Ingredients
The following ingredients have 8 Servings
- 250g digestive biscuits
- 60g shredded, dried or desiccated coconut
- 60g glace cherries, washed, dried and halved
- 125g unsalted butter
- 2tbsp golden syrup
- 2tbsp malted drink powder (such as Horlicks or Ovaltine)
- 1tbsp caster sugar
- 500g white chocolate
Instruction
- Tip the digestive biscuits into a freezer bag and, using a rolling pin, crush them into smallish, random-sized pieces and tip into a bowl. Add the coconut and cherries.
- Tip the butter, golden syrup, malted drink powder and sugar into a small saucepan. Place over a low<br/>heat and stir constantly until the butter has melted and the mixture is thoroughly combined. Pour into the bowl over the crushed biscuits and stir until evenly coated.
- Spoon the mixture into the prepared tin and press into an even layer. Leave until completely cold.<br/>
- Break the white chocolate into chunks and melt in a heatproof bowl either over a pan of barely simmering water or gently in the microwave, in short bursts and on a low setting. Stir until smooth, spread over the tiffin base and leave until set completely.
- Cut the tiffin into squares using a knife that you have run under hot water to warm the blade: this makes it easier and neater to cut through the chocolate.
