You will need:
250g butter at room temperature
100g of brown sugar
100g caster sugar
565g plain flour
1 tbs ground ginger
1 tsp ground cinnamon
1 & 1/2 tsp of bicarbonate of soda
375g pckt dark chocolate melts melted
1 egg white
300g of pure icing sugar sifted
3 drops of fresh lemon juice
silver cachous to decorate
bought chocolates or home made truffles to fill the boxes
- Beat together the butter, brown and caster suger and treacle in a large bowl until pale and creamy. Add the egg and beat until well combined. Gradually stir in the flour, ginger, cinemon and bicarbonate of soda until a soft dough forms, adding a little extra flour if necessary. Turn onto a lightly floured surface and gently kneed until smooth. Wrap in plastic wrap and place in the fridge for 20 minutes or until slightly firm.
- Preheat oven to 180C, line 3 baking trays with non-stick baking paper. Roll out half the dough between 2 sheets of non-stick baking paper until 4mm thick. Cut fifteen 8 cm squares from the dough, re-rolling as necessary. Bake on the prepared trays for 10-12 minutes or until light brown. Set aside on trays for 5 minutes to cool before transferring to wire racks to cool completely. Repeat with the remaining dough
- Reserve 5 gingerbread squares for the bases. Use a pastry brush to paint a thin layer of chocolate over the back of the remaining squares. Set aside until set.
- Beat the egg white in a bowl until foamy. Gradually beat in icing sugar. For a gift to eat, box and all, make the season’s classic spice-scented sweet into a parcel filled with goodies and lemon juice until a firm icing forms (if it is too runny, add more sugar).
- Transfer icing to a piping bag fitted with a 2mm plain nozzle. Decorate the gingerbread squares with icing and cachous for the sides and lids. Set aside for 6 hours or overnight until set.
- Re-melt the remaining chocolate and spoon into a piping bag fitted with a 5mm nozzle. Place 1 reserved gingerbread base on a clean work surface. Use chocolate to join 2 sides to base. Stand in corner of a square cake pan until set. Repeat to join remaining 2 sides. Repeat with the remaining gingerbread squares and chocolate. Fill each box with chocolates. Top with lids
With thanks to Taste.com for this wonderful recipe