300g Ginger nut biscuits(1 packet)
300g white chocolate(3 bars)
50g coconut+ more to sprinkle on top
50g chopped mixed nuts
50g chopped dried cranberries (or cherries)
2 tablespoons syrup
1 teaspoon ground ginger
Prepare baking tray (Swiss roll type) by greasing and lining with greaseproof paper.
Crush biscuits until powder (I use food processor). Place in bowl. Add coconut, nuts and cranberries to bowl. Mix together.
In saucepan, melt margarine. Add syrup and 150g of chocolate.
Melt slowly. Add ground ginger and mix together.
Add this mixture to the dry ingredients in bowl. Mix thoroughly together.
Empty onto greased/papered baking tray. Press down evenly. Allow to cool then place in fridge for two hours. Tiffin should then be solid. Remove from fridge.
Melt remainder of white chocolate in bowl over hot water. Spread over Tiffin. Sprinkle with coconut (if desired).
Allow chocolate to harden then cut Tiffin into squares.
REMEMBER TO WARN THOSE WHO EAT THIS THAT IT CONTAINS NUTS AND CRANBERRIES.