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Bourbon Tiffin
These are very rich and decadent squares, highly addictive and a real treat.
Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance
You will need a Baking tin 20cm x 20cm lightly greased
- Serves: 16
- Preparation time: 15-20 minutes
- Chilling time: 60 minutes plus a further 1 hour
ingredients
- 125g Trufree Bourbon Biscuits , (1 pack) crushed
- 85g Unsalted Butter ,
- 100g continental Dark Chocolate , plus 150g for the topping
- 50g desiccated Coconut , lightly toasted
- 50g Walnuts , roughly chopped
- 85g Glace Cherries , quartered
- 50g crystallised Papaya ,
- 1tsp Walnut or groundnut Oil ,
method
1. To make the base: melt the butter and chocolate together in a medium bowl placed over a pan of hot water (not boiling).2. Remove the bowl from the pan and stir in the remaining base ingredients.
3. Tip the mixture into the prepared tin, spreading it level with the back of a spoon. Refrigerate for 30 minutes.
4. For the topping: Melt the chocolate and oil together in a bowl over a pan of hot water. Allow to cool for a few minutes before pouring over the biscuit base.
5. Spread the chocolate over the base with a knife and then tilt to and fro to allow the chocolate to completely level and become smooth.
6. Refrigerate again for 30 minutes but before the chocolate topping has completely chilled and hard, mark out the portions by just cutting the chocolate with a sharp knife. Chill until ready to serve.
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