When you’re feeling that all too familiar slump in the middle of the working day, a foolproof way to pick yourself back up is to enjoy a little sweet treat.
But instead of rushing out to your local coffee shop and spending unnecessary money, baking something yourself could be an option instead.
Having a batch of treats ready to go is a great way to be prepared and save money, and with plenty of simple recipes out there, it doesn’t need to be a time-consuming ordeal.
In fact, if you’ve got an air fryer, it’s made even easier – according to Jamie Oliver, who has just shared another round of his famous One Pound Wonders.
His recipe for stem ginger shortbread is ultra-affordable and quick, as it uses the air fryer to bake the biscuits to perfection.
He recently shared the recipe on TikTok, hailing the biscuits as the ‘perfect sweet afternoon treat’ that are best enjoyed with a cup of tea.
You can make the dough ahead of time and freeze it, so that when that sweet craving hits, all you need to do is pop it into the air fryer.
And in less than 20 minutes, you’ll have a delicious snack that’s sure to give you that much-needed boost in the afternoon when you’re feeling run-down.
Here’s everything you need for this recipe, which makes 12 biscuits.
Air fryer ginger shortbread
Ingredients
- 150g soft unsalted butter
- 200g plain flour
- 50g golden caster sugar
- 50g stem ginger balls in syrup
- 50g of your favourite chocolate
Method
In a bowl, use your thumbs and fingertips to rub together the soft butter, flour, sugar and a pinch of sea salt, then finely chop and add the ginger.
Squash and pat into a dough, shape into a large log, wrap in greaseproof paper and twist the ends to seal. Firm up in the fridge for at least 20 minutes.
Then, slice the log into 12 even-sized rounds. You can freeze any dough you don’t want to bake right away – just make sure to wrap them in greaseproof paper so they don’t stick together.
Line the air-fryer drawer with a sheet of greaseproof, space out the biscuits and bake for 14 minutes at 170C, or 17 minutes if frozen.
Remove to a wire rack, sprinkle with a little extra sugar and leave to cool.
Before serving, break the chocolate into a heatproof bowl and melt in the air fryer for two minutes at 170°C, stir until smooth, then drizzle over the cooled shortbread.