Apricot and Pistachio Tiffin

Name: Apricot and Pistachio Tiffin
Cuisine: European, British
Ingredients: 5 gelatine leaves (8g total weight); 225g white granulated sugar; 100ml water; 1 tsp liquid glucose; 1 large free-range egg white, at room temperature; 1 tsp vanilla extract; 200g (approx) icing sugar, for dusting; 100g soft ready-to-eat dried apricots, roughly chopped; 200g shelled unsalted pistachios (slivered or kernels); 100g unsalted butter, at room temperature; 50g light brown muscovado sugar; 80g plain flour; 1/4 tsp salt; 1 tsp baking powder; 100g fine oatmeal; 100g golden syrup; 200g salted butter, diced; 600g dark chocolate (about 70% cocoa solids), broken up; 200g shelled unsalted pistachios (slivered or roughly chopped kernels); 200g soft ready-to-eat dried apricots, roughly chopped; Good pinch of sea salt flakes

Instructions

A medley of plump apricots and sweet pistachios made into a unique tray bake recipe. This showstopping tiffin recipe also features homemade marshmallows!

Updated at: Fri, 18 Jun 2021 09:52:47 GMT