Gluten Free Orange & Ginger Shortbread Tiffin

Thanks to Susan Barrie, food blogger at for creating this delicious recipe using Dean’s gluten free shortbread.

We made a batch to serve in our café bistro and it went down a treat, why not give it a try……


Follow these steps

  • Heat the butter, chocolate and golden syrup in a medium pan on a low heat, until all ingredients are completely melted. Meantime roughly chop the marshmallows and glace cherries.
  • Using the end of a rolling pin, break the shortbread until you have a combination of medium and small chunks, and crumbs.
  • Combine all the ingredients ina large bowl and stir with a wooden spoon until all the dry ingredients are completely coated with the chocolate mixture.
  • Tip into a lined tray (a 20cm brownie pan is ideal) and press down evenly. Melt the white chocolate and drizzle over the tiffin. Chill for around 30 minutes - cut into squares and serve.
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