Baking baking baking, it's all I want to do. It's what I did today, it's what I'll do tomorrow, but stop the press, it's NOT what I did yesterday. Yesterday I made little squares of chocolate tiffin, which consists of a buttery biscuit base topped with melted chocolate. Instead of baking these beauties all you need to do is squash the mixture all together, drizzle over the chocolate and let it set. It's that easy, so no excuses for not giving it a go! This recipe below is a great base to add in other things, such as nuts or sultanas, or you could even play around with different flavours such as vanilla and orange. Let me know your spin and I'll give it a try myself!
Prep time: 10 Minutes (Plus a couple of hours setting time)
Baking time: Zero!
150g Unsalted Butter
100g Maple or Golden Syrup
300g Digestive Biscuits
50g Cocoa Powder
150g Dark Chocolate
150g White Chocolate
First things first, line a 21cm square tin with baking paper. Put the butter in a small saucepan with the syrup and let them both melt together slowly on a low heat. Whilst it's doing its thing crush the biscuits in a large bowl. I used a rolling pin for this and obliterated them relatively comprehensively, but don't worry if a few biscuity lumps remain. Tip in the cocoa powder and mix the two together.
Once the butter has melted remove from the heat and pour into the biscuit mix. Stir it together then tip the lot into your prepared tin. Squash it all down with the back of a spoon, evening it out to the edges, then leave in a cold place for an hour or two to set. The fridge is the best place for this, but with the weather like it is you can probably get away with leaving it a cold room!
Once it's firmed up you can sort out the chocolate. Melt the two chocolates separately over a bain-marie or in the microwave, if you're confident with your timings. Drizzle both over the set base, making swirling patterns as you go, them pick up the tin and carefully tilt it each way to ensure the chocolate reaches the edges. Don't be tempted to use a knife or anything for this or you'll end up mixing the two chocolates together and it'll spoil the final look. Place the tin back in a cold place for a couple more hours, until the chocolate sets on top.
To finish just take a large sharp knife and slice into small squares (I usually do about 16). A final tip about slicing. If you have a big enough sharp knife press it straight down in a line before moving the blade back and forth, which should stop any of the squares breaking. And that's it, done!