Chocolate Tiffin

The recipe

Instructions

1. 1
   Line a 20cm square tin with baking paper. Put the digestives in a bag and bash with a rolling pin to a rough rubble, leaving a few bigger chunks.
2. 2
   Gently melt the butter in a pan over a low heat, then stir in the cocoa powder, caster sugar and honey until smooth and glossy. Do not let it boil.
3. 3
   Off the heat, stir in the crushed biscuits and raisins until everything is coated.
4. 4
   Press the mixture firmly into the tin with the back of a spoon. Chill for at least 2 hours until firmly set.
5. 5
   Cut into 12 squares and keep in the fridge.

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