Gingerbread Boxes

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“From a national supermarkets Christmas magazine. They suggest filling with gold truffle balls but any sweet/lolly/chocolate would do, I also think this would be a good one for Easter and filled with mini Easter eggs.”
1hr 20mins
4 boxes

Ingredients Nutrition


  1. Preheat oven to 180C or 160C fan forced.
  2. Line 2 large baking trays with non-stick baking paper.
  3. Using electric beaters, beat butter and sugar until light and creamy and then add golden syrup and egg yolk and beat until combined.
  4. Add sifted flour, ginger and bicarbonate of soda, using a knife to mix until evenly combined.
  5. Gather dough together and turn out onto a sheet of non-stick baking paper.
  6. Divide the dough into 2 even portions, wrap one portion in cling wrap and set aside.
  7. Roll the other portion out to a rectangle about 26cm x 18cm and trim the sides to give straight lines, but don't make it any small than 24cm x 16cm.
  8. Cut dough into 12 pieces (four rows of three).
  9. Transfer pieces to one of the prepared trays, leaving a little room between them for spreading.
  10. Place trays in the fridge and chill while you roll out and cut the other piece of dough as you did the first.
  11. Bake first tray for 10 minutes, while chilling the second tray, then bake that tray for 10 minutes.
  12. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
  13. Whisk egg white until frothy, then gradually add sifted icing sugar to make a stiff paste.
  14. Place paste into a small plastic piping bag and snip off the end and pipe this icing on the outside of joins of the square to cover any gaps and then decorate with cachous.
  15. Pipe a cross onto the box tops and decorate and ;leave to set.
  16. Fill with chosen sweets.

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