Ruby Chocolate Tiffin

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line an 18cm square tin with parchment paper.

   Tip: To ensure a smooth removal from the tin, make sure the parchment paper is large enough and non-sticky.

2. 2

   Melt the butter, golden syrup, and unsalted butter in a saucepan over low heat, stirring occasionally, until smooth.

   Tip: This step is crucial for a smooth and creamy ruby chocolate ganache.

3. 3

   Remove the saucepan from the heat and stir in the ruby chocolate until melted and glossy.

   Tip: Let the mixture cool slightly, then stir in the vanilla extract.

4. 4

   In a separate bowl, whisk together the biscuit crumbs, flour, and salt until combined.

   Tip: Make sure the crumbs are evenly distributed to avoid any crunchy bits in the finished tiffin.

5. 5

   Press half of the biscuit mixture into the prepared tin, followed by a layer of melted ganache, and finally the remaining biscuit mixture.

   Tip: Press the mixture down firmly to ensure a smooth and even texture.

6. 6

   Bake for 20-25 minutes, or until the edges are golden brown and the centre is set.

   Tip: Keep an eye on the tiffin during the last 5 minutes, as it can go from perfectly baked to burnt quickly.

7. 7

   Remove from the oven and let cool completely in the tin.

   Tip: This is the hardest part – resisting the temptation to dig in immediately!

8. 8

   Once cooled, top with toasted almonds and serve.

   Tip: The toasted almonds add a delightful textural element to the tiffin, but feel free to omit if you prefer.