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.