These little ginger shortbreads weren’t meant to happen. It was one of those afternoons — grey skies, nothing exciting in the cupboard, and me just wandering into the kitchen to escape my emails. But there was half a jar of crystallised ginger sitting in the back like it had been waiting for a purpose. A sad, unopened bar of dark chocolate. Vegan butter, because I’m trying. And somehow… these biscuits came to life.
They’re buttery (without butter), crumbly in that proper shortbread way, and just spicy enough to make your mouth feel warm without screaming Christmas. I didn’t plan to drizzle them in chocolate, but once I tasted the dough, I knew they needed a little dramatic flair. And honestly? Worth it. I ate three straight from the rack before they’d fully cooled. No regrets.
Why You’ll Love It
- Slice-and-bake style = no rolling pin, no stress
- Flaky, tender shortbread texture that actually melts in your mouth
- Crystallised ginger adds chewy pops of spice in every bite
- Vegan but tastes indulgent — no one will guess
- Keeps for days (if you can resist them)
- Chocolate drizzle makes them feel like bakery biscuits
Ingredients
- 125g vegan block butter, slightly softened
- 60g caster or granulated sugar
- 1 tsp vanilla extract
- 125g plain (all-purpose) flour
- 60g cornflour (cornstarch)
- 75g crystallised ginger, finely chopped
- 75g dark chocolate, finely chopped
How to Make It
Cream the butter and sugar until fluffy:
In a big mixing bowl, beat together the vegan butter, sugar, and vanilla until it’s pale, soft, and whippy. No need for a mixer — a wooden spoon works fine if you’ve got a bit of energy.
Mix in your dry ingredients:
Sift in the plain flour and cornflour. Stir until everything’s crumbly and shaggy-looking — it won’t form a dough yet, and that’s okay.
Stir in the chopped ginger:
Fold the ginger into the crumbly mix. Now get your hands in and gently press it all together into a soft dough. If it’s resisting, just keep pressing — it’ll come together.
Roll and chill the dough:
Shape the dough into a log about 5cm thick (about the width of a small teacup). Wrap it in baking parchment like a Christmas cracker and chill in the fridge for at least 1–2 hours. Overnight is fine too.
Slice and space on a tray:
Preheat the oven to 180°C (160°C fan). Slice the chilled dough into 8mm-thick rounds with a sharp knife. Place them spaced apart on a parchment-lined baking sheet.
Bake until lightly golden:
Pop them in for 20–25 minutes, until the bottoms and edges are just golden. Don’t overbake — they’ll continue to firm up as they cool.
Drizzle with chocolate once cool:
Melt your dark chocolate (microwave or bowl-over-pan style). Drizzle it over the cooled shortbread — stripes, zigzags, splashes — your call. Let it set before stacking or storing.
Common Mistakes and How to Dodge Them
Why is my dough too dry?
It usually just needs a bit of warmth from your hands. If it’s still not coming together, add a teaspoon of plant milk — not more.
My shortbread spread out too much!
That’s a sign the dough was too soft. Next time, chill the log longer before slicing. Cold dough = defined biscuits.
They turned out rock-hard. Help?
You’ve likely overbaked them. Take them out when they’re just golden at the edges — they’ll set up as they cool.
Some ginger bits burned.
Make sure the chopped ginger is evenly mixed in, not sitting on the edges where it can catch.
Storage and Reheating
- Room temp: Store in an airtight tin or container for up to 6 days — though mine never last that long.
- Freezing: The raw dough log can be frozen. Slice from frozen and bake with 1–2 minutes extra time.
- Reheating: Not needed, but if you’re craving warm biscuits, 2–3 minutes in a low oven won’t hurt.
Frequently Asked Questions
Can I skip the chocolate?
You can — they’re still delicious plain. But the chocolate gives a lovely bittersweet contrast to the gingery sweetness.
Is the cornflour necessary?
Yes! It’s what makes them melt in your mouth. Without it, they’ll be more cookie-like than shortbread.
What can I use instead of crystallised ginger?
Try chopped dried apricots, orange peel, or even cranberries — just stick to the same quantity.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend. The texture might be slightly crumblier, but still tasty.
Nutrition Facts (Per Serving)
- Calories: 140
- Fat: 8g
- Carbs: 16g
- Protein: 1g
- Sodium: 38mg
- Sugar: 6g
Jamie Oliver Vegetarian Ginger Shortbread
Description
Buttery vegan shortbread with warm crystallised ginger and a dark chocolate drizzle — rustic, rich, and a little bit fancy.
Ingredients
Instructions
- Cream butter, sugar & vanilla until pale and fluffy.
- Sift in flours, stir into a crumbly dough.
- Fold in ginger, shape into a 5cm log, wrap and chill.
- Slice into 8mm rounds and bake at 180°C for 20–25 mins.
- Cool completely, drizzle with melted chocolate.
Notes
- Chill the dough well for sharp, neat biscuits.
- Don’t overbake — golden edges are your sign.
- Chocolate drizzle is optional but very recommended.
- Dough freezes beautifully — make ahead and slice when needed.