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Gluten Free Cookie Chocolate Tiffin

An easy to make, no bake, indulgent sweet treat made with crushed gluten free cookies.  Decorate the top with a selection of mini chocolate treats, chocolate shapes, tiny Easter eggs, chocolate chips or your favourite chocolate bar cut into pieces.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 150g FREEE Stem Ginger Cookies
  • 50g dried cranberries
  • 75g plain chocolate
  • 75g milk chocolate
  • 75g butter, unsalted
  • 1 tbsp golden syrup
  • 100g chocolate treats
  • butter, for dish
  1. Rub some butter around the inside of an 18 x 23cm/7 x 9” baking dish or insert a baking liner.
  2. Crush the biscuits into a bowl making sure the pieces are no larger than 7mm/¼” in any direction.
  3. Add the cranberries.
  4. Break the plain chocolate and milk chocolate into small pieces.
  5. Gently melt together the chocolate pieces and the butter.
  6. Remove from the heat as soon as everything starts to look soft and stir until smooth.
  7. Stir in the golden syrup.
  8. Pour the mixture into the crushed biscuits and stir to combine.
  9. Tip everything into the prepared dish, spreading and pressing firmly and evenly to the edges.
  10. Before the mixture has cooled, press the chocolate treats into the top of the tiffin.
  11. Chill until set.

Equipment

mixing bowl and 18 x 23cm/7 x 9” baking dish

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Ingredients

Change Quantities:
  • 150g FREEE Stem Ginger Cookies
  • 50g dried cranberries
  • 75g plain chocolate
  • 75g milk chocolate
  • 75g butter, unsalted
  • 1 tbsp golden syrup
  • 100g chocolate treats
  • butter, for dish

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