Saturday, 3 December 2011

Ginger & Apricot Tiffin

Photo: © childsdesign

Tiffin is a sweet treat that requires no baking and is quick and easy to make. It is often made with digestive biscuits but as I like to experiment with flavours, I tried using ginger nuts instead which made the tiffin taste quite indulgent. Actually this recipe is very indulgent as I used rich chocolate. Many tiffin recipes contain nuts too, but this one is rather simpler but the end result is luxurious and almost truffle-like without any nutty intrusions that I sometimes find can give a rather dry texture.

200g unsalted butter
200g plain chocolate (minimum 70% cocoa solids)
1tbsp runny honey
225g ginger nut biscuits
150g dried ready-to-eat apricots

Grease a loaf tin or square dish with butter and line with baking parchment.
Place a large bowl over a saucepan of barely simmering water. Put in the butter, chocolate and honey and allow to melt and stir briefly to combine.
Crush the biscuits coarsely. It is good to have a mixture of more finely crushed to just broken biscuit pieces.
Chop the apricots coarsely.
Add the biscuits and apricots to the now melted chocolate and butter mixture and stir really well, making sure the biscuit and apricot pieces are well coated and evenly distributed.
Pour the mixture into the tin and spread out evenly. Leave to cool then place in the fridge to set.
When set, turn out the tiffin on to a board and cut into slices.


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