Tuesday, February 2

Ginger Nut Tiffin

So gloomy January has finally come to an end! Hoorah!
Everyone's broken their resolutions (you must be made of steel if you haven't already), and the diets have all slipped- Oops.
And what better way to celebrate the fact that the worst month of the whole year is over?
Cake, of course.

This 'Ginger Nut Tiffin' is one that I whipped up in my spare time over Christmas. I wanted to make something quick, easy & that you could bung into the fridge and feed the masses. 
It's made with lots of ingredients that I had lying around the house over Christmas, is really flexible on adaptions & is perfect for those that are terrified of baking.

To make your own tiffin you will need:
- 200g Ginger nut biscuits
- 200g digestive biscuits
- 200g butter
- 100ml golden syrup (I only had maple in the cupboard which did the job fine!)
- 200g milk chocolate chunks
- Grated zest of 1 orange
- Handful of cranberries & pistachios to decorate
- 300g white chocolate

(Makes about 20 pieces)

In a large saucepan, put the butter on a low heat to slowly melt.

Pour in the golden syrup and the chocolate chunks & stir every now and again to stop the bottom from burning.

Whilst that's slowly melting together; pop the biscuits into a plastic bag and get bashing with a rolling pin until in small pieces. (Not breadcrumbs, but not ice bergs of biscuit either.)

Grate the orange zest & once the mixture in the saucepan is completely melted, tip in the biscuits and zest. Mix it all around with a wooden spoon until evenly coated.

Tip the tiffin base into a roasting tin/large rectangular pan and push down the mixture hard into the pan. The better you squidge the tiffin down with a spoon, the better it will hold its shape! 
(Tip: It might be easier to do this with a metal, warm spoon- do so by just keep on dipping the spoon in a mug of warm water)
Slide the tray into the fridge for an hour to harden.

After an hour, melt the white chocolate and pour evenly all over the tiffin. Sprinkle with some chopped pistachios and cranberries, and once again slide into the fridge for a couple of hours (or if possible, overnight.)

Slice up with a warmed knife to help the tiffin from cracking & keep them in the fridge if storing for a few days. (They keep absolutely fine but doubt they'll last that long!)

Hope you're all having a good week so far.

Just keep on remembering..... Life's too short to not have that piece of cake!

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