Scottish Tiffin
Scottish Tiffin
Ingredients
For the Tiffin Base
- 100 g milk chocolate
- 100 g dark chocolate
- 40 g butter
- 300 g shortbread, or digestive/any dry biscuit
- 395 g condensed milk, 1 tin
- 1/2 cup golden raisins, as needed
- 1 pinch salt flakes
For the Topping
- 100 g milk chocolate
- 100 g dark chocolate
- 20 g butter
- 1 tiny bit flaky salt, for sprinkling
Instructions
- 1
Line a tin, approximately 28cm by 20cm, with baking parchment, ensuring the parchment hangs over the sides for easy removal later.
⏱️ 2 min
- 2
In a microwave-safe bowl, combine 100g of milk chocolate and 100g of dark chocolate. Microwave in 30-second intervals, stirring after each, until the chocolate is mostly melted.
⏱️ 2 min
- 3
Add 40g of butter to the partially melted chocolate. Return the bowl to the microwave for another 30-60 seconds, or until the butter is fully melted. Stir the mixture until the butter is completely combined with the chocolate, forming a smooth ganache.
⏱️ 2 min
- 4
Place the 300g of shortbread biscuits in a food processor and pulse until they are broken into chunky pieces, not a fine powder. Alternatively, place them in a sturdy bag and crush them with a rolling pin.
⏱️ 3 min
- 5
Add the crushed shortbread, the entire 395g tin of condensed milk, about 1/2 cup of golden raisins, and a pinch of salt flakes to the chocolate and butter mixture. Mix thoroughly with a spatula until all ingredients are well combined.
⏱️ 3 min
- 6
Pour the tiffin mixture into the prepared tin. Use a spatula or the back of a spoon to press the mixture out evenly, ensuring it reaches all the edges of the tin and is compacted.
⏱️ 3 min
- 7
For the topping, in a separate microwave-safe bowl, combine 100g of milk chocolate and 100g of dark chocolate. Microwave in 30-second intervals, stirring after each, until the chocolate is mostly melted.
⏱️ 2 min
- 8
Add 20g of butter to the melted chocolate for the topping. Microwave for another 30 seconds if needed, then stir until the butter is fully incorporated and the topping is smooth.
⏱️ 1 min
- 9
Pour the chocolate topping evenly over the pressed tiffin base in the tin. Spread it gently with a spatula. Give the tin a gentle tap on the counter to help settle the topping and remove any air bubbles. Sprinkle a tiny bit of flaky salt over the top.
⏱️ 2 min
- 10
Place the tin in the refrigerator to set completely. This will take at least 1 hour.
⏱️ 60 min
- 11
Once set, remove the tiffin from the tin using the baking parchment. Cut into squares and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Scottish Tiffin
For the Tiffin Base
- 100 g milk chocolate
- 100 g dark chocolate
- 40 g butter
- 300 g shortbread, or digestive/any dry biscuit
- 395 g condensed milk, 1 tin
- 1/2 cup golden raisins, as needed
- 1 pinch salt flakes
For the Topping
- 100 g milk chocolate
- 100 g dark chocolate
- 20 g butter
- 1 tiny bit flaky salt, for sprinkling
Instructions
- 1
Line a tin, approximately 28cm by 20cm, with baking parchment, ensuring the parchment hangs over the sides for easy removal later.
⏱️ 2 min - 2
In a microwave-safe bowl, combine 100g of milk chocolate and 100g of dark chocolate. Microwave in 30-second intervals, stirring after each, until the chocolate is mostly melted.
⏱️ 2 min - 3
Add 40g of butter to the partially melted chocolate. Return the bowl to the microwave for another 30-60 seconds, or until the butter is fully melted. Stir the mixture until the butter is completely combined with the chocolate, forming a smooth ganache.
⏱️ 2 min - 4
Place the 300g of shortbread biscuits in a food processor and pulse until they are broken into chunky pieces, not a fine powder. Alternatively, place them in a sturdy bag and crush them with a rolling pin.
⏱️ 3 min - 5
Add the crushed shortbread, the entire 395g tin of condensed milk, about 1/2 cup of golden raisins, and a pinch of salt flakes to the chocolate and butter mixture. Mix thoroughly with a spatula until all ingredients are well combined.
⏱️ 3 min - 6
Pour the tiffin mixture into the prepared tin. Use a spatula or the back of a spoon to press the mixture out evenly, ensuring it reaches all the edges of the tin and is compacted.
⏱️ 3 min - 7
For the topping, in a separate microwave-safe bowl, combine 100g of milk chocolate and 100g of dark chocolate. Microwave in 30-second intervals, stirring after each, until the chocolate is mostly melted.
⏱️ 2 min - 8
Add 20g of butter to the melted chocolate for the topping. Microwave for another 30 seconds if needed, then stir until the butter is fully incorporated and the topping is smooth.
⏱️ 1 min - 9
Pour the chocolate topping evenly over the pressed tiffin base in the tin. Spread it gently with a spatula. Give the tin a gentle tap on the counter to help settle the topping and remove any air bubbles. Sprinkle a tiny bit of flaky salt over the top.
⏱️ 2 min - 10
Place the tin in the refrigerator to set completely. This will take at least 1 hour.
⏱️ 60 min - 11
Once set, remove the tiffin from the tin using the baking parchment. Cut into squares and serve.
⏱️ 2 min