Scottish tiffin with ginger nuts
A no bake chocolate traybake with crushed ginger nut biscuits, raisins and cherries. Cold, snappy and very moreish.
- Time2 hr
- LevelEasy
- Costabout £0.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 20cm square tin with baking paper.
- 2
Put the ginger nuts in a bag and bash them with a rolling pin into small chunks, with some crumbs.
- 3
Melt the 100g butter, golden syrup and cocoa in a large pan over a low heat, stirring until smooth. Take off the heat.
- 4
Stir in the biscuit pieces, raisins and cherries until everything is coated. Press firmly into the tin and level the top with the back of a spoon.
- 5
Melt the dark chocolate and the 25g butter in a bowl over a pan of barely simmering water, or in short bursts in the microwave. Spread over the base.
- 6
Chill for at least 1 hour 30 minutes until firm. Cut into squares with a hot knife. Keep in the fridge.
90 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.