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Fruity Oat Biscuit Tiffin

Tiffin is an English Indian name for a sweet snack often served at tea time. This great no bake tiffin is a refrigerator cake based on our fruity oat biscuits. You could swap the nuts and dried fruit to whatever you have in the cupboard.

Free from Egg, Soya
Vegetarian

Ingredients

Change Quantities:
  • FRUITY OAT BISCUIT TIFFIN
  • 150g Doves Farm Organic Fruity Oat Biscuits
  • 100g plain chocolate
  • 50g butter, unsalted
  • 1 tsp golden syrup
  • 25g pistachio nuts
  • 25g currants
  • butter, for dish
  • CHOCOLATE TOPPING
  • 100g milk chocolate
  • 15g butter

Fruity Oat Biscuit Tiffin

  1. Rub some butter around the inside of a 15x20cm/6x8” dish or insert a baking liner.
  2. Crush the biscuits into a bowl making sure the pieces are not larger than 7mm/¼” in any direction.
  3. Gently melt together the plain chocolate and butter.
  4. Remove from the heat when smooth and runny and stir in the syrup.
  5. Add the pistachio nuts, currants and crushed biscuits and stir to combine.
  6. Tip the mixture into the prepared dish, spreading and pressing firmly and evenly to the edges.
  7. Chill until set.

Chocolate Topping

  1. Gently melt together the chocolate and butter until just runny.
  2. Stir to combine and spread the chocolate topping over the tiffin.
  3. When the chocolate has cooled a little, run the back of a fork across the chocolate to make lines.
  4. Leave to set then cut into small squares or slices.
  5. Store fruity oat biscuit tiffin in an airtight container.

Equipment

large mixing bowl, saucepan and 15x20cm/6x8” dish
Great recipe. Works well with different fruits and nuts depending on what is in the cupboard. I did find I needed a little more of the milk chocolate to pour on the top. The only real problem is that is doesn’t seem to last very long
By Marten Holmes
22 Apr 2020

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Find a recipe

Ingredients

Change Quantities:
  • FRUITY OAT BISCUIT TIFFIN
  • 150g Doves Farm Organic Fruity Oat Biscuits
  • 100g plain chocolate
  • 50g butter, unsalted
  • 1 tsp golden syrup
  • 25g pistachio nuts
  • 25g currants
  • butter, for dish
  • CHOCOLATE TOPPING
  • 100g milk chocolate
  • 15g butter

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