Orkney Tiffin

Orkney Tiffin 

A picnic is never complete without a sweet treat. Traybakes are an iconic lunch box essential, easy to make with delicious results. We've put our own spin on a traditional favourite – Orkney Tiffin, replacing the marshmallows with Orkney Tablet and Orkney Fudge. This is a super sweet snack!

Servings: 16 

Preparation Time: 20 minutes ( followed by 2 hours to set) 

Ingredients:

• 100g of crushed Westray Bakehouse Shortbread fingers
• 300g good quality dark chocolate
• 125g Orkney Butter
• 3 tablespoons of golden syrup
• 70g chopped Orkney Fudge
• 70g chopped Orkney Tablet
• Handful of hazelnuts (could be replaced for marshmallows, cherries etc.)

Method:

1. Line a 20cm x 20cm baking tin with cling film
2. Melt the chocolate, Orkney Butter and golden syrup in a pan. While ingredients are melting, put the Westray House Shortbread Fingers into a zip seal freezer back and bash with a rolling pin.
3. Once the mixture in the pan has melted, transfer 125g to a bowl and set aside. Add the shortbread fingers, Orkney Fudge, Orkney Tablet and chopped hazelnuts to the mixture.
4. Transfer the mixture to the baking tin and spread evenly. Transfer the remaining 125g of chocolate mix to the tin and spread evenly over the top.
5. Transfer the mixture to the fridge and allow 2 hours to set.
6. Once set, carefully remove the tiffin from the tin and cut into squares.