White Chocolate Tiffin

Grease and line a 20cm (8inch) square cake tin.

Put the butter and syrup in a saucepan and heat gently until melted. Remove from the heat and stir in the apricots, almonds, crushed biscuits and Vanilla Extract. Press into the prepared tin and set aside.

Break the Fine Cooks' Chocolate into a heatproof bowl and set over a saucepan of barely simmering water until melted. Remove from the heat and spread over the biscuit base.

Sprinkle with Chocolate Flavour Strands and put in a cool place (not the fridge as it will be too hard to cut) until just set. Cut into 16 squares then chill until ready to serve.