Orkney Tiffin
Orkney Tiffin
A picnic is never complete without a sweet treat. Traybakes are an iconic lunch box essential, easy to make with delicious results. We've put our own spin on a traditional favourite – Orkney Tiffin, replacing the marshmallows with Orkney Tablet and Orkney Fudge. This is a super sweet snack!
Servings: 16
Preparation Time: 20 minutes ( followed by 2 hours to set)
Ingredients:
- 100g of crushed Westray Bakehouse Shortbread fingers
- 300g good quality dark chocolate
- 125g Orkney Butter
- 3 tablespoons of golden syrup
- 70g chopped Orkney Fudge
- 70g chopped Orkney Tablet
- Handful of hazelnuts (could be replaced for marshmallows, cherries etc.)
Method:
- Line a 20cm x 20cm baking tin with cling film
- Melt the chocolate, Orkney Butter and golden syrup in a pan. While ingredients are melting, put the Westray House Shortbread Fingers into a zip seal freezer back and bash with a rolling pin.
- Once the mixture in the pan has melted, transfer 125g to a bowl and set aside. Add the shortbread fingers, Orkney Fudge, Orkney Tablet and chopped hazelnuts to the mixture.
- Transfer the mixture to the baking tin and spread evenly. Transfer the remaining 125g of chocolate mix to the tin and spread evenly over the top.
- Transfer the mixture to the fridge and allow 2 hours to set.
- Once set, carefully remove the tiffin from the tin and cut into squares.
