Breakfast at White Chocolate Tiffin

Let’s not focus on how long it has been since I last posted something here (one month and three weeks) and instead be happy that I am posting at all, shall we? Not only that, but I am posting the recipe for the most delicious white chocolate tiffin bars that you could possibly harvest from a cake stand in the middle of a cold park on the Sunday before St Patrick’s Day.


I say this not just as the producer of said bars, although I did have to send a text saying “If I don’t turn up tomorrow, it’s because I’ve eloped with the tiffin”. I was also witness to the reaction of those around me. One seller had a bar as her breakfast, recommended them to all and sundry and then went on to play a hockey match, boosted no doubt by the amount of goodness she had ingested in one small slice. Am I blowing things out of proportion? Does this look like something that can be blown out of proportion?

White chocolate tiffin

Photo courtesy of Ms. Jane Brennan

No, it does not. Nor does this discovery hurt at all in the making of these slices of delight.


This recipe could not be easier, so I recommend that you go ahead, buy the ingredients, make a batch and wait for the world to sing your praise.


250g digestive biscuits

60g desiccated coconut

60g glacé cherries (washed, dried and halved)

125g unsalted butter

2 tablespoons malted drink powder (such as the Maltesers powder, or else Horlicks or Ovaltine)

2 tablespoons golden syrup (can anything go wrong with golden syrup in it?)

1 tablespoon caster sugar

500g white chocolate, broken into chunks


Prepare a baking tin by lightly greasing it and lining it with baking paper.

Put the biscuits in a freezer bag and crush them into all different sizes with a rolling pin. Once crushed, add to a mixing bowl with the coconut and cherries.

Into a small saucepan over a low heat, mix the butter, golden syrup, malted drink powder and sugar, stirring them until the butter has completely melted. When the mixture is ready, pour it over the crushed biscuits and stir until everything is coated. Resist eating this mixture with a spoon.

Add the mix to the baking tin, spreading it into all the corners and really pressing it down into an even layer. Leave it now until it is cold and set.

Meanwhile, melt the white chocolate in a heatproof bowl over a pan of gently simmering water (you can use a microwave, I don’t have one). When it is smooth, spread it over the tiffin base and leave it to set again.

When cutting the tiffin, do so with a knife that you run under a hot tap, so that it cuts cleanly through the chocolate and tiffin.

Go forth and make people happy.


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