Tinginys
A classic no-bake Lithuanian dessert: crunchy biscuits bound in a thick chocolate mass, which slices neatly once chilled.
Ingredients
- plain sweet biscuits400 g
- unsalted butter190 g
- sweetened condensed milk400 g
- unsweetened cocoa powder2 tbsp
Instructions
Break 400 g of plain sweet biscuits into uneven pieces: leave some larger so the sliced tinginys has a nice texture.
In a heavy-bottomed saucepan, melt 190 g of butter over low heat.
Add 400 g of sweetened condensed milk and 2 tbsp of unsweetened cocoa powder; stir constantly until the mixture is smooth, but do not let it come to a boil.
Remove the chocolate mixture from the heat and let it cool for a few minutes, so it stays warm but isn't hot.
Transfer the biscuits into the saucepan and mix with a spatula until every piece is coated in the chocolate mixture, without breaking the biscuits into crumbs.
Spoon the mixture onto plastic wrap, shape it into a tight log, and press the ends of the wrap firmly closed.
Chill the tinginys in the refrigerator for at least 4 hours, or overnight for the best texture. Slice before serving.
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