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Gingerbread boxes
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Curtis Stone's irresistible gingerbread gift boxes are perfect for sharing with loved ones!
Ingredients:
  • 125 g butter, chopped
  • 90.00 gm brown sugar, firmly packed
  • 167.50 gm golden syrup
  • 1 Free Range Egg, separated
  • 625.00 ml plain flour
  • 10.00 gm ground ginger
  • 2.50 gm bicarbonate of soda
  • 190.00 gm white chocolate melts, melted
  • 262.50 gm pure icing sugar
  • Silver cachous, to decorate
  • Swiss Gold Truffle Balls, to fill
Instructions:
  • 1. Preheat the oven to 180C (160C fan) and line 2 large baking trays with non-stick baking paper. 2. Using electric beaters, cream together butter and sugar until light and fluffy. 3. Mix in golden syrup and egg yolk until well combined.
  • Combine the sifted flour, ginger, and bicarbonate of soda using a butter knife until well mixed.
  • Combine dough, then place on non-stick baking paper. Divide into 2 portions, wrapping one in cling wrap. Roll out the other portion to a 26cm x 18cm rectangle. Trim edges to maintain size between 24cm x 16cm. Cut into 12 pieces. Transfer to tray with spacing. Chill in fridge while working with the other portion.
  • Bake the first tray for 10 minutes while chilling the second tray. Then bake the second tray for 10 minutes. Allow the cookies to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
  • Put white chocolate in a small plastic piping bag and cut off the tip. Place a square on a board and use the white chocolate to stick the sides together. Once it hardens, fill any gaps inside with white chocolate using the piping bag. Let it set completely.
  • Beat egg white until frothy. Slowly mix in sifted icing sugar until a stiff paste forms. Transfer the paste into a small plastic piping bag and cut off the tip. Pipe the icing onto the joints of the squares to fill any gaps. Sprinkle with cachous. Create crosses on the tops and decorate as desired. Allow the icing to set before filling with Swiss Gold Truffle Balls.

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