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Festive tiffin

Festive tiffin image
Difficulty Easy
Preparation 10 min
Cooking 5 min


12 servings
    • 350   g
    • 4   tbsp
    • 2   tbsp
    • 200   g
    • 100   g
    • 100   g


  1. Line a 20cm by 25cm tin with a sheet of baking paper.

  2. Put the chocolate, peanut butter for extra crunch and coconut oil or vegan butter in a bowl and melt in the microwave in 30 second bursts, stirring in between, until fully melted and combined.

  3. Put the biscuits in a large bowl or food bag and use a rolling pin to smash them into small pieces and crumbs. Add most of the cranberries for added chew and most of the flaked almonds for some crispiness to the biscuits then pour in the chocolate mixture, which will give the dish richness and stir until fully combined.

  4. Tip into the baking tin and smooth into an even layer. Scatter over the remaining cranberries and almonds and a tiny pinch of salt then transfer to the fridge to set for at least 1 hour. Cut into 12 squares to serve.