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Gingerbread boxes
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Prep Time:
120 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Whip up magical gingerbread gift boxes for a festive Christmas surprise for five special people.
Ingredients:
  • 250g butter, at room temperature
  • 100g (1/2 cup, firmly packed) brown sugar
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) treacle
  • 1 egg
  • 565g (3 3/4 cups) plain flour, sifted
  • 10.00 gm ground ginger
  • 5.00 gm ground cinnamon
  • 3.75 gm bicarbonate of soda
  • 375g pkt dark chocolate melts, melted
  • 1 egg white
  • 300g (2 cups) pure icing sugar, sifted
  • 3 drops fresh lemon juice
  • Silver cachous, to decorate
  • Bought chocolates, to fill each box
Instructions:
  • In a large bowl, blend together the butter, brown sugar, caster sugar, and treacle using an electric beater until the mixture is pale and creamy. Add the egg and beat until fully incorporated. Slowly mix in the flour, ginger, cinnamon, and bicarbonate of soda until a soft dough comes together, adding more flour if needed. Transfer the dough to a floured surface, knead gently until smooth, then wrap in plastic wrap and refrigerate for 20 minutes until slightly firm.
  • 1. Preheat the oven to 180°C and line 3 baking trays with non-stick baking paper. 2. Roll out half of the dough between 2 sheets of non-stick baking paper to 4mm thickness. 3. Cut fifteen 8cm squares from the rolled out dough, re-rolling as needed. 4. Bake the squares on the prepared trays for 10-12 minutes until they are light brown. 5. Allow the squares to cool for 5 minutes on the trays, then transfer them to wire racks to cool completely. 6. Repeat the process with the remaining dough.
  • Set aside 5 gingerbread squares for the bases. Brush the back of the remaining squares with a thin layer of chocolate using a pastry brush. Let it set.
  • Whisk the egg white in a bowl until it becomes foamy. Slowly incorporate the icing sugar and lemon juice until a thick icing forms. Adjust sugar if needed.
  • Pipe the icing onto the gingerbread squares using a 2mm plain nozzle, then embellish with cachous on the sides and lids. Let it sit for 6 hours or overnight to set.
  • Melt the leftover chocolate again and transfer it into a piping bag with a 5mm nozzle. Place one gingerbread base on a clean surface. Use the chocolate to attach two sides to the base and place it in a corner of a square cake pan to set. Repeat the process for the other two sides. Do the same with the rest of the gingerbread squares and chocolate. Fill each box with chocolates and cover them with the lids.

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