This easy and delicious Vegetarian Ginger Shortbread by Jamie Oliver is the perfect treat for any time of day. With its buttery, crumbly texture and zesty ginger flavor, this simple recipe uses common ingredients and is quick to prepare. You can even freeze the dough for later baking!
Ingredients Needed
- 150g (2/3 cup) soft unsalted butter
- 200g (1 2/3 cups) plain flour
- 50g (1/4 cup) golden caster sugar
- 50g (1/4 cup) stem ginger balls in syrup
- 50g (1.75 oz) of your favorite chocolate
How To Make Vegetarian Ginger Shortbread
- Prepare the dough: In a bowl, use your thumbs and fingertips to rub together the soft butter, flour, sugar, and a pinch of sea salt. Finely chop the ginger and add it to the mixture.
- Shape the dough: Squash and pat the mixture into a dough. Shape it into a large log, wrap it in greaseproof paper (parchment paper), and twist the ends to seal. Refrigerate for at least 20 minutes to firm up.
- Slice the dough: Once firm, slice the log into 12 even-sized rounds. You can bake as many biscuits as you like and freeze the rest. Wrap frozen biscuits in greaseproof paper to prevent sticking.
- Bake the biscuits: To cook, line the air-fryer drawer with a sheet of greaseproof paper. Space the biscuits evenly and bake at 170°C (340°F) for 14 minutes (17 minutes if frozen) or until golden. Transfer to a wire rack and sprinkle with extra sugar if desired. Allow to cool completely.
- Melt and drizzle the chocolate: Snap the chocolate into a heatproof bowl and melt it in the air fryer for 2 minutes at 170°C (340°F). Stir until smooth, then drizzle over the cooled shortbread.
Recipe Tips
- Use soft butter: Make sure the butter is smooth but not melted. This will help the dough come together more easily and give the shortbread a crumbly texture.
- Finely chop the ginger: To avoid large chunks of ginger in your biscuits, chop it finely so that the flavor is evenly spread throughout the dough.
- Firm up the dough in the fridge: Don’t skip refrigerating the dough for at least 20 minutes. This helps the dough firm up and makes it easier to slice into even rounds.
- Bake in batches if needed: If you’re only baking a few biscuits, bake them in batches. This ensures each one cooks evenly and becomes golden.
- Cool completely before drizzling chocolate: Let the shortbread cool completely before drizzling with chocolate to avoid it melting into the biscuits instead of staying as a topping.
How To Store Leftovers?
- Refrigerate: Let the leftover shortbread cool completely at room temperature. Then, store it in an airtight container in the fridge for up to 5 days.
- Freeze: If you want to freeze the biscuits, wrap them in greaseproof paper and place them in a freezer-safe container. They will keep in the freezer for up to 3 months. When ready to eat, thaw the shortbread at room temperature for 1-2 hours before serving.
Nutrition Facts
Serving Size: 1 piece (approximately 14g)
- Calories: 207
- Total Fat: 13.4g
- Saturated Fat: 8.4g
- Total Carbohydrate: 19.8g
- Dietary Fiber: 1.2g
- Sugars: 6.8g
- Protein: 2.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Waffles
- Jamie Oliver Vegetarian Apple Crumble
- Jamie Oliver Vegetarian Stuffed Dumplings
- Jamie Oliver Vegetarian Paneer & Veg Curry
Jamie Oliver Vegetarian Ginger Shortbread
Description
This easy and delicious Vegetarian Ginger Shortbread by Jamie Oliver is the perfect treat for any time of day. With its buttery, crumbly texture and zesty ginger flavor, this simple recipe uses common ingredients and is quick to prepare. You can even freeze the dough for later baking!
Ingredients
Instructions
- Prepare the dough: In a bowl, use your thumbs and fingertips to rub together the soft butter, flour, sugar, and a pinch of sea salt. Finely chop the ginger and add it to the mixture.
- Shape the dough: Squash and pat the mixture into a dough. Shape it into a large log, wrap it in greaseproof paper (parchment paper), and twist the ends to seal. Refrigerate for at least 20 minutes to firm up.
- Slice the dough: Once firm, slice the log into 12 even-sized rounds. You can bake as many biscuits as you like and freeze the rest. Wrap frozen biscuits in greaseproof paper to prevent sticking.
- Bake the biscuits: To cook, line the air-fryer drawer with a sheet of greaseproof paper. Space the biscuits evenly and bake at 170°C (340°F) for 14 minutes (17 minutes if frozen) or until golden. Transfer to a wire rack and sprinkle with extra sugar if desired. Allow to cool completely.
- Melt and drizzle the chocolate: Snap the chocolate into a heatproof bowl and melt it in the air fryer for 2 minutes at 170°C (340°F). Stir until smooth, then drizzle over the cooled shortbread.
Notes
- Use soft butter: Make sure the butter is smooth but not melted. This will help the dough come together more easily and give the shortbread a crumbly texture.
- Finely chop the ginger: To avoid large chunks of ginger in your biscuits, chop it finely so that the flavor is evenly spread throughout the dough.
- Firm up the dough in the fridge: Don’t skip refrigerating the dough for at least 20 minutes. This helps the dough firm up and makes it easier to slice into even rounds.
- Bake in batches if needed: If you’re only baking a few biscuits, bake them in batches. This ensures each one cooks evenly and becomes golden.
- Cool completely before drizzling chocolate: Let the shortbread cool completely before drizzling with chocolate to avoid it melting into the biscuits instead of staying as a topping.
Jamie Oliver Vegetarian Ginger Shortbread