Okay, first thing’s first. Just look at them…
It had to be done. The focus is a bit romantically slapdash, but I feel like these babies can take it. Tiffin can handle whatever you throw at it; tiffin is a mighty and versatile treat, and it will not be brought to its knees by my slightly crappy photography.
Also, please mind the many month gap. I don’t think I need to tell you why it’s there, but just… mind you don’t trip on it.
In all seriousness though, please consider this recipe as naught but a set of guidelines. This is based on a basic tiffin recipe over at BBC GoodFood – I just changed the flavour profile and, if I’m honest, added an unreasonably large amount of chocolate. If you’ve got your ratios about right, you’re going to end up with tiffin; how that tiffin looks and tastes is entirely up to you. I’m not mad about raisins most of the time, but I think they’re delicious in this fruity, crunchy slab of goodness – you may completely disagree, and replace them with… I don’t know. More biscuits? I’m not here to judge.
It’s nearly Christmas, so I added some cocktail cherries to mine for a festive look, and the occasional pop of juicy sweetness in all that dark, chocolatey richness is very much my thing. Do what feels RIGHT – follow your heart and delicious tiffin shall surely follow.
Biscoff Tiffin (vegetarian)
Makes 18 squares
Preparation time: 10 minutes (+ cooling time)
Baking/roasting tin (mine is 30×20 – you really can’t go much bigger, and a smaller tin will allow you a better spread of chocolate) lined with foil; small saucepan; medium mixing bowl; two microwave-safe bowls or jugs; stirring and cutting items, such as spoons and knives – or well-sanitised sticks and sharp rocks.
- 225g Lotus biscuits
- 6 tbsp cocoa powder
- 3 tbsp sugar
- 3 tbsp golden syrup
- 150g butter
- Heaping handful raisins (or sultanas)
- 10 glace or cocktail cherries
- 100-150g milk chocolate
- 100-150g dark chocolate*
- 2 tbsp Biscoff spread (I used crunchy)
- Put your saucepan on a low heat with the butter (cut up a little, to make melting quicker), sugar, golden syrup, and cocoa powder. Leave it to melt, stirring occasionally, while you sort out the rest of the ingredients.
- Crumble up the biscuits – don’t crush them. You want some decent chunks in there, otherwise you’ll be eating chocolate-and-biscuit soup. While this doesn’t sound like a terrible prospect, it isn’t what we’re trying to achieve this fine day. Add the raisins and cherries, and pour over the cocoa mixture once it’s all melted together and smooth. Mix it all up with muscle and enthusiasm until everything’s properly combined and all the biscuits are coated with the chocolate, then scrape every bit of goodness into the prepared tin. Using the back of a spoon (or your hands), press the mixture into an even layer, making sure there are no gaps and it’s filling all the corners.
- Chill the base while you melt your chocolate. Break it up into a microwave safe bowl, then blast it in 30 second chunks of time, stirring every time you take it out, until you have a bowl of smooth, melted chocolate. At this stage, I understand that it’s difficult not to pour it directly into your mouth like Geraldine Granger faced with a chocolate fountain, but it’s worth the wait. Take the base out of the fridge and pour the chocolate over the top, smoothing it out into an even layer with whatever tool you think is best (spatula, offset spatula, super offset spatula, gold-plated spatula, etc.) and then get your Biscoff spread. Put it in the microwave in your remaining appropriate bowl/jug, then blast it for 30-60 seconds until melted. Stir, then drizzle over the chocolate and swirl it into a funky pattern with a dinner knife or skewer (or the spoon, if you’re a real vagabond).
- Chill it in the fridge for an hour or two, then cut into squares with a sharp knife. VOILA. Consume with gusto.
I hope you’re all doing well, and that your Christmases are all absolutely magnificent. Truly bananas. I hope you are able to descend on food, booze, and your loved ones with the enthusiasm of a freight train without any brakes.