Christmas Chocolate Orange Tiffin Recipe
Christmas Chocolate Orange Tiffin; a perfect blend of crunchy chocolate and ginger biscuits, with dried cranberries and orange zest in smooth chocolate.
Recipe courtesy of the wonderful Kelly Cletheroe of Maverick Baking.
Sometimes the best Christmas gifts are the edible ones.
Obviously the new bike, the posh perfumes, and the shiny games consoles are fantastic, but sometimes a thoughtful homemade gift can be even more lovely.
Tiffin is a Scottish classic, supposedly invented in the early 1900s. Many other countries seem to have a take on the chilled chocolate treat as well, known by names such as “rocky road” or “fridge cake.” If that isn’t a testament to how tasty tiffin is, I don’t know what is.
A wonderful mess of smashed biscuits, seasonal dried fruits, and sweet orange zest all wrapped up in creamy chocolate. It’s hard to resist this gorgeous Christmas Chocolate Orange Tiffin, even when you’re just slicing it up! This is an ideal recipe to whip up for yourself and your household over the festive period (to help use up any leftover chocolates or biscuits) or to wrap up in cellophane and ribbon as a gift.
Another boost is how wonderfully customisable this tiffin recipe is. Don’t like ginger biscuits? Swap them out for plain or even more chocolate biscuits! Don’t like dried fruits? Throw in some mini marshmallows for a chewy texture instead! Kids don’t fancy dark chocolate? Make it with white chocolate instead! You get the idea!
Best of all, you won’t even have to switch on your oven to make this lovely Christmas Chocolate Orange Tiffin. It’ll take just 15 minutes for you to mix everything together and get it in the fridge, and then all you have to do is exercise a little patience as you wait for it to set. That last part is harder than it sounds though!
Serve these squares up on these adorable Partyrama Christmas plates, with festive napkins, and any other fun yuletide decorations you like.
To make this Christmas Chocolate Orange Tiffin, simply follow the recipe below.
- 100g chocolate biscuits (such as bourbons, chocolate digestives or Oreos)
- 100g ginger biscuits (such as ginger nuts or gingerbread men)
- 150g dried cranberries
- 500g milk or dark chocolate (or use a mixture of both!)
- 200g butter
- 2 tbsp golden syrup
- Zest of one orange
- White chocolate and food colouring to decorate (optional)
1. Place your biscuits into a freezer bag and bash them with a rolling pin until you have both crumbs and crunchy rubble.
2. Tip this into a bowl with the dried cranberries and stir together. Set aside.
3. Break the 500g of chocolate into a large heatproof bowl and top with the butter and golden syrup.
4. Place this bowl over a pan of simmering water, stirring occasionally until fully melted together. Careful not to let the water touch the bowl or the chocolate may burn or split! (You could also melt this in the microwave if you like, in 30 second intervals)
5. Once melted, scoop about half a mug full of the melted chocolate mixture from the bowl and set aside.
6. Add your biscuit/fruit mixture along with the orange zest to the melted chocolate, stirring until you have a stiff and biscuity but not dry or crumbly mixture. You may not need to use all of the broken biscuits.
7. Tip your mixture into a greased tin, (8 x 12 inch tray works well), and flatten firmly.
8. Pour over the melted chocolate mixture that you set aside and smooth it out.
9. At this stage, feel free to decorate it with swirls of melted white chocolate, mixed with some bright food colouring, or scatter over any other toppings you’d like!
10. Place the tin in the fridge to set for at least two hours before slicing into squares, bars or triangles.