CHOCOLATE TIFFIN
I love tiffin and found this easy peasy tiffin recipe our whole family can't get enough of. I use dark and milk chocolate for the topping.
Provided by MikeysGirl
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 1h15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
- Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
- Refrigerate until set, about 1 hour. Cut into 20 pieces.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 25.6 g, Cholesterol 15.5 mg, Fat 12.1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 6.8 g, Sodium 97.7 mg, Sugar 8.2 g
EASY CHOCOLATE TIFFIN RECIPE
In Scotland, Tiffin refers to the delicious traybake made of crushed biscuits, butter, sugar, raisins (sometimes cherries) and topped with a layer of melted chocolate. Rumour has it (aka, Wikipedia) that the chocolate tiffin recipe originated in Troon in Scotland in the 1900s, although I haven't been able to find anything to substantiate this. You might sometimes see it called "fridge cake" as this simple recipe requires no actual baking. Instead, you mix all the ingredients together before allowing it to chill in the fridge. It's also known as icebox cake, chocolate concrete cake, and no-bake chocolate biscuit cake.
Provided by Phil & Sonja
Categories Sweet Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Grease and line a 20cm/8" square tin with baking paper.
- Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks.
- Add the butter, golden syrup, sugar and cocoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently.
- Once the mixture has melted, remove the pan from the heat and add the digestive biscuits and raisins. Stir everything together well so the biscuits are completely coated in the butter mixture.
- Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon.
- Melt the chocolate in the microwave in 30 second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
- Put the tin in the fridge for at least 2 hours to allow everything to set.
- To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!
Nutrition Facts : Calories 377 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 85 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHOCOLATE BISCUIT CAKE (THE QUEEN'S FAVORITE CAKE - TIFFIN RECIPE)
A chocolate and cookie concoction that is called a tiffin in the UK and happens to be Queen Elizabeth II's favorite cake!
Provided by adapted by Christina Conte
Categories Desserts
Time 25m
Number Of Ingredients 7
Steps:
- 1. Butter a 6" cake tin and line the bottom with parchment or waxed paper. 2. Break the tea biscuits into small pieces (about 1" long) and put into a bowl and set aside. 3. Beat the butter and sugar together until light and fluffy. 4. Melt the dark chocolate using the defrost function of the microwave or over a double boiler. Stop heating the chocolate when it is almost melted. Add the melted chocolate to the butter and sugar mixture and mix well until combined. 5. Gently add in the Rich Tea biscuit pieces until they are fully coated in chocolate mixture. 6. Put this into the prepared cake tin, carefully trying to fill all the air spots so there aren't holes in the bottom or middle of the cake (the bottom will be the top). 7. Place the tin in the fridge for about 4 hours. When ready to finish the cake, remove from the fridge and allow to stand for about 30 minutes. Run a knife around the edge and turn upside down onto a cooling rack placed on a sheet tray (or anything to catch chocolate drips). Remove the parchment paper. 8. Now, melt the dark chocolate for the coating in a double boiler or again in the microwave on defrost to slowly melt the chocolate, stirring at intervals. Stop heating the chocolate when there are still pieces of chocolate. Continue stirring off the heat until completely smooth. 9. Slowly pour the melted chocolate over the top and sides of the cake and smooth using a butter or palette knife. 10. Allow to set at room temperature. When set, remove the cake and place on a serving plate and decorate as desired.
Nutrition Facts : Calories 305 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 slice, Sodium 109 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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