In light of the upcoming Burns Nights - HAPPY BURNS NIGHT or Oidhche Bhlas Burns! 

A wee Scottish Chocolate Tiffin Cake, aye yes please!⁠

After you've enjoyed your classic smoked fish soup and the essential haggis, neeps and tatties...try this easy-to-make traditional Scottish sweet treat for dessert, and make sure to use Islands Chocolate for the extra fruity flavour.⁠



225g (1 cup) butter or dairy free spread⁠
3 tbsp golden or maple syrup⁠

50g/½ cup Islands cocoa powder, sieved⁠
½ cup raisins⁠
300g digestive biscuits (or graham crackers, crushed, uneven size pieces make for a more interesting tiffin slice⁠
400g Islands dark chocolate bar, broken into pieces or 3 1/4 cups Islands dark chocolate buttons ⁠


Melt the butter in a pan along with the golden syrup & cocoa powder, until combined. Take off the heat and stir in the the crushed biscuits & raisins then mix until well combined.⁠

Pour the mixture into a 20 cm x 20 cm brownie tin, which has been greased or lined. Smooth out & chill in the fridge for 20 minutes.⁠

Melt the chocolate in a glass bowl over simmering water.

Make sure the base of the bowl doesn't touch the water. ⁠

Once the chocolate has melted, pour it over the biscuit mix and smooth over.

Score the bars with a knife before chilling in the fridge to prevent the chocolate cracking when you cut the bars.⁠

Leave the mixture in the fridge to set, before cutting into bars with a sharp knife.⁠

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