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Grease and line a 20x20cm baking tin with baking parchment. Crush the digestive biscuits to 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 and dried fruits – roughly chop any larger pieces of fruit so they combine well.
In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt and then pour into the dry ingredients. Stir together until everything is really well mixed, 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 simmering water until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering, then chill for around 30-60 minutes, until firm. Slice into squares and store in an airtight container for up to 2 weeks.
Typical values per item when made using specific products in recipe
Energy | 1,180kJ/ 283kcals |
|---|---|
Fat | 16g |
Saturated Fat | 9.5g |
Carbohydrates | 30g |
Sugars | 19g |
Fibre | 2.2g |
Protein | 3.2g |
Salt | 0.5g |
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