125g butter (melted)

1 tbsp golden syrup

75 g orange infused cranberries (or plain ones if you prefer)

200g white chocolate – melted

 

How to …

1. 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.
2. In a large saucepan melt the butter and syrup together to make a sauce.
3. Pour the  sauce onto the biscuit crumbs and combine thoroughly.
4. Now add in 50 g of the cranberries and give it a stir.
5. Tip the cranberry rubble into a cling film lined 6″ square tin and press down. Put into the fridge to set.
6. Once set melt the chocolate and pour over the biscuit base, scatter over the remaining cranberries. Refrigerate once more until the chocolate is set. Cut into wedges and serve. This is best served from the fridge as it is only the cold that holds it together.

I found the orange infused cranberries in Sainsburys (£1 for 75g) but you could easily substitute plain cranberries).

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