Ginger Tiffin

Ginger Tiffin
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This chocolate ginger tiffin recipe is even better than it sounds. Why? It contains Jaffa Cakes too. Oh yes. There are just three ingredients, yet this is my most popular – and perhaps best – tiffin cake recipe ever. This jaffa and ginger tiffin is so simple to make… surely something as easy as this to make shouldn’t be so very delicious?

This is the first variation I made based on my Rocky Road tiffin recipe, but one so good that it more than justifies a listing in its own right. I love ginger, especially with chocolate, and it seems to run in the family. All my Grandad ever wanted for Christmas was a box of Chocolate Ginger. His son – my Dad – loves it too, as do I. And no one can resist a Jaffa Cake (but are they biscuits, cookies or cakes?)

If, like me and mine, you’re a bit of a ginger nut, then you’ll love this. To make it more fiery you could even add some chopped, crystallised ginger if you like. As with all my tiffin recipes there’s no messing about with golden syrup, simmering water, baking or butter. Just chop, melt (carefully, in the microwave) and mix. Why overcomplicate matters?

Dark chocolate really complements the ginger and orange flavours, but of course you’re free to use milk chocolate instead if you prefer. Sometimes I like to use about half of each, creating a chocolate that tastes like the Cadbury Darkmilk buttons we love in our house.

Go to the food store, grab some chocolate, Jaffa cakes and Ginger Nuts, then off you go…

Makes 12-24 pieces, depending on size

Ginger tiffin ingredients

  • Dark chocolate, 400g
  • Ginger nuts, 12 (about 150g), chopped into small pieces
  • Jaffa cakes, 1 pack (about 10), chopped into small pieces

Equipment

How to make Ginger Tiffin

  • Line a suitable square or rectangular dish with a sheet of greaseproof paper. This prevents sticking once set.
  • Melt the chocolate ( I do this in the microwave in short bursts, stirring often, & it always works fine. I start with a 30 second blast, then try 20 seconds more, then lastly 10-second blast/s as required).
  • Stir in the ginger biscuit pieces, then the Jaffa cake pieces and mix well to combine.
  • Spoon the tiffin mixture into the baking dish, level over, then place in the fridge until set.
  • Remove from the fridge for a while to soften a little before cutting (with a knife warmed in a jug of hot water is best) into bars or squares, then chill again until ready to eat.

Great as a snack anytime: for elevenses, afternoon coffee, after school, bake sales, after dinner, midnight feast…

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Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

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Filed Under: No Bake Slices