Scottish Chocolate Tiffin

A traditional Scottish no-bake and a massive chocolate hit all in one scrumptious little square. The main ingredients are chocolate, raisins and digestive biscuits (or Graham crackers).

What is chocolate tiffin?

Not to be confused with the light afternoon meal enjoyed in India. Scottish tiffin is a chocolate traybake made with raisins and crushed biscuits (cookies).

It was created in a bakery in Troon, Scotland in the early 1900s and has been popular in Scotland since then. It's always on offer in cafes and in bakers.

We call it a traybake, but actually if is more of a fridge cake as the mixture is chilled in the fridge rather than baked.

Scottish name for tiffin

This tray bake is usually called chocolate tiffin in Scotland, but it also has a few nicknames. 

Tiffin is also known as biscuit cake, chocolate concrete or chocolate cement.

Optional fillings for chocolate tiffin

Scottish chocolate tiffin is made with raisins, but there are other filling options that give the same chewy texture.

• glace cherries
• sultanas
• dried cranberries
• dried blueberries

Chocolate tiffin tips

1. Pop your digestive biscuits or Graham crackers in a freezer bag before bashing them with a rolling pin. You want small chunks, not a fine crumb.
2. Line your baking tray with non-stick baking paper for easy removal.
3. When melting your chocolate in a bain mare (a bowl above boiling water), make sure the bottom of the bowl does not touch the water or the chocolate will seize and go grainy.
4. Score the bars before you pop the traybake in the fridge to chill. This will help prevent the chocolate on top from splitting.

What do you need to make tiffin?

• 20 cm x 20 cm (8 x 8 inches) baking tray or brownie pan
• non-stick baking paper
• a small pan (to bring water to a simmer)
• a bowl that fits over the pan (to melt the chocolate)
• a spoon (to stir the melting chocolate
• a freezer bag (to put the biscuits in to crush)
• a rolling pin (to bash the biscuits
• a large bowl (to mix the ingredients)
• a spatula (to mix the ingredients and smooth the chocolate)
• a knife (to score, then cut the bars)

also try - Mars Bar Slice (vegetarian)

How long does chocolate tiffin keep in the fridge?

You can keep chocolate tiffin chilled in the fridge for 4-5 days. Store it in an airtight container, using non-stick baking paper between the layers to prevent it sticking together.

Can chocolate tiffin be frozen?

Yes, you can freeze individual bars, once cut in freezer-safe cling film or you can individally wrap them in non-stick baking paper or greaseproof paper (check the pack to see if it is freezer proof) and pop them in a zip lock freezer bag.

To defrost them, just remove as many bars as you need and pop them in the fridge overnight.

Edible gifts

Chocolate tiffin makes a great edible gift for special occasions such as Easter, Christmas and birthdays. It also makes a great workplace treat or as a small gift for teachers.

Burns Night

Burns Night is the night when Scotland celebrates it's national poet Robert Burns, or Rabbie Burns as he is also known. It's celebrated on the baird's birthday, the 25 January. He was born way back in 1759, but the Scots have lang (long) memories.

You probably sing one of his poems without even realising it. Burns wrote Auld Lang Syne (should auld acquaintance be forgot and never brought tae mind.... ) in 1738.

On Burns Night Scots will cook a traditional dish like haggis, neeps and tatties and enjoy a wee dram of whisky. Finishing off the meal with a sweet treat such as cranachan or a chocolate tiffin.

If they are lucky they will also be invited to a ceilidh too for a night of wild dancing and much fun!

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

pin it for later

Traybake Recipes

1. Easy Peanut Butter Bars - these bars filled with salty and sweet flavours are very addictive
2. Oreo Chocolate Tiffin - a twist on the traditional tiffin made with Oreo cookies
3. Pineapple, Banana and Chocolate Flapjacks - another traditional Scottish recipe with a more modern twist
4. Easy 3 Ingredient Chocolate Fudge - a super simple fudge recipe
5. Blueberry and Lemon Oaty Breakfast Bars - a chewy bar perfect for breakfasts on the go

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baking

Scottish

Yield: 16 bars or 25 small bites

Author: Jacqueline Meldrum

Scottish Chocolate Tiffin

A traditional Scottish no-bake and a massive chocolate hit all in one scrumptious little square. The main ingredients are chocolate, raisins and digestive biscuits (or Graham crackers).

prep time: 15 Mcook time: total time: 15 M

ingredients:

• 225g/2 sticks/1 cup butter or dairy free spread
• 3 tbsp golden syrup
• 50g/½ cup cocoa powder, sieved
• ½ cup raisins
• 300g digestive biscuits (or graham crackers, crushed, uneven size pieces make for a more interesting tiffin slice
• 400g dark chocolate, broken into pieces or 3 1/4 cups dark chocolate chips

instructions:

How to cook Scottish Chocolate Tiffin

1. Melt the butter or dairy-free spread in a pan along with the golden syrup and cocoa powder, until combined. Take off the heat and stir in the the crushed biscuits and raisins then mix until well combined.
2. Pour the mixture into a 20 cm x 20 cm brownie tin, which has been greased or lined.  Smooth out and chill in the fridge for 20 minutes.
3. Melt the chocolate in a glass bowl over simmering water. Make sure the base of the bowl doesn't touch the water. 
4. Once the chocolate has melted, pour it over the biscuit mix and smooth over.  Score the bars with a knife before chilling in the fridge to prevent the chocolate cracking when you cut the bars.
5. Leave the mixture in the fridge to set, before cutting into bars with a sharp knife.
6. Enjoy!

NOTES:

Prep time does not include chill time.
Pop your digestive biscuits or Graham crackers in a freezer bag before bashing them with a rolling pin. You want small chunks, not a fine crumb.
You can keep chocolate tiffin chilled in the fridge for 4-5 days. Store it in an airtight container, using non-stick baking paper between the layers to prevent it sticking together.
You can freeze individual bars, once cut, in freezer-safe cling film or you can individually wrap them in non-stick baking paper or greaseproof paper (check the pack to see if it is freezer proof) and pop them in a zip lock freezer bag.
Pop them in the fridge overnight to defrost the bars.

Calories
170.24

Fat (grams)
7.92

Sat. Fat (grams)
4.28

Carbs (grams)
23.21

Fiber (grams)
1.90

Net carbs
21.31

Sugar (grams)
15.28

Protein (grams)
1.94

Sodium (milligrams)
37.93

Cholesterol (grams)
2.49

Created using The Recipes Generator