- 4 packets Digestive biscuits
- 6 tbsp Drinking chocolate
- 200g Chopped raisins
- 200g Chopped glace cherries
- 125g Butter, melted
- 125g Golden syrup
- 200g Dark chocolate, melted
- 30g White chocolate, melted
chocolate tiffin
Ingredients
Method
Crush biscuits in Robo Coupe until fine and mix in drinking chocolate, raisins and cherries.
Mix butter and syrup then mix into biscuit mixture.
Press mixture evenly into cling film lined tray.
Pour dark chocolate over pressed biscuits and spread evenly.
Put white chocolate into small greaseproof piping bag and nip off the end. Gently pipe fine lines over dark chocolate. Using a cocktail stick, drag the tip across the white chocolate to produce a feathered effect. Leave to cool completely before cutting into small squares.
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