Gingerbread Boxes

Recipe by ImPat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
YIELD: 4 boxes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180C or 160C fan forced.
  • Line 2 large baking trays with non-stick baking paper.
  • Using electric beaters, beat butter and sugar until light and creamy and then add golden syrup and egg yolk and beat until combined.
  • Add sifted flour, ginger and bicarbonate of soda, using a knife to mix until evenly combined.
  • Gather dough together and turn out onto a sheet of non-stick baking paper.
  • Divide the dough into 2 even portions, wrap one portion in cling wrap and set aside.
  • 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.
  • Cut dough into 12 pieces (four rows of three).
  • Transfer pieces to one of the prepared trays, leaving a little room between them for spreading.
  • Place trays in the fridge and chill while you roll out and cut the other piece of dough as you did the first.
  • Bake first tray for 10 minutes, while chilling the second tray, then bake that tray for 10 minutes.
  • Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Whisk egg white until frothy, then gradually add sifted icing sugar to make a stiff paste.
  • 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.
  • Pipe a cross onto the box tops and decorate and ;leave to set.
  • Fill with chosen sweets.
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