Easy Gingerbread Tiffin

An easy, festive, no-bake treat for the weekend.

Gingerbread Tiffin

Dotty in the Kitchen’s Gingerbread Tiffin has all of the flavours and colours of Christmas: flecks of green pistachio, ruby red cranberries, shards of golden honeycomb and ginger biscuit. This is a great one to make with kids as there’s no cooking required.

Makes approx. 16 slices:

300g ginger biscuits

200g milk chocolate

200g 70% dark chocolate

100g unsalted butter

150g crunchie bars (this is about 6 bars)

45g cranberries

60g shelled pistachios

Method:

1. Begin by crushing the biscuits. The best way to do this is to put them into a zip lock bag and bash them with a rolling pin. You want to leave some nice chunks of biscuit in there.
2. Melt 150g of milk chocolate, 125g dark chocolate and 100g butter in a small bowl over a pan of barely simmering water. Stir occasionally
3. Whilst you wait for the buttery chocolate to melt, roughly chop the pistachios and 100g (4 bars) of the crunchies.
4. Add 40g of the chopped pistachios to a bowl, along with the crushed biscuits, the chopped crunchies and the cranberries.
5. Line a 20cm square or rectangular high sided dish with baking paper.
6. Now the chocolate and butter is melted, stir to emulsify and pour it over the dry ingredients. Stir thoroughly, making sure every ounce of biscuits crumb, crunchie and cranberry is slick with chocolate.
7. Spoon the thick chocolate batter into the lined tray and use a spoon to press it flat, making sure you get right into the corners.
8. In the same bowl that you used to melt the chocolate earlier, add the remaining 50g milk chocolate and 75g dark chocolate. Melt over the barely simmering water then pour over the surface of the tiffin to level it. Use the back of a spoon to spread the chocolate evenly and fill in any gaps.
9. Whilst the chocolate is still wet, sprinkle over the remaining chopped pistachios and use your fingers to crumble over the remaining 50g crunchie bar.
10. Pop the whole thing in the fridge to set for at least 2 hours.
11. To serve, use a large sharp knife to cut the tiffin into generous squares. It will keep for about a week in an airtight tin.

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