In India Tiffin is a small meal or snack but in the UK it is a chocolatey-biscuity no bake cake. We decided to make bite sized versions today though, with a bit of tweaking to our usual recipe.
The children had so much fun crushing biscuits for our easy lime and ginger cheesecake recently that I wanted to give them another go at it and this recipe gave us the chance. I’d bought some silicone moulds like the one below* and wanted to try them out. They were great, the tiffin didn’t stick to them at all and they were really easy to remove once they had set.
Tiffin usually has raisins but we left these out because the bites were small enough that I didn’t want them to end up being more raisin than biscuit. I did miss the texture of the fruit in them, though. Next time I’ll add raisins, glacé cherries or dried apricots, but chop them small enough that they don’t take over the small sweets. You could even try adding some chopped nuts.
When making slices of Tiffin I like to roughly crush the biscuits so that there are both large and small pieces. For these smaller sweets, though, I crushed them as small as possible.
A slice of Tiffin also has a chocolate topping. I had planned to cover these bites in melted chocolate and let them set in the fridge but we couldn’t wait to eat them 😆. If you do decide to do this wait until the Tiffin has set in the fridge before breaking a 200g slab into squares them heat in the microwave in 20 second bursts, stirring each time, until melted. Line a baking tray or two (depending on the size of your bites) with greaseproof paper before dunking each one in the melted chocolate and setting it on the lined tray to set in the fridge. Alternatively you could drizzle melted chocolate over the top of each one. Yum.
- 200g digestive biscuits
- 100g margarine
- 1 tbsp sugar
- 1 tbsp syrup
- 2 tbsp cocoa powder
- 2oz dried fruit (optional)
- Measure the digestive biscuits into a large bowl and crush them with a rolling-pin (you can crush them in a freezer bag if you prefer).
- Measure out the cocoa powder and set it aside (you don’t want to be trying to measure it out with a tablespoon covered in sticky syrup later on).
- Measure the margarine, sugar and syrup into a clean bowl and heat in the microwave in 10-20 second blasts until melted (it took us 40 seconds and a good stir to make sure the sugar was completely melted).
- Add the cocoa powder to the melted margarine and stir well to mix.
- Combine the chocolate mixture with the biscuits and mix well again.
- Use a teaspoon to spoon the mixture into your moulds, pressing them down with the back of a spoon to make sure you’ve got as much as possible into each one.
- Once you’ve used up all the mixture chill in the fridge until set (we left ours for an hour but they would have been ready in half that time).
Any that you don’t eat straight away can be stored in an airtight container in the fridge for a few days.
I’ve shared this post with:
*This image contains a link that will take you to Amazon.com. I am a participant in Amazon Associates Services LLC Associates Programme. This means that if you make a purchase from Amazon after clicking on this link I may make a commission, at no expense to you, which contributes towards the running of this site.