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Grease and line a 20x20cm baking tin with baking parchment. Crush the biscuits into crumbs, either using a food processor or a bowl
and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder, dried fruit and cherries.
In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt flakes, then pour into the dry ingredients. Stir together until everything is really well mixed, then tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.
Meanwhile, melt both chocolates together in a bowl over a pan of gently simmering water, until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering. Sprinkle with Easter chocolate, then chill for 30 minutes, or until firm.
Slice into squares (see tip below for how to do this) and store in an airtight container for up to 2 weeks.
Warm a sharp knife in boiling water before cutting, to get really neat squares of tiffin.
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