125g/4½oz soft unsalted lactose free butter

300g/10½oz best-quality lactose free dark chocolate, broken into pieces

3 tbsp golden syrup

200g/7¼oz gluten/dairy free shortbread biscuits*

100g/3½oz mini marshmallows

2 tsp icing sugar, to dust

*There are many ‘free from’ biscuits available, most will work, however we do recommend that ingredients are double checked for low FODMAP suitability.


Heat the lactose free butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat.

Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

Place the gluten and dairy free biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted lactose free chocolate mixture in the saucepan, then add the marshmallows.

Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

Refrigerate for about two hours or overnight. To serve, cut into 24 fingers and dust with icing sugar.

Recipe adapted from: Good Food

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