CHOCOLATE TIFFIN RECIPE | BBC GOOD FOOD
Go all out and treat yourself to these chocolate tiffin slices, full of milk and dark chocolate, raisins and biscuit. Be warned: they won't last long!
Provided by KTibbetts85
Categories Afternoon tea, Treat
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Yield Serves 12-15
Number Of Ingredients 8
Steps:
- Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
- Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
- Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.
Nutrition Facts : Calories 266 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.39 milligram of sodium
VEGAN TIFFIN RECIPE | BBC GOOD FOOD
Make our vegan tiffin squares as a festive treat, packed with Christmas ingredients like ginger nuts, dried cranberries and pistachios. They're great for a party.
Provided by Sophie Godwin – Cookery writer
Categories Dessert, Treat
Total Time 18 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield Cuts into 25 small squares
Number Of Ingredients 6
Steps:
- Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.
- Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.
Nutrition Facts : Calories 127 calories, FatContent 9 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium
More about "tiffin ideas for dinner recipes"
BAILEYS CHOCOLATE TIFFIN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 30 minutes
Category Baking and desserts
Calories 0 calories per serving
- Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together, sprinkling a little glitter here and there as you swirl. Leave to set in the fridge for at least 4 hours. Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.
CRANBERRY AND GINGER TIFFIN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 30 minutes
Category Baking and desserts
Calories 535 calories per serving
- Put the butter, golden syrup and 500g white chocolate in a heatproof bowl, and melt them in a microwave – or by setting the bowl over a pan of simmering water – until you have a smooth mixture. Pour this over the biscuit mix and stir until everything is coated. Spoon the mixture into the tin and press down. Melt the rest of the chocolate and spread it on top, then shake the tin to settle the surface. Top with more chopped ginger if you like. Leave to cool and set completely (put it in the fridge if you need to). Lift the tiffin out of the tin, cut into squares and gift wrap.
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