Monday, 22 December 2014

Gingernut Tiffin

How's your Christmas preparation going? Good? Or are you in a last-minute rush where you'd like to give someone something edible, homemade, and special, but don't have the time to do it?

I've got you covered.

This tiffin is dead easy to make with under 30 minutes actual effort time. Just leave a couple of hours for the thing to chill and you're good to go. Its the perfect Christmas treat - rich, sweet, crunchy, crumbly, buttery, and ginger-y too.

I made this for a friend who has nut allergies, so I used Wowbutter spread for my take on the traditional recipe. It will work just fine with regular smooth PB too. The ginger adds a lovely subtle festive taste, especially when combined with the dried fruit.

Now, to track down the recipe I'll be using for Christmas dessert... I've been very organised this year with regards to presents but food on the day is always a last-minute haphazard affair! Happy festive season everyone :)

Gingerbutter Tiffin

by Shonalika Tilak
Ingredients (Makes 6-8 squares*)
  • 50g peanut (or other nut/seed/soya) butter
  • 5 tbsp milk (I used soya)
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 1 ½ tbsp cocoa powder
  • ¼ tsp ginger (or more to taste)
  • 3 ½ digestive biscuits, crushed
  • 30 g golden sultanas
  • 100g dark chocolate
1. Melt the first 6 ingredients together on the stove.
2. Add remaining ingredients (apart from the chocolate) and mix well.
3. Press mixture firmly into a lined tin and chill for one hour.
4. Melt the chocolate (I use the double boiler method) and pour over mixture.
5. Re-fridge until set, another hour or so.
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*This recipe makes a highly indulgent square with a thick chocolate topping! I like it this way, but if you would rather have a thinner slice, feel free to spread the mixture out more during the pressing stage.

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