Fifteens are a classic Northern Irish traybake, if not THE classic traybake.
Fifteens are also a no-bake traybake and aren’t usually made in a tray. So, perhaps a little confusing to the uninitiated.
They are sweet and sticky and delicious and also freeze well, so you can always have some close at hand. If you are going to put some in the freezer, I’d advise placing them between sheets of parchment paper, so they don’t stick together.
When it comes to crushing the biscuits for this traybake, there are a number of approaches you can take. For speed and simplicity – but also creating more washing-up – you can blitz them in a food processor. Alternatively, you can place them in a freezer bag and bash them with a rolling pin, which is a great technique for releasing any pent-up aggression. My preferred technique, at least for Digestives, is to put them in a bowl and crush them with my hands. Digestive biscuits are a little softer and easier to crush by hand than graham crackers, so my method varies depending on what I have in the larder.
I find that using kitchen scissors to chop the marshmallows is, by far, the easiest method. If the scissors get too sticky, dip them into your crushed biscuits and the crumbs will cover the stickiness. You can also use mini marshmallows instead of the regular sized ones. If you choose the mini marshmallows, you will need around 100g (just under 4oz). I didn’t count how many marshmallows this corresponds to!
And, if you’re sticking with tradition, these really should be made with a mix of pink and white marshmallows. But the pink marshmallows aren’t as easy to get hold of here in the US, so in that situation, all white works just as well.
Traditionally, Fifteens are made in a log-shaped roll. But, if you prefer, you can press it into a lined tin instead and sprinkle the top with coconut.
- 15 marshmallows, quartered
- 15 Digestive biscuits or Graham Crackers, crushed
- 15 glacé/candied cherries, quartered
- 7 oz or 200g condensed milk (half a regular can)
- dessicated coconut
- Crush the biscuits until they are mostly crumbs, leaving a few larger pieces (about the size of a hazelnut) for texture and place in a large bowl.
- Add the chopped marshmallows and cherries.
- Pour in the condensed milk and mix until everything comes together, adding a little more condensed milk if you need it.
- Place the mixture onto some foil or parchment paper and shape into a log. Cover the outside of the log with the coconut and roll around until it’s covered on all sides.
- Wrap it up tightly in a roll and place in the refrigerator for a couple of hours. Slice and enjoy.