Apricot, Pistachio & Marshmallow Tiffin Recipe | Lunchbox Treat

Ingredients

• For the marshmallows:
• 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
• For the digestives:
• 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
• For the chocolate mixture:
• 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