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.
Notes
Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months wrapped tightly.
Cutting Tips: For clean cuts without chocolate cracking, ensure the tiffin is at room temperature and use a large, sharp knife with straight downward pressure.
Variations: Try soaking raisins in 2-3 tablespoons of whisky for a boozy version, or substitute raisins with chopped glacé cherries for a festive twist.
Biscuit Alternatives: Rich Tea biscuits, Abernethy biscuits, or graham crackers work well as substitutes for digestive biscuits.