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Our Brand Writer, Allison Traynor, re-interpreted her traditional tiffin recipe to celebrate the flavours of rich fruitcake, orange and honey, found in 12 Year Old VIKING HONOUR , in this very indulgent treat.


The beauty of this recipe is that you can adapt the dried fruit and nuts that you use to highlight key flavours of other Highland Park whiskies. For example, try replacing 12 Year Old VIKING HONOUR with 18 Year Old VIKING PRIDE and increase the ratio of cherries and almonds… or use VALKYRIE and add chopped, crystallised ginger into the mix. The trick is to highlight the key flavours of the whisky you choose but keep the total weight of dried fruit and nuts to 150g.


INGREDIENTS (makes about 25 squares)

250g        Plain shortbread fingers (avoid the sort with sugar on top – it’s too sweet!)

100g        Lightly salted butter

25g          Soft brown sugar

3 tbsp     Good quality cocoa powder

2 tbsp     Golden syrup

2 tbsp     Runny honey

25ml       12 Year Old VIKING HONOUR    

150g        Dried fruit and nuts (a combination of Italian glacé orange peel and glacé morello cherries, flaked                         almonds, raisins and dried cranberries is ideal for VIKING HONOUR)

150g        Chocolate (a combination of plain and milk works well)



1. Whizz the shortbread fingers in a food processor until just before it reaches a fine crumb.

2. Gently melt the butter, sugar, cocoa, golden syrup, honey and whisky in a biggish saucepan over a low heat – but don’t let it boil. Enjoy the heavenly aroma as the ingredients warm through!

3. Take the pan off the heat and tip in the shortbread crumb, combining thoroughly, then add the mixed fruit and nuts, combining thoroughly again.

4. Line a baking tray with baking parchment (leaving extra at the sides makes it easier to remove the tiffin later) and tip the mixture in, pushing it down and smoothing it out to the edges. You want a depth of around 12mm (just below the rim of the tray). Pop in the fridge for about 20 minutes to cool.

5. Melt the chocolate and pour it over the cooled tiffin, smoothing it over with a pallet knife, then return to the fridge to cool completely (about an hour).

6. When you’re ready to cut it into squares, lift the entire tiffin out of the tray using the parchment paper and sit it on a wooden board for about 5 minutes before cutting with a sharp knife (if you cut straight from the fridge, the chocolate tends to crack!).


This is a wonderful treat at any time of day, and it makes a fine accompaniment to a dram after dinner. If you can bear to give any away, it makes a lovely gift too, packed in a box or clear confectioner’s bag.



June 04, 2020