Gingerbread boxes

Gingerbread boxes

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Create a fairytale Christmas for five loved ones with these crafty gingerbread boxes.

The ingredient of Gingerbread boxes

  1. 250g butter, at room temperature
  2. 100g (1/2 cup, firmly packed) brown sugar
  3. 100g (1/2 cup) caster sugar
  4. 60ml (1/4 cup) treacle
  5. 1 egg
  6. 565g (33/4 cups) plain flour, sifted
  7. 1 tablespoon ground ginger
  8. 2 teaspoons ground cinnamon
  9. 1 1/2 teaspoons bicarbonate of soda
  10. 375g pkt dark chocolate melts, melted
  11. 1 egg white
  12. 300g (2 cups) pure icing sugar, sifted
  13. 3 drops fresh lemon juice
  14. Silver cachous, to decorate
  15. Bought chocolates, to fill each box

The instruction how to make Gingerbread boxes

  1. Use an electric beater to beat the butter, brown sugar, caster sugar and treacle in a large bowl until pale and creamy. Add the egg and beat until well combined. Gradually stir in the flour, ginger, cinnamon and bicarbonate of soda until a soft dough forms, adding a little extra flour if necessary. Turn onto a lightly floured surface and gently knead until smooth. Wrap in plastic wrap and place in the fridge for 20 minutes or until slightly firm.
  2. Preheat oven to 180u00b0C. 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 8cm 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 seasonu2019s classic spice-scented sweet into a parcel filled with goodies. and lemon juice until a firm icing forms (if its 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.

Nutritions of Gingerbread boxes

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