Tue, 22 September 2026
Ingredients:
(serves 4/6)
1 Half pack of digestive biscuits
200g Good milk chocolate
60g Desiccated coconut
200g Butter
3 Tbsp caster sugar
3 Tbsp golden syrup
3 Tbsp cocoa powder
2 Tbsp smooth peanut butter
Flaky sea salt
Method:
This is a real simple no bake biscuit/cake recipe. Firstly take your biscuits, and break them up into small pieces, but not too small, and set them aside. Now place a pot on a medium heat and add most of your butter (leave a small bit to grease your tin later). Once the butter has melted, add the sugar, syrup, cocoa powder, peanut butter, and then the biscuits. Mix this all well together, it will become thick and stodgy, but this is ok. Now take a cake tin or container that’s roughly 20cm x 20cm and at least 2.5cm deep, and grease it with your remaining butter. Then line it with baking paper. While your mixture is coming together, melt your chocolate either in a bowl placed over a pot of boiling water, or in the microwave. Once melted, add the coconut, and a pinch of sea salt. Now we assemble, firstly pour your biscuit mix into the tin, and press it down so its flat and fills all the corners and sides evenly, next pour over the chocolate and coconut mix, and again smooth it out so its evenly spread over the base. Now place the tin in the fridge for at least 2 hours and allow to set.
To Serve –
Remove the tin from the fridge and simply pull the tiffin out of the tray holding the baking paper, then remove the paper. Cut the tiffin into bitesize pieces. Enjoy!
