Baking
Tiffin (Joan’s variation)
Ingredients
- 400 gr. (14 oz.) chocolate (milk or plain)
- 175 gr. (6 oz.) butter
- 1½ tbsp. golden syrup
- 1½ tbsp. caster sugar
- 1½ level tsp. cocoa
- 425 gr. (15 oz.) sweet biscuits
- 75 gr. (3 oz.) sultanas
- 6 glacé cherries, chopped
- Tin size: approx. 30 x 20 cm. (12"x8")
Method
1
Melt the chocolate in a basin over hot water.
2
In medium-sized pan melt together the butter, sugar, cocoa and syrup.
3
Crush the biscuits to crumbs (a food processor can be used for this). The biscuits can be crushed to fine crumbs or left with some small pieces.
4
Now add the biscuits, sultanas and glacé cherries to the melted mixture in the pan together with half of the chocolate.
5
Put into a tin lined with waxed paper and spread flat.
6
Cover with the remaining chocolate and leave to set. Cut into squares.