Tiffin is a super easy traybake that doesn’t even require baking. Perfect for bake sales it is very quick to make and utterly delicious. This one is slightly more refined and definitely won’t be going to the school fair. We make a lot of these so you’ll need a large baking tray about 30cm x 40cm and at least 3cm deep. If that’s too much, you can halve the recipe and use a 20cm x 30cm tray, but make sure it’s still 3cm deep.
Makes 20 large pieces.
400g PLUS 50g unsalted butter at room temperature
100g soft brown sugar
180g Horlicks powder
250g golden syrup
900g digestive biscuits
200g pistachios, roughly crushed
350g dried cranberries
400g white chocolate
Dried rose petals for sprinkling
Put the 400g of butter in a pan with the sugar, Horlicks powder and golden syrup. Heat gently until the butter has melted and the sugar has dissolved in to a thick buttery syrup.
Bash the digestive biscuits in a freezer bag with a rolling pin or pulse in a food processor until broken up. You want something slightly larger than breadcrumbs, but not as big as you might use for Rocky Road. Tip in to a large bowl and break up any remaining large lumps with your hands.
Keep a small handful of pistachios for sprinkling and mix the rest in to the biscuits along with the dried cranberries. Pour in the butter & sugar mixture and mix well. This is quite a thick mixture so I prefer to combine by hand, wearing disposable gloves. Tip in to a lined baking tray and pack down with the back of a metal spoon.
Break the white chocolate up in to a heatproof bowl with the remaining 50g of butter. Place the bowl over a pan of barely simmering water to melt, making sure the bottom of the bowl does not touch the water. Pour the melted chocolate over the tiffin and smooth over with a palette knife. Sprinkle with pistachios and rose petals whilst still wet so that they stick to the chocolate and refrigerate well before cutting in to good sized rectangles.