May 2009

Our wheat- and gluten-free afternoon tea recipes continue today with a rich and moreish chocolate tiffin using bourbon biscuits from our sister brand Trufree. This tasty treat is perfect for sharing – why not take some to work tomorrow and sell slices in aid of Coeliac Awareness Week?

Top tip: This no-bake cake can easily be made in advance and stored in the fridge until you need it (providing you can resist temptation of course).

Bourbon Biscuit Tiffin

These rich, indulgent wheat free and gluten free chocolaty squares are highly addictive and a real treat. The texture of them is delicious with layers of fruit and biscuit. A perfect naughty snack, lovely with a cup of tea!

Quick reference
Makes: 16
Preparation time: 15-20 mins
Cooking time: 60 minutes

Ingredients
Base
85g unsalted butter
100g continental dark chocolate
125g (1 Pack) Trufree Bourbon Biscuits, crushed
50g desiccated coconut, lightly toasted
50g walnuts, roughly chopped
85g glace cherries, quartered
50g crystallised papaya

Topping
150g continental dark chocolate
5mlsp walnut oil or groundnut oil

Baking tin 20cm x 20cm lightly greased

Method

To make the base: melt the butter and chocolate together in a medium bowl placed over a pan of hot water (not boiling).

Remove the bowl from the pan and stir in the remaining base ingredients.

Tip the mixture into the prepared tin, spreading it level with the back of a spoon. Refrigerate for 30 minutes.

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.

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.

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!