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Ingredient
Tiffin
Introduce
Chef :
LauraTiffin
In the British Raj, tiffin denoted the British custom of afternoon tea and is derived from "tiffing", an English colloquial term meaning to take a little drink. It's a sort of mouthful of a snack to be eaten around 3pm.
Ingredient
Food ration :
As few or as many as you likeCooking time :
10 minutes plus 2 hours chilling time
4 tbsp
date nectar or agave
100 g
almonds, roughly chopped
20 g
pumpkin seeds
Cooking instructions
* Step 1
Break the chocolate into a small pan, then add the butter and agave. Heat very gently, stirring from time to time until smooth and glossy.
* Step 2
Place the shortbread in a large bowl and stir in the almonds, apricots, fudge, pumpkin seeds and Crunchie. Pour in the chocolate mixture and stir until evenly coated.
* Step 3
Tip the mixture into a 20cm loose-bottomed round or square cake tin, patting down carefully to get it right into the corners. Chill for at least 2 hours until set.
* Step 4
Cut into wedges or squares and serve.
Note: if there is a photo you can click to enlarge it
Tag
dark (minimum 75%) chocolate, broken into pieces
butter, cut into cubes
date nectar or agave
shortbread biscuits, broken into pieces
almonds (roughly chopped)
apricots, chopped into small pieces
fudge chunks, chopped into small pieces
pumpkin seeds
Cadbury's Crunchie or 50g honeycomb, roughly chopped
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