White Chocolate Tiffin

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.

   Tip: Use parchment paper to prevent the tiffin from sticking.

2. 2

   In a medium saucepan, melt the white chocolate and butter over low heat, stirring occasionally.

   Tip: Use a low heat to prevent the white chocolate from seizing.

3. 3

   Remove the saucepan from the heat and stir in the vanilla extract, ginger, and salted butter.

   Tip: Make sure the butter is fully incorporated.

4. 4

   In a separate bowl, whisk together the flour, brown sugar, granulated sugar, and baking soda.

   Tip: Use a whisk to incorporate air and ensure even mixing.

5. 5

   Add the flour mixture to the white chocolate mixture and stir until combined.

   Tip: Don't overmix the batter.

6. 6

   Stir in the chopped cranberries and sliced almonds.

   Tip: Fold in the nuts and cranberries gently to avoid breaking them.

7. 7

   Pour the batter into the prepared baking tray and smooth the top.

   Tip: Make sure the batter is evenly spread.

8. 8

   Bake for 25 minutes or until the edges are lightly golden.

   Tip: Don't overbake the tiffin.

9. 9

   Remove from the oven and let cool completely before cutting into squares.

   Tip: Let the tiffin cool completely to ensure it sets properly.

10. 10

    Cut into 8 equal squares and serve.

    Tip: Cut the tiffin into neat squares for an attractive presentation.