Gingerbread Boxes

You will need:

250g butter at room temperature
100g of brown sugar
100g caster sugar
60ml treacle
1 egg
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


  1. 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.
  2. 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
  3. 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.
  4. 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).
  5. 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.
  6. 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 for this wonderful recipe