Nadia Emek

Written by Nadia Emek

Nadia Emek is a classroom assistant at a secondary school in Edinburgh. She is married with 2 teenage children and a cat called Oliver. She loves to go swimming, walking, and enjoys photography. Yet she finds nothing better than spending time in her kitchen, cooking for her family and friends, and chatting round an old worn, but much loved, kitchen table. Ooh, if only that table could talk...

Chocolate Tiffin for study breaks

It’s the Easter holidays, and for most a time to study for exams. I just remember sitting hour after hour in my room surrounded by books writing and re-writing notes armed only with a flask of coffee and an endless supply of biscuits, surfacing only to replenish supplies and toilet stops. What a delight I was then, moody and cheesed off, having to sit and study day after day, rather than being out with my mates. Looking back now I realise that it was such a short space of time in the school year but at the time seemed to drag on and on.

I often studied at George IV library, sitting upstairs round the huge tables in total silence, as you are not allowed to speak; however, still managing to carry out a ‘conversation’ by passing notes back and forth to each other and my friend always had an endless supply of cola cubes or toffee doddles. Those things tore your mouth to pieces and were ‘magic’. I actually found it hard to study there as I was too nosey and more interested in what was going on around me to pay attention to actually doing any work.

So to help with the studying I have given you a cheeky chocolate and easy-to-make treat. Plus it’s Easter on Sunday so hopefully you will be stuffing yourselves with more chocolate in the form of Easter eggs. Actually I will be having my first slice of bread in 6 weeks so I think I will spread my chocolate on top of that! Lovely.

Happy Easter!

Chocolate Tiffin

* 4 tablespoons golden syrup

* 125g butter

* 250g digestive biscuits

* 3 heaped tablespoons good-quality cocoa powder

* 75g raisins

* 250g chocolate

  1. Put the syrup and butter in a pot and gently melt on the hob. Careful not to let it burn.
  2. While the butter and syrup are melting, put the biscuits in a plastic bag and gently crush with a rolling pin or a tin, however not to a fine powder leave some lumps.
  3. Add the cocoa, the raisins and then the biscuit to the melted butter and golden syrup. Pour the mix into a tin and spread it evenly, flattening it down as you go.
  4. Either melt the chocolate in the microwave for 2 to 3 minutes (it will depend on the power of your microwave) or melt it in a bowl sitting on (but not touching) a saucepan of barely simmering water.
  5. Spread the melted chocolate evenly over the biscuit base and then simply put the dish in the fridge.
  6. The tiffin will take about an hour to set, and will keep for a few days in an air tight container.
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