Chocolate Tiffins

I thought a tiffin was a tin container for lunch. No, it is a cookie make from a cookie. Yum… This recipe was adapted from Cookie Madness.

Chocolate Tiffins
4 oz salted butter, softened
1 1/2 tablespoons Lyles golden syrup
8 to 10 oz Hershey Dark chocolate, cut up
6 or 7 ounces of tea biscuits, butter cookies, digestive biscuits or shortbread
2 oz whole almonds, toasted and chopped
1 or more oz dried sour cherries (optional)

Cut up butter and place butter, syrup and chocolate chips in a microwave-safe bowl. Stir to coat chips in butter. Microwave on high 30 seconds. Stir and repeat until chocolate is melted.

Chop the cookies into large chunks. Stir together cookie chunks, almonds and cherries, then add to melted chocolate mixture. Pour mixture into an 8 inch square pan that has been lined with foil or parchment. It will be quite wet. After a few hours, it will set, but you might want to put it in the refrigerator to speed it up.

Lift from pan using foil or parchment as a handle and cut into little squares.