Mary Berry Tiffin Recipe

Introduction

Ingredients

• 200g digestive biscuits
• 100g unsalted butter
• 2 tbsp golden syrup
• 100g milk chocolate
• 100g dark chocolate
• 100g raisins
• 100g sultanas
• 50g chopped hazelnuts

Substitutes

• Instead of digestive biscuits, you can use graham crackers or any plain, sweet biscuits
• If you don't have golden syrup, you can use honey or maple syrup
• You can use any type of chocolate that you prefer, such as white or milk chocolate
• If you don't like raisins or sultanas, you can use chopped dried apricots or cranberries
• If you have a nut allergy, you can omit the hazelnuts or use chopped dried fruit instead

Instructions

1. Line a 20cm square tin with baking parchment.
2. Crush the digestive biscuits into small pieces using a food processor or by placing them in a bag and crushing them with a rolling pin.
3. Melt the butter and golden syrup in a saucepan over low heat.
4. Add the crushed biscuits, raisins, sultanas, and chopped hazelnuts to the melted butter mixture and stir well.
5. Pour the mixture into the lined tin and press down firmly with the back of a spoon to create an even layer.
6. Melt the milk chocolate and dark chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
7. Once the chocolate has melted, pour it over the biscuit mixture and smooth it out with a spatula.
8. Place the tin in the fridge for at least 2 hours or until the chocolate has set.
9. Once the tiffin has set, remove it from the tin and cut it into small squares.
10. Store the tiffin in an airtight container in the fridge for up to 1 week.

Nutrition

• Calories: 315
• Protein: 3g
• Carbohydrates: 29g
• Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 31mg
• Sodium: 120mg
• Potassium: 187mg
• Fiber: 2g
• Sugar: 21g
• Vitamin A: 352IU
• Vitamin C: 1mg
• Calcium: 38mg
• Iron: 2mg

Conclusion