In our latest edition of Tea Break, we featured a mouth-watering picture of Julie’s tempting tiffin treats made with our very own Ginger Snaps. After being inundated with requests for the recipe, we got in touch with Julie and we’re delighted that we can now share her recipe with you – Enjoy!
Don’t forget, if you make a batch, take a picture, upload it to social media and tag us in your post, using #RingtonsRecipes
Julie’s recipe:
Serves 12
Ingredients:
- 100g butter
- 300g milk chocolate, broken into pieces (1/2 for the tiffin, half for the top)
- 50g golden syrup
- 300g pack Ringtons Ginger Snaps
- 200g punnet cherries, 12 reserved, rest destalked, pitted and halved
- 75g white chocolate, broken up
Method:
First things first, line a 20cm square baking tin with baking parchment and set aside for later.
Now, put your butter, 150g milk chocolate and the golden syrup into a saucepan and melt over a low heat, stirring all the time. Once the mixture has melted, allow to cool whilst you work on the Ginger Snaps.
Put half the Ginger Snaps into a food processor and blitz to a fine crumb. Then, add the rest of the biscuits and pulse into larger pieces.
Tip: If you don’t have a food processor, put the biscuits into a sandwich bag or between a clean tea towel and beat with a rolling pin until crumbled to the right texture.
Next, put the Ginger Snaps into a large mixing bowl and pour over the melted chocolate mix. Combine. Spoon the chocolatey ginger mix into your baking tin, filling right into the corners and make sure the top is even too.
To top the tiffin, melt the white chocolate and remaining 150g milk chocolate in separate bowls, either over boiling water or in the microwave. Once melted, take the milk chocolate and spread it over the top of the tiffin. Then, drizzle over the white chocolate. Using a skewer, get creative, and loosely mix the chocolates together to create an eye-catching pattern. Place the cherries on top.
Chill your tiffin in the fridge for at least two hours. In the meantime, we think you’ve earned a treat. So, put your feet up and enjoy a cup of Ringtons tea with a rogue Ginger Snap whilst you wait.
Once the tiffin is nicely chilled cut it into 12 squares.
The tiffin will last up to a week stored in the fridge. But we warn you, in our experience, it’s gone within days or even hours – it’s an absolutely perfect afternoon treat to be nibbled alongside a comforting cup of tea.
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