The yummiest of biscuit type treats, this snack is so easy to make,
doubly perfect because it requires no baking - another possible
candidate for the kids to make during the Easter holidays.
The jury appears to be out as to its origin. There's the “tiffin”
which began life in India (and still exists today) in the days of the
British Raj as a midday meal or luncheon – “tiffin” then went
on to describe what we now know as the British custom of afternoon
tea. In certain parts of India tiffin is regarded as a snack, in
others it is a substantial portable lunch. However, I also
discovered that it was invented in the 1900's in Troon, Scotland.
Tiffin
4oz
unsalted butter
2
tbsp castor sugar
2
tbsp golden syrup
4
tsp cocoa
8oz
digestive biscuits, crushed finely
(or
Rich Tea if you prefer)
Handful
of raisins
or,
if in a festive mood - cranberries
8oz
chocolate
(you
can mix 4oz milk, 4oz plain)
Melt
the butter, sugar, syrup and cocoa.
Add
the biscuits and raisins, stir to combine. Pour into a Swiss roll tin
or into foil trays to suit your purpose, press down firmly.
Melt
the chocolate – either in the microwave or in a bowl over simmering
water (as always being careful not to let the bowl touch the water).
Pour the chocolate over the mixture . Put into the fridge and leave
to set for an hour.
Makes
approximately 20 pieces.
A voyage of
discovery – whether Indian or Scottish it's as old as the hills and
delicious either way.
Happy
Easter!
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