If you are after an easy no-bake traybake that looks impressive but takes barely any effort, this White Chocolate Tiffin is it. Crunchy biscuits, sweet glacé cherries, nutty pistachios and creamy white chocolate all pressed into one simple traybake. A nice festive twist on classic tiffin.
This is the kind of recipe that is perfect for bake sales, festive tins, coffee mornings, or keeping in the fridge for ‘just one piece’ moments (that usually turn into two).
Why you’ll love this White Chocolate Tiffin
- Great for sharing – it won’t last long!
- No baking required – the fridge does all the work
- Quick to make – about 15 minutes hands-on time
- Easily adaptable – easily swap the nuts or fruit
What is Tiffin?
Tiffin is a classic British no-bake traybake made by mixing crushed biscuits with melted butter, syrup and chocolate, then pressing it into a tin and chilling it until set.
It is best known for:
- No baking required – it sets in the fridge
- A crunchy, chocolatey texture
- Being cut into small squares and served with tea ☕️
Tiffin has its roots in Scotland (where I’m from), where it became popular as an easy homemade treat using store-cupboard ingredients. Traditional versions often include digestive biscuits, raisins or cherries, and a chocolate topping.
Tiffin is similar to Rocky Road except Tiffin is usually pressed flat into a tin and sliced neatly while Rocky road is chunkier and often includes marshmallows.
Festive Tiffin
This white chocolate tiffin is perfect for Christmas and the festive season. I love the combination of warm spiced biscuits with the sweet cherries and creamy chocolate. Plus the jewel tones of the cherries and pistachios against the pale chocolate and biscuit feel very Christmassy to me.
You could also try a few more Christmas Tiffin upgrades like:
- Swapping some of the cherries for dried cranberries or candied peel.
- Adding orange zest to the melted chocolate topping
- Sprinkling with edible gold stars or glitter for decorating
It makes a lovely addition to homemade gift tins and is ideal for making ahead during the busy festive period.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Biscuits – the Tiffin base is made from crushed up biscuits. I love the combination of ginger biscuits and digestives – the ginger adds a lovely warm wintery spice. You can use only one type of biscuit – shortbread also works well. I like my biscuits firmly crushed but you can leave some chunks if you prefer.
- White chocolate – some to stir through the biscuit base plus more for topping. You could also try blonde chocolate.
- Butter and golden syrup – to help set the base of the tiffin. Golden syrup can be substituted for agave syrup or honey.
- Glacé cherries – classic tiffin usually contains raisins, but cherries give a nice sweet twist and look lovely against the white chocolate. For extra flavour I love to mix the leftover cherry syrup with the melted ingredients.
- Pistachios – for added crunch and flavour. Swap for another chopped nut such as pecans.
Tips for the best White Chocolate Tiffin
Mix the cherries, pistachios and crushed biscuit thoroughly before adding the melted ingredients, otherwise the cherries will clump together.
Press the biscuit mix down firmly into the tin to ensure it sets properly.
Let the tiffin come to room temperature before cutting, to avoid cracks.
Variations & Substitutions
- Nut-free: Skip the nuts and add extra biscuits or dried fruit
- Different biscuits: Rich tea or shortbread also work well
- Swap the nuts: Pecans, almonds or hazelnuts are all great
- Extra festive: Add dried cranberries or orange zest
How to Store
Store in an airtight container in the fridge for up to 1 week.
Tiffin an be frozen for up to 2 months – layer pieces with baking paper to stop them sticking. Defrost in the fridge.
What size tin should I use for tiffin?
A 20cm square tin works best for this recipe and gives neat, evenly sized squares.
Why is my tiffin crumbly?
This usually happens if the mixture isn’t pressed firmly enough into the tin or if there isn’t quite enough butter or syrup to bind it together.
Does white chocolate tiffin need to be baked?
No this is a completely no-bake recipe. The tiffin sets in the fridge, making it quick and easy to prepare.
Can I make white chocolate tiffin without golden syrup?
Golden syrup helps bind the mixture and adds a soft, chewy texture. You can substitute honey or agave syrup, but the flavour and texture may change slightly.
How long does white chocolate tiffin take to set?
It usually takes 2–3 hours in the fridge to fully set, though leaving it overnight gives the cleanest slices.
Can I freeze white chocolate tiffin?
Yes. White chocolate tiffin freezes well for up to 2 months. Defrost in the fridge before slicing and serving. Use baking paper to divide slices so they don't stick.
More Easy Sweet Treats
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White Chocolate Tiffin
Equipment
Ingredients
- 150 grams (5.29 oz) ginger snap biscuits
- 100 grams (3.53 oz) digestive biscuits
- 115 grams (1 stick) butter
- 3 tbsp golden syrup - 3 tbsp is approx. 60g
- 200 grams (1 cup) glace cherries - halved
- 50 grams (⅓ cup) pistachios - roughly chopped (or pecans)
- 400 grams (14.11 oz) white chocolate - chopped
Instructions
- Grease and line a 20cm square baking tin with baking paper, leaving a little overhang for easy lifting later.
- Crush the biscuits, either in a food processor or by sealing in a plastic bag and bashing with a rolling pin.150 grams (5.29 oz) ginger snap biscuits, 100 grams (3.53 oz) digestive biscuits
- In a large bowl combine the crushed biscuits with glace cherries and chopped pistachios. Mix well to combine and make sure cherries are dispersed, or they easily clump together.150 grams (5.29 oz) ginger snap biscuits, 100 grams (3.53 oz) digestive biscuits, 200 grams (1 cup) glace cherries, 50 grams (⅓ cup) pistachios
- In a small pan on medium-low heat (or in the microwave in short bursts) melt the butter, golden syrup and 100 grams/3.5oz of the white chocolate together until smooth. (you can also add the syrup from the glace cherries for optional extra sweetness).115 grams (1 stick) butter, 3 tbsp golden syrup, 400 grams (14.11 oz) white chocolate
- Spoon the mixture into the prepared tin and press down firmly with the back of a spoon or spatula to pack it in and create an even layer. Pop in the fridge while you prepare the topping.
- Melt the remaining 300g white chocolate, then pour over the tiffin base and spread out evenly.400 grams (14.11 oz) white chocolate
- Chill in the fridge until fully set. Minimum 2 hours, ideally overnight.
- Allow to come to room temperature then slice into 16 squares and enjoy.
Nutrition
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