First, crush the biscuits, leaving some small chunks for bite. You can use a food processor, put the biscuits in a sealed bag and crush with a rolling pin, or put in a bowl and use the end of a rolling pin or a mug to crush them.
120 g digestive biscuits
Put the rest of the ingredients in a saucepan and heat gently, to melt the butter and chocolate. Mix well to combine everything. If you prefer, heat gently in the microwave in short bursts.
50 g butter, 25 g golden syrup, 15 g cocoa, 120 g chocolate
Add the biscuit crumbs to the chocolate mixture and mix well to coat and combine.
Put the chocolate tiffin mixture into a prepared, lined square baking tin. Spread out evenly, working the mixture into the corners, and pressing it down well.
Chill in the fridge for at least two hours or overnight.
Lift the tiffin out of the tray with the lining paper. Cut into 16 squares with a sharp, heavy knife.
Keeps in an airtight tin for up to a week. In hotter weather, keep in a sealed container in the fridge to avoid a gooey mess. Let your chocolate tiffin come up to room temperature before serving.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.