Very Berry Tiffin (GF)
Makes: 20 Cake Portions
As a child, this was a popular party recipe in our household so I have tinkered with it to create the same flavours suitable for a gluten-free diet.
110g / 4oz butter
25g / 1oz soft brown sugar
50g / 2oz gluten-free cocoa powder
3 tablespoons golden syrup
225g / 8oz gluten-free digestive biscuits, crushed
75g / 3oz dried cranberries
50g / 2oz raisins
50g / 2oz freeze-dried raspberries
110g / 4oz gluten-free dark chocolate, melted
1. Melt the butter and add the soft brown sugar, cocoa powder and syrup. Warm over a low-medium heat until evenly blended.
2. Meanwhile, in a large mixing bowl, crush the gluten-free digestive biscuits until they resemble ragged breadcrumbs, then add the biscuit crumbs to the warm chocolate liquid, followed by the cranberries, raisins and freeze-dried raspberries and stir until evenly combined.
3. Press into a greased 20cm (8”) square tin and cover with melted gluten-free plain chocolate. Leave for a minimum of 2 hours to chill in the fridge until set.
Top Tips: The easiest way to remove the biscuit cake from the baking tin is to run the underside of the tin through hot water for a few seconds, then turn out onto a chopping board to slice.
Many well known brands of chocolate are naturally gluten-free but not advertised as so, therefore it is worth researching them on the internet without buying specialist gluten-free brands first.