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Ingredients
300g Belgian dark chocolate
150g Belgian milk chocolate
2 tbsp golden syrup
100g butter, plus extra for greasing
250g Waitrose Duchy Organic Highland All Butter Shortbread Rounds, chopped
175g nut and dried fruit selection
½ tsp Cooks’ Ingredients Gold Lustre Spray
Cooks’ Ingredients White Chocolate Stars and/or chocolate curls (optional)
Method
Grease a 20cm square baking tin and line the base and sides with baking parchment. Roughly chop the chocolates and put into a heatproof bowl with the syrup and butter. Place the bowl over a pan of barely simmering water, making sure that the bowl doesn’t touch the water, and melt until smooth, stirring often. Remove from the heat.
Stir the chopped biscuits into the melted chocolate mix and stir well to coat. Scrape
into the lined tin and smooth the surface.
Put the fruit and nut mix and gold lustre into a bowl and tumble together, until the fruit and nuts are shimmering. Spoon on top of the tiffin and press in slightly, then sprinkle with chocolate stars/curls, if using.
Chill for at least 4 hours, or overnight until solid, then lift from the tin using the paper to help. Cut into 16 squares using a sharp knife. Keep covered, in a cool place or the fridge if the weather is hot, for up to 4 days.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,381kJ/ 331kcals
Fat
21g
Saturated Fat
12g
Carbohydrates
31g
Sugars
23g
Fibre
2.7g
Protein
3.4g
Salt
0.3g
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