Introduction & Starting the Recipe

If you’ve never had a Traditional Fifteens traybake before, let me tell you—you are in for such a treat. This is one of those recipes that feels like it’s wrapped in nostalgia. If you grew up in Northern Ireland, chances are you’ve had this sweet little log at family gatherings, bake sales, or with a good strong cup of tea at your granny’s house. And if you didn’t? Well, don’t worry. You can easily whip it up in your own kitchen and start a brand-new tradition.

What makes Fifteens so special is how incredibly simple they are. No baking, no complicated steps, just a handful of pantry staples and a fridge to set everything. The name itself comes from the fun fact that the recipe usually calls for 15 of everything—15 biscuits, 15 marshmallows, 15 cherries—though sometimes people adjust it a little. It’s quick, sweet, chewy, and just the right amount of indulgent.

I also love how adaptable this recipe is. It’s the kind of traybake that every family has their own twist on—maybe swapping in chocolate digestives, adding nuts for crunch, or even drizzling with melted chocolate before serving. But today we’re keeping it classic.

So grab a mixing bowl, because this recipe only takes about 15 minutes of prep time, and the fridge does the rest of the work for you. Perfect for when you want to make something impressive without turning on the oven.

Ingredients You’ll Need:

Digestive biscuits: 225g (around 15 biscuits), crushed
Glacé cherries: 15, halved

Mini marshmallows: 15
Condensed milk: 200ml (about half a tin)
Desiccated coconut: 50g, for rolling

Step 1 – Mixing the Base

Start by grabbing a large mixing bowl. Add your crushed digestive biscuits—I like to pop them into a freezer bag and give them a quick bash with a rolling pin. You want a mix of fine crumbs with some chunkier bits left for texture.

Now, stir in your halved cherries and mini marshmallows. Already looking pretty, right? The color from the cherries and the pillowy marshmallows make this mix so cheerful.

Adding the Sweet Glue

Next, it’s time for the magic ingredient: condensed milk. This is what binds everything together into that sticky, chewy goodness. Pour it in gradually, mixing as you go. You don’t want it overly wet—just enough so the mixture sticks together and holds its shape. Think “firm cookie dough” rather than runny batter.

At this point, you’ll probably find yourself tempted to sneak a taste. Go ahead, I won’t judge. The combination of biscuits, marshmallows, and condensed milk is already delicious before it’s even set!

Shaping, Chilling & Tips

Now that your base is ready, it’s time for the fun part—rolling it all up and getting that classic Fifteens look.

Step 3 – Rolling It Out

Lay out a big sheet of cling film or greaseproof paper on your counter. Sprinkle a generous layer of desiccated coconut over it. This not only helps prevent sticking but also gives your log that beautiful snowy coating that Fifteens are known for.

Spoon your mixture onto the coconut and start shaping it into a log, about 5cm thick. Don’t stress if it looks a little rustic at this point—once it’s rolled and chilled, it will slice up beautifully.

Step 4 – Wrap & Chill

Carefully roll the log up in the cling film, tucking it in tightly as you go. Then, pop it into the fridge for at least 4 hours (overnight if you can). This is the hardest part—waiting! But trust me, it’s worth it. The chilling time allows everything to firm up so you get nice clean slices.

Step 5 – Slice & Serve

Once your log is set, take it out of the fridge, unwrap it, and slice it into rounds about 1cm thick. Each slice should show that gorgeous cross-section of biscuits, cherries, and marshmallows all wrapped in coconut. Serve with a cup of tea or coffee, and enjoy.

Tips & Variations

Chocolate Lovers: Swap some or all of the digestives for chocolate digestives to make it extra indulgent.
Nutty Crunch: Add in a handful of chopped walnuts, hazelnuts, or almonds for a bit of texture.
Extra Sweetness: Drizzle melted white or milk chocolate over the slices before serving.

Make Ahead: These keep really well in the fridge for up to a week, so they’re perfect for making in advance for parties or lunchbox treats.

This is one of those recipes where you’ll be surprised how quickly it disappears from the plate. I always think I’ll have leftovers for the next few days, but somehow they’re gone within 24 hours.

FAQs & Conclusion

FAQ About Traditional Fifteens

1. Why are they called Fifteens?
Because the traditional recipe uses 15 of each main ingredient—15 biscuits, 15 cherries, and 15 marshmallows. It’s simple and easy to remember!

2. Can I use large marshmallows instead of mini ones?
Yes, but I’d recommend cutting them into smaller pieces so they distribute evenly throughout the log.

3. Do I have to use digestives?
Not at all. Graham crackers work well if you’re in the U.S., or you can use rich tea biscuits, shortbread, or even ginger nuts for a spiced twist.

4. How long do Fifteens last?
They keep in the fridge for up to a week, stored in an airtight container. Some people also freeze them (wrapped well) for up to a month.

5. Can I make them less sweet?
Yes—use plain digestive biscuits, reduce the condensed milk slightly, or add in some nuts to balance out the sweetness.

6. Do I need to toast the coconut first?
You don’t have to, but toasting it lightly can add a delicious nutty flavor. Just make sure it cools completely before rolling the log in it.

7. Are Fifteens gluten-free?
Not with traditional digestives, but you can easily make them gluten-free by using GF biscuits instead.

Wrapping It Up

There’s just something so comforting about a recipe like this. It’s simple, it’s nostalgic, and it makes everyone smile when you bring it to the table. Traditional Fifteens are the kind of no-bake traybake that you’ll come back to again and again because they tick all the boxes: easy, delicious, and crowd-pleasing.

If you give this recipe a try, I’d love to hear how it turned out for you. Did you stick with the classic version, or did you add your own twist—maybe some chocolate biscuits or nuts? Drop a comment and share your take on it. And don’t forget to tuck a few slices away for yourself before serving… otherwise, they might just disappear before you know it!

Traditional Fifteens Traybake Recipe – A No-Bake Northern Irish Classic

Author: Mouad Boulkhiout
Total Time: 4 hours 15 minutes

Print Recipe

Description

This Traditional Fifteens traybake is a nostalgic Northern Irish treat made with just a handful of simple ingredients—digestive biscuits, glacé cherries, marshmallows, and condensed milk, all rolled in coconut. With no baking required, it’s quick to prepare and sets beautifully in the fridge. Each slice is chewy, sweet, and full of flavor, making it the perfect recipe for family gatherings, holidays, or whenever you need a sweet treat with your cuppa.

Ingredients

Scale

225g (about 15) digestive biscuits, crushed
15 glacé cherries, halved
15 mini marshmallows

200ml condensed milk (about half a tin)
50g desiccated coconut, for rolling

Instructions

In a large mixing bowl, combine the crushed digestive biscuits, halved cherries, and mini marshmallows.

Gradually pour in the condensed milk, stirring until the mixture comes together in a sticky dough that holds its shape.
Lay a sheet of cling film or greaseproof paper on the counter and sprinkle over a layer of desiccated coconut.
Shape the mixture into a log, about 5cm thick, then roll it in the coconut until evenly coated.

Wrap the log tightly in the cling film and place in the fridge to chill for at least 4 hours (or overnight) until firm.
Once set, unwrap and slice into 1cm-thick rounds to serve.

Notes

For a chocolatey twist, swap plain digestives for chocolate digestives.

Add a handful of chopped nuts for extra crunch.
Keeps well in an airtight container in the fridge for up to 1 week.
Can be frozen (wrapped well) for up to 1 month—just defrost in the fridge before serving.

Prep Time: 15 minutes
Chill time: 4 hours
Cook Time: 0 minutes (no-bake)