Prep Time::10 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::20
Yield::20 servings
Ingredients
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½ cup butter
2 tablespoons white sugar
2 tablespoons golden syrup
4 teaspoons cocoa powder
1 (8 ounce) package rich tea biscuits, crushed
¼ cup raisins, or to taste
7 ounces milk chocolate chips
7 ounces dark chocolate chips
Directions
Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
Refrigerate until set, about 1 hour. Cut into 20 pieces.
Cook's Note:
For a thicker base, you can make the tiffin in an 8-inch square tin. If using a smaller tin, you can reduce the chocolate used to about 8 oz.