Ingredients:

  • 8 oz (225 g) Unsalted Butter, cut into cubes
  • 1/2 cup (120 ml) Golden Syrup
  • 5 oz (100 g) High-quality White Chocolate (Base), broken into pieces
  • 14 oz (400 g) Plain Digestive Biscuits
  • 1 cup (150 g) Dried Cranberries
  • Zest of 1 large orange
  • 7 oz (200 g) High-quality White Chocolate (Coating), broken into pieces
  • 1 tsp (5 ml) Coconut Oil (optional)
  • Festive Sprinkles or Gold Dust, as needed for decoration

Instructions:

  1. Grease and line an 8x8 inch (20 cm x 20 cm) square baking tin with parchment paper, leaving an overhang on two sides for easy removal.
  2. Crush the digestive biscuits into rough, uneven pieces (chunky rubble, not fine powder) using a rolling pin or food processor.
  3. Transfer the crushed biscuits, dried cranberries, and orange zest to a large mixing bowl. Set aside.
  4. In a heavy-bottomed saucepan or a bowl set over a barely simmering pan of water (bain-marie), combine the butter, golden syrup, and the 100g of base white chocolate.
  5. Stir continuously over a low heat until the butter and chocolate are fully melted and the mixture is glossy and smooth. Do not allow it to boil.
  6. Remove the melted mixture from the heat and allow it to cool for about 3–5 minutes.
  7. Pour the melted mixture over the dry ingredients. Using a sturdy spatula, fold everything together until the biscuit pieces and cranberries are evenly coated.
  8. Transfer the Tiffin mixture into the prepared tin. Using the back of the spatula or a piece of parchment paper, press the mixture down very firmly and evenly into the corners.
  9. Transfer the tin to the refrigerator and chill for a minimum of 2 hours, or until the Tiffin base is completely solid to the touch.
  10. Melt the remaining 200g of white chocolate (coating) with the optional coconut oil using the bain-marie method until perfectly smooth and glossy.
  11. Pour the melted white chocolate over the chilled Tiffin base and spread quickly and evenly with a spatula.
  12. Immediately scatter with festive sprinkles or brush with edible gold dust before the chocolate sets.
  13. Return the Tiffin to the fridge for 30–45 minutes, just until the topping is firm.
  14. Use the parchment overhangs to lift the Tiffin out of the tin. Warm a sharp chef's knife under hot water, dry it quickly, and cut the Tiffin into 16 even squares. Clean the knife between slices for the sharpest edges.