Ginger and Apricot Tiffin
It is often made with digestive biscuits but as we like to experiment with flavours, we used ginger nuts instead.
A generous addition of moist and chewy dried apricots add a little tang and added texture.
Ingredients
- 200g unsalted butter
- 200g chocolate
- 1 tbsp runny honey
- 225g ginger nut biscuits
- 150g dried ready-to-eat apricots
Method
Place a large bowl over a saucepan of barely simmering water. Put in the butter, chocolate and honey and allow to melt and stir briefly to combine.
Crush the biscuits coarsely. It is good to have a mixture of more finely crushed to just broken biscuit pieces.
Chop the apricots coarsely.
Add the biscuits and apricots to the now melted chocolate and butter mixture and stir really well, making sure the biscuit and apricot pieces are well coated and evenly distributed.
Pour the mixture into the tin and spread out evenly. Leave to cool then place in the fridge to set.
When set, turn out the tiffin on to a board and cut into slices.
Foods in Season
See which foods are in season and at their best using our guide >>>
Try these recipes…
Sign up to receive our newsletter
For the latest producer info, shows, markets, recipes, competitions and more. Please be assured that we don't sell or pass on your information to third parties.
Keep up to date with:
- New and approved producers and produce
- Offers, discounts, competitions and more
- Seasonal produce and great tasting downloadable recipe ideas
- Shows, events and markets