Chocolate Tiffin

This no-bake, fridge-set chocolate slice is a favourite of British afternoon teas – with crunchy biscuit pieces, wrapped in chocolate.

Biscuit base

1. Work the wheat flour, the soft butter and the sugar together into a dough with quick movements, roll it thin, and bake it crisp in an oven preheated to 180 °C for about 12 minutes. Cool it completely.

2. Put the cooled biscuit into a bag and crush it coarsely with a rolling pin – not to a powder, leave some bigger, hazelnut-sized pieces too, these give the good texture.

Chocolate mixture

3. In a pot over a low heat melt the butter with the honey and the cocoa powder, stirring into a smooth, glossy cream.

4. Stir in the raisins and the coarsely crushed biscuit, and turn it thoroughly so the chocolate mixture coats everything.

5. Spoon it into a baking-paper-lined tin and press it down good and tight with the back of the spoon.

6. Smooth the melted dark chocolate over the top, then put it in the fridge for at least 2 hours. Once set, cut it into squares with a sharp knife.

Tip: The mixed-size biscuit pieces give the real texture – do not crush them too fine.