I bet you have two thoughts, yum I love cookie dough and what the heck is a tiffin! A tiffin is cake-like slice full of chocolate, crushed biscuits and other bits and bobs. I think of it as a cross between the lolly log and a rocky-road with the bonus that it too doesn’t need to be baked. If you’ve never tried one before, then you really need to.

I’ve come up with my own fusion for the tiffin, I’ve added cookie dough!

So accompanying my ready to eat (egg free) raw cookie dough, I’ve paired it  with cream crackers to give a sweet and salty contrast which is then held together with chocolate. If you have a sweet tooth and love cookie dough as much as I do, you’ll crush on this slice!

For best results I like to use the cookie dough when it’s frozen. So if you’re prepared you can make the dough the night before, then it’s ready to cut up when needed.

COOKIE DOUGH TIFFIN

 

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Prep time

40 mins

Cook time

2 hours

Total time

2 hours 40 mins

 

Serves: 40-50 Pieces

Ingredients

• Cookie Dough
• 80g Butter - Softened
• 60g Caster Sugar
• 40g Brown Sugar
• 100g Plain Flour
• ½ Teaspoon Salt
• 25g Chocolate Chips
• 2 Teaspoon Vanilla Extract
• 2 Tablespoons Milk
• 
  
• Slice
• 100g Butter
• 300g Dark Chocolate
• 160g Golden Syrup
• 250g Cream Crackers
• 230g Frozen Cookie Dough
• 
  
• Topping
• 200g Milk Chocolate
• Chocolate Chips - Optional
• Cookie Dough - Optional

Instructions

1. Let's start with the cookie dough, add all ingredients to a free-standing mixture and beat until well combined, forming a firm dough.
2. Flatten dough out on a piece of cling film (about 2cm thick), wrap it up and place in the freezer until you're ready to use. Ideally for a few hours or overnight.
3. With the dough frozen, let's start on the slice and line a square 20cm baking tin with baking paper.
4. Either using a food processor or a rolling pin, blitz or crush the cream crackers to a crumb and place in a large bowl.
5. In a medium sized pot add the dark chocolate, golden syrup and butter. Place this over a larger pot of boiling water and stir until all melted and combined. Make sure the top pot doesn't touch the water below.
6. Pour this mixture over top of the cracker crumbs and mix through. Allow to cool slightly as you cut up your cookie dough.
7. Remove cookie dough from the freezer and dice into 1cm cubes. Add to the chocolate mixture, working gently not to melt and squash cookie dough too much.
8. Once you're happy, press the mixture firmly in to your prepared tray and place in the fridge for 10 minutes.
9. In another medium sized pot add the milk chocolate for the topping. Place this one in a larger pot of boiling water and stir until melted.
10. Pour melted milk chocolate over the slice and smoothen out. Sprinkle with chocolate chips and more cookie dough if you like. Return to the fridge and continue to chill for 1-2 hours.
11. When ready to serve, remove slice from fridge 10 minutes before cutting up into bite sized pieces. Enjoy!

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