This white chocolate tiffin recipe is mouth-wateringly delicious and so simple to make! A tasty mixture of crushed biscuits, cherries, coconut and white chocolate, Great British Bake Off winner Jo’s tiffins are the ultimate sweet treat
- 250g digestive biscuits
- 60g shredded, dried or desiccated coconut
- 60g glace cherries, washed, dried and halved
- 125g unsalted butter
- 2tbsp golden syrup
- 2tbsp malted drink powder (such as Horlicks or Ovaltine)
- 1tbsp caster sugar
- 500g white chocolate
- You will need:
- 30 x 23cm baking tin with a depth of about 4cm. Lightly greased and with a sheet of baking parchment
Tip the digestive biscuits into a freezer bag and, using a rolling pin, crush them into smallish, random-sized pieces and tip into a bowl. Add the coconut and cherries.
Tip the butter, golden syrup, malted drink powder and sugar into a small saucepan. Place over a low
heat and stir constantly until the butter has melted and the mixture is thoroughly combined. Pour into the bowl over the crushed biscuits and stir until evenly coated.
Spoon the mixture into the prepared tin and press into an even layer. Leave until completely cold.
Break the white chocolate into chunks and melt in a heatproof bowl either over a pan of barely simmering water or gently in the microwave, in short bursts and on a low setting. Stir until smooth, spread over the tiffin base and leave until set completely.
Cut the tiffin into squares using a knife that you have run under hot water to warm the blade: this makes it easier and neater to cut through the chocolate.
Top tip for making Jo Wheatley’s white chocolate tiffin
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