There’s something magical about the moment Christmas flavours start creeping into our kitchens — that first hint of ginger, the sweet creaminess of white chocolate, and the comforting crunch of a no‑bake tiffin. This Christmas White Chocolate & Ginger Tiffin was the star of our Village Bakers Masterclass in October 2026, where members gathered to kick off the festive season a little early.
Created as a playful twist on a classic tiffin, it blends warming ginger with silky white chocolate to make a treat that’s equal parts nostalgic and indulgent. It’s quick to prepare, perfect for gifting, and even better shared at winter socials. If you’re looking for a crowd‑pleasing Christmas bake that doesn’t require turning on the oven, this is the one.
INGREDIENTS
200g Ginger Biscuits
75g Dried Cranberries
60g Crystallised Ginger (plus some for decoration)
50g Pecan Nuts – chopped
125g Butter
2 tbsp Golden Syrup
500g White Chocolate for mix
200g White Chocolate for the topping
METHOD
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.
Put the butter, golden syrup and 500g white chocolate in a heatproof bowl, and melt 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.
Recipe Credit: https://www.olivemagazine.com/recipes/baking-and-desserts/cranberry-and-ginger-tiffin/