This chocolate tiffin recipe creates the perfect no-bake Scottish traybake that’s been my go-to dessert for busy weekends.
After discovering this delightful treat during my travels through Scotland, I’ve made it countless times for family gatherings and potluck dinners.
The combination of crushed biscuits, rich chocolate, and sweet raisins creates an irresistible fridge cake that requires zero baking skills.
This simple recipe takes just 15 minutes to prepare and delivers consistent results every single time.
What You Need for Chocolate Tiffin
Here are the essential ingredients for making authentic Scottish tiffin:
- 375g digestive biscuits (or graham crackers for North American bakers)
- 200g unsalted butter
- 110g golden syrup
- 40g cocoa powder
- 40g caster sugar
- 180g raisins (optional but traditional)
- 300g milk chocolate for topping
I always keep these pantry staples on hand because this chocolate concrete recipe is my emergency dessert solution.
The beauty of tiffin lies in its flexibility – you can swap raisins for dried cherries or even omit them entirely based on your family’s preferences.
Essential Equipment
You’ll need these basic kitchen tools:
- 8×8 inch square baking tin
- Large saucepan
- Wooden spoon
- Ziplock bag and rolling pin
- Microwave-safe bowl
- Baking paper
Most home bakers already have these items, making this icebox cake incredibly accessible for beginners.
Step-by-Step Instructions
Follow these simple steps for perfect results:
- Prepare your tin – Line an 8-inch square pan with baking paper, leaving overhang for easy removal.
- Crush the biscuits – Place digestive biscuits in a ziplock bag and bash with a rolling pin until you have mostly fine crumbs with some chunky pieces.
- Make the base mixture – Combine butter, golden syrup, cocoa powder, and sugar in a large saucepan. Melt over low heat while stirring constantly.
- Combine everything – Remove from heat and fold in crushed biscuits and raisins until completely coated.
- Press and shape – Transfer mixture to your prepared tin and press down firmly with the back of a spoon.
- Add chocolate topping – Melt chocolate in 30-second microwave bursts, stirring between each interval. Pour over the base and smooth evenly.
- Chill and set – Refrigerate for at least 2 hours until completely firm.
The key to success is ensuring your butter mixture doesn’t get too hot, which would make the biscuits soggy instead of maintaining their lovely texture.
Pro Tips for Perfect Tiffin
These expert techniques guarantee bakery-quality results:
- Room temperature cutting – Let your fridge cake sit at room temperature for 30 minutes before slicing to prevent chocolate cracking
- Sharp knife method – Use a large, sharp knife and press straight down rather than sawing motions
- Consistent biscuit size – Aim for mostly small crumbs with occasional larger chunks for the best texture
- Quality chocolate matters – Use good milk chocolate for the smoothest, most delicious topping
I learned these tricks through trial and error during my early tiffin-making days, and they’ve transformed my results completely.
Delicious Variations
Try these creative twists on the classic recipe:
- Boozy tiffin – Soak raisins in 2-3 tablespoons of whisky for added Scottish flair
- Cherry version РReplace raisins with chopped glac̩ cherries for a festive touch
- Adult-friendly – Add a splash of Baileys to the base mixture for grown-up gatherings
- Nut lovers – Include chopped almonds or hazelnuts for extra crunch
My family’s favorite variation includes whisky-soaked raisins, which adds incredible depth to this already amazing no-bake chocolate slice.
Storage and Serving
Keep your chocolate tiffin fresh with these storage tips:
- Refrigerator storage – Store covered for up to 5 days in the fridge
- Freezer option – Wrap tightly and freeze for up to 2 months
- Serving suggestions – Cut into 16 squares for perfect portion sizes
- Best temperature – Serve at room temperature for optimal flavor and texture
This chocolate biscuit cake travels beautifully to picnics and parties, making it my most requested potluck contribution.
Why This Recipe Works
This traditional Scottish recipe succeeds because of several key factors:
- Simple technique – The butter-syrup mixture binds everything together perfectly without complex steps
- Quality ingredients – Basic pantry staples create maximum flavor impact
- Perfect texture contrast – The chocolate topping provides essential contrast to the crunchy base
- No-bake convenience – Perfect for hot summer days when you want homemade dessert without heating up your kitchen
- Make-ahead friendly – You can prepare it the night before any gathering
- Universal appeal – I’ve served this fridge cake to dozens of people over the years, and it never fails to impress both children and adults
This chocolate tiffin recipe has become my signature dessert because it’s foolproof, delicious, and always disappears quickly.
Give it a try, and I guarantee it’ll become your new favorite no-bake treat too.
Easy Chocolate Tiffin Recipe
Ingredients
Equipment
Method
- Line an 8-inch square baking tin with baking paper, leaving overhang for easy removal.
- Place digestive biscuits in a ziplock bag and bash with a rolling pin until you have mostly fine crumbs with some chunky pieces remaining.
- In a large saucepan, combine butter, golden syrup, cocoa powder, and caster sugar. Melt over low heat while stirring constantly until smooth and combined.
- Remove from heat and fold in the crushed biscuits and raisins (if using) until everything is completely coated with the butter mixture.
- Transfer the mixture to your prepared tin and press down firmly with the back of a spoon to create an even, compact layer.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each burst until smooth. Pour over the tiffin base and smooth into an even layer.
- Refrigerate for at least 2 hours until completely firm and set.
- Before cutting, let the tiffin sit at room temperature for 30 minutes to prevent chocolate cracking. Cut into 16 squares using a sharp knife with straight downward motions.