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Apricot & Pistachio Tiffin

27 March 2014



For the Digestives

  • 200g shelled pistachios
  • 100g unsalted butter, at room temperature
  • 50g light brown muscovado sugar
  • 80g plain flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 100g fine oatmeal

For the Chocolate Mixture

  • 100g golden syrup
  • 200g salted butter, diced
  • 600g dark chocolate (about 70% cocoa solids), broken up
  • 200g shelled unsalted pistachios (slivered or roughly chopped kernels)
  • 300g soft ready-to-eat dried apricots, roughly chopped
  • 200g mini marshmallows
  • good pinch of sea salt flakes
  1. To make the digestives, heat oven to 180c/160c fan/gas4. Line 2 baking sheets with baking parchment. Grind the nuts in a food processor to a fairly coarse powder (don't overgrind or they will turn sticky). Cream the butter and the sugar until soft and fluffy. Sift in the flour, salt and baking powder. Add the oatmeal and nuts, and gently mix with a wooden spoon and then your hands.
  2. knead the dough until it just comes together (if it feels too oily, chill for 20 mins until firm). Divide the dough in half and roll out each portion on a lightly floured surface to 4 mm thick. Cut into 5 cm squares - you don't have to be too neat because they are going to be broken up later. Arrange, spaced apart on a baking sheet, and bake for about 12 mins or until golden brown. Leave to cool on the baking sheet to firm up. Transfer to a wire rack and leave until cold.
  3. To make the chocolate mixture, oil and line a 20.5 x 25cm brownie tin or cake tin with baking parchment. Measure the syrup, butter and chocolate into a large non-stick pan. Sit over a very low heat and stir gently until melted and smooth. Remove from the heat. Pour 250g of the mixture into a heatproof jug or bowl and set aside for the topping. Leave the rest in the pan to cool to room temperature.
  4. Set aside 5 biscuits for decoration and roughly break the remaining into the cooled chocolate in the pan. Add half the pistachios, half the apricots and salt flakes. Mix well, then stir in half the marshmallows. Tip into the prepared tin and spread evenly, pressing down with the back of a spoon or spatula to ensure the surface is flat. Pour over the reserved chocolate mixture (gently warmed if needed) to give a smooth, even covering. Scatter over the remaining pistachios and apricots. Cover the tin with cling film and chill for at least 4 hrs or until firm and set.
  5. Carefully turn the tiffin out onto a board and cut into squares. Decorate with the remaining marshmallows and broken up biscuit.

Store in an airtight container in a cool place. Best eaten within 4 days


Cuts into 20 squares. Prep 1 hr plus chilling. cook 15 mins



Posted: 27/03/2014 14:18:44 by Sara

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