Gluten Free Easter Tiffin
A naughty but very nice Easter Tiffin recipe that's gluten free and can be adapted to be made dairy free and vegan too (with care if still needed to be gluten free - see post). Such a simple no bake recipe that cam be made in advance, a great activity to do with the kids and grandchildren too!
Servings: 16 servings
Calories: 294kcal
Equipment
Ingredients
- 150 g butter cubed
- 50 g golden syrup (corn syrup) corn syrup
- 150 g milk chocolate roughly chopped
- 200 g gluten free shortbread biscuits broken into small (not tiny) pieces
To decoarate
- 200 g white chocolate or dairy free alternative
- 100 g chocolate mini eggs check packet for may contains
Optional ingredients
- 50 g candied mixed peel or raisins if preferred
Instructions
To make the Tiffin Base
- In a large saucepan, add the chopped butter, golden syrup, and chopped milk chocolate.
- Heat very gently on the hob stirring constantly until the butter and chocolate has melted.
- Remove from the heat and place on a safe worktop
- Add the broken pieces of shrotbread (and mixed peel/raisins if using). fold gently to coat the biscuit trying not to break it up any smaller.
- Pour the chocolate mixture into the loose bottom baking tin and tease to the edges with a spatula to ensure an even surface.
- Pop into the fridge for 5-10 mins while you melt the white chocolate. You can do this in a bowl over a pan of boiled water or pop intro the microwave for short 15 second bursts until melted.
To decorate
- Take the mini eggs you plan to use and bash them with a rolling pin. Mind how hard you hit them, ideally you want them to break in half or three, not obilterate them off the face of the earth!
- Remove the tiffin base from the fridge and pour over the melted white chocolate and smooth evenly. You'll need to act quickly as the white chocolate will start to set due to the cold temperature of the tiffin base.
- TOP TIP: if you are quick enough and mathmatically minded you can score the top of the tiffin to indicate portion size before adding the Easter eggs.
- Now take your chocolate eggs and decorate the tiffin keeping within the portion boundaries. Press the chocolate eggs into the white chocolate to ensure they stick.This makes cutting the tiffin so much easier later on.
- Return to the fridge to allow the topping to set completely.
Notes
When it comes to cutting the tiffin, I'd recommend removing from the fridge 10 minutes before you cut, this will lessen the chance of the white chocolate from cracking up.
However, this tiffin is meant to be a fun-filled delicious mess so try not to get too hung up on perfection here.
Nutrition
Calories: 294kcal | Carbohydrates: 30g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Potassium: 67mg | Fiber: 1g | Sugar: 24g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg