If you’ve been following me on Instagram, you’ll know that we on day 6 of our 12 days of Christmas, which means we’re bringing you a festive twist on a classic tiffin! I’m sure there are hundreds of different variations of these little sweets but here we use dried cranberries and swap in ginger snap biscuits for the more classic digestives. SO good!
Christmas tiffinsPrint This
- 100g dried cranberries
- 80g pistachios, chopped
- 180g ginger snap biscuits, crushed
- 200g dark chocolate, melted
- 100g white chocolate, melted
- 2 tablespoons of cacao powder
- 70ml maple or fruit syrup
- 70g butter, melted
- Edible glitter spray, optional
In a mixing bowl add the cranberries, chopped pistachios, crushed ginger snap biscuits and cacao powder and mix until well combined.
In another bowl combine 50g of the melted dark chocolate with the maple syrup and melted butter.
Pour the wet ingredients into the dry and combine well.
If your baking tray has a detachable base grease it with some oil. If it doesn’t, line it with parchment paper to help to remove the tiffin once finished.
Empty the mixture into the baking tray and push down firmly until it’s flattened.
Place it in the freezer to set for 10 minutes.
Next, pour the remaining melted dark chocolate (150g) on top of the tiffin mixture.
Working quickly so the chocolate doesn’t set, pour the melted white chocolate in lines on top of the dark.
Using a sharp object draw lines in the opposite direction to the white chocolate to create a marbling effect.
Put the tiffin back in the freezer for a further 10 minutes to set the chocolate.
Once they’re completely set, gently remove the tiffin from the baking tray and cut into squares.
Finish by spraying with edible glitter, if using, and enjoy.