Every year, I like to surprise people with pretty cellophane bags filled with delicious treats. My mince pies, or brownies, are usually highly requested but it’s fun to try different recipes and see if they go down well as presents. I tend to be one of those annoyingly organised people, buying gifts back in October, and remembering exactly what everyone has liked, wanted or needed throughout the year. The holiday hustle however, has meant I’m scrambling to gather presents all at once this December, whilst hoping for the same high standard of gift-giving. That’s why edible gifts always save the day.

I find it exciting to give friends and loved ones something unique that perhaps they won’t find at their office Christmas party or the buffet table at a festive get-together. It’s a great opportunity to try out new ideas and use classic Christmas flavours like candied orange, cloves, spice and warming mulled wine or chilled Irish cream. Edible gifts don’t have to be a faff to make. In fact, some take little to no time. It’s also really easy (and cheap) to purchase cellophane bags, brown tags and red ribbon on Amazon to finish off your presents with bows and a personalised message.

I came across this crunchy, chocolatey tiffin recipe through Olive magazine, and was immediately hooked as the recipe called for a few good glugs of Baileys Irish cream. It’s packed with shortbread, Christmassy maraschino cherries, currants and toasted marshmallows. You can also sprinkle a little edible glitter on top for a subtle festive touch.

Baileys Chocolate Tiffin

100g raisins
6tbsp Baileys or another Irish cream
250g 70% dark chocolate, chopped

250g milk chocolate, chopped
100g unsalted butter 
300g shortbread
225g jar maraschino cherries, drained and halved
130g marshmallows, cut into quarters
200g white chocolate
A little edible gold glitter to sprinkle, optional

  1. Line a 20-21cm square tin with baking parchment. Put the raisins in a microwavable bowl, then pour over the 6tbsps of Baileys and cover with clingfilm. Microwave for 30 seconds and then leave covered, so that the Baileys soaks into the fruit.
    N.B. You can also gently heat the raisins and Baileys in a small saucepan over a low heat for a minute or so, before leaving to soak.
  2. Melt 150g each of the dark and milk chocolate with the butter in a Pyrex bowl over a saucepan of hot water. Be sure not to let the water touch the bottom of the bowl.
  3. Once melted, add the raisins and Baileys into the melted chocolate and mix until completely incorporated.
  4. Put the shortbread into a sandwich bag and bash with a rolling pin to break into small chunks, then add to the bowl of chocolate.
  5. Add the chopped cherries and marshmallows and give everything a good stir so that everything is combined and chocolate-covered.
  6. Pour into your prepared tin, and then put in the fridge for 1 hour to set completely.
  7. Melt the remaining dark, milk and white chocolate in separate bowls, then drizzle generously over the tiffin. Use a cocktail stick to swirl the chocolates together and create a marble effect. You can now sprinkle your edible glitter over the top if you’re using it.
  8. Leave to set in the fridge for at least 4 hours. Let the tiffin come to room temperature (to avoid the top cracking) before cutting into small squares. Once cut, pop back in the fridge to fully set again before dividing up between your cellophane bags and finishing off with a red bow.

Recipe adapted from Olive magazine

November 21, 2019
December 18, 2019



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