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Tiffin
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A picture of Tiffin.

Tiffin

Laura
Laura @FeelBetter
Milton Keynes, England

In the British Raj, tiffin denoted the British custom of afternoon tea and is derived from "tiffing", an English colloquial term meaning to take a little drink. It's a sort of mouthful of a snack to be eaten around 3pm.

Dark chocolate actually has more antioxidant activity, polyphenols and flavanols than any other fruits tested (even blueberries)! #ChristmasGift

In the British Raj, tiffin denoted the British custom of afternoon tea and is derived from "tiffing", an English colloquial term meaning to take a little drink. It's a sort of mouthful of a snack to be eaten around 3pm.

Dark chocolate actually has more antioxidant activity, polyphenols and flavanols than any other fruits tested (even blueberries)! #ChristmasGift

Read more

Tiffin

Laura
Laura @FeelBetter
Milton Keynes, England

In the British Raj, tiffin denoted the British custom of afternoon tea and is derived from "tiffing", an English colloquial term meaning to take a little drink. It's a sort of mouthful of a snack to be eaten around 3pm.

Dark chocolate actually has more antioxidant activity, polyphenols and flavanols than any other fruits tested (even blueberries)! #ChristmasGift

In the British Raj, tiffin denoted the British custom of afternoon tea and is derived from "tiffing", an English colloquial term meaning to take a little drink. It's a sort of mouthful of a snack to be eaten around 3pm.

Dark chocolate actually has more antioxidant activity, polyphenols and flavanols than any other fruits tested (even blueberries)! #ChristmasGift

Read more
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Ingredients

10 minutes plus 2 hours chilling time
As few or as many as you like
  • 200 gdark (minimum 75%) chocolate, broken into pieces
  • 50 gbutter, cut into cubes
  • 4 tbspdate nectar or agave
  • 150 gshortbread biscuits, broken into pieces
  • 100 galmonds, roughly chopped
  • 100 gapricots, chopped into small pieces
  • 30 gfudge chunks, chopped into small pieces
  • 20 gpumpkin seeds
  • 1 barCadbury's Crunchie or 50g honeycomb, roughly chopped
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Steps

10 minutes plus 2 hours chilling time
  1. 1

    Break the chocolate into a small pan, then add the butter and agave. Heat very gently, stirring from time to time until smooth and glossy.

  2. 2

    Place the shortbread in a large bowl and stir in the almonds, apricots, fudge, pumpkin seeds and Crunchie. Pour in the chocolate mixture and stir until evenly coated.

  3. 3

    Tip the mixture into a 20cm loose-bottomed round or square cake tin, patting down carefully to get it right into the corners. Chill for at least 2 hours until set.

  4. 4

    Cut into wedges or squares and serve.

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Copied!

Laura
Laura @FeelBetter
on May 12, 2020 18:26
Milton Keynes, England
Out and Out FoodieSandgrounder#FeelBetterMK
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Comments (2)

Supercook
Supercook @Supercook123pro
May 13, 2020 14:08
Looks AMAZING
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