Olive Magazine
Cranberry and Ginger Tiffin Recipe with Cranberry

Cranberry and ginger tiffin

Published: June 19, 2015 at 11:07 am
  • Preparation and cooking time
    • Total time
    • + setting
  • Easy
  • Makes 12

Make this simple, indulgent tiffin to treat someone for a festive gift. You can swap the white chocolate for dark or milk – go for the recipient’s favourite. The cranberry and ginger flavours really lift the buttery biscuit. Ready in only 30 minutes


Try this cranberry and ginger tiffin then check out our Christmas biscuits, Christmas cupcakes, stollen and more Christmas baking recipes.
For more homemade sweets, also check out our Baileys chocolate tiffin, classic fudge and Baileys white chocolate fudge.


  • 200g ginger biscuits
  • 60g dried cranberries
  • 60g crystallised ginger, plus more for the top
  • 50g pecan nuts, roughly chopped
  • 125g butter
  • 2 tbsp golden syrup
  • 700g white chocolate, chopped 


  • STEP 1

    Line a 20cm brownie tin with baking paper. Crush the biscuits by putting them in a bag and smashing them with a rolling pin, then tip them into a bowl and add the cranberries, ginger and pecans.

  • STEP 2

    Put the butter, golden syrup and 500g white chocolate in a heatproof bowl, and melt them in a microwave – or by setting the bowl over a pan of simmering water – until you have a smooth mixture. Pour this over the biscuit mix and stir until everything is coated. Spoon the mixture into the tin and press down. Melt the rest of the chocolate and spread it on top, then shake the tin to settle the surface. Top with more chopped ginger if you like. Leave to cool and set completely (put it in the fridge if you need to). Lift the tiffin out of the tin, cut into squares and gift wrap.


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