- - Gingerbread Box -
- 85gm Unsalted Butter
- 60gm Dark Brown Sugar (Muscovado)
- 40gm Light Brown Sugar
- 1/2 cup Golden Syrup
- 1 egg Yolk
- 220gm Plain flour
- Pinch of Salt
- 1/2 tsp Bicarb Soda
- 1 1/2 tsp Ground Ginger
- 1 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Nutmeg
- - Royal Icing -
- 440gm Icing Sugar
- 2 egg whites
- - Chocolate Truffles -
- 10gm pistachios finely chopped
- - Milk Chocolate -
- 1/2 cup Hazelnuts (chopped roughly)
- 200gm Dark chocolate
- 100ml cream
- 150gm Milk Chocolate
- - Dark Chocolate and Mint-
- 1/2 cup hazelnuts (chopped roughly)
- 200gm Dark chocolate
- 100mls Cream
- 1 tsp peppermint essence
- 8 mint leaves finely chopped
- 150gm Dark chocolate (outside)
- -White Chocolate and Macadamias
- 1/2 cup of macadamias (chopped roughly)
- 150gm white chocolate
- 100mls cream
- 1/2 vanilla pod seeds
- 150gm White chocolate
Christmas Edible Gifts
Trio of Truffles in a Gingerbread Box
With Christmas only a little over a week away, and Kris Kringle gifts date draws near, here’s a little idea that is easy to make although guaranteed to turn your kitchen into a disaster zone!
Now For the Recipe
This recipe is based on a firm gingerbread biscuit to ensure the box or house doesn’t collapse. If you’re after the soft biscuit (and a house a wolf can blow down) use only 70gm butter and cook for 2 mins less. The mixture tastes amazing (just remember to leave enough for the box).
1. Cream together the butter and sugar. Once the butter is pale and creamy (5 mins), add the golden syrup and cream for a further 3 mins or longer until the sugar is dissolved.
2. Mix through the egg on low speed until combined
3. Add sifted flour, salt and bicarb in batches (approx 4), then add spices until fragrant.
4. Knead the dough on a lightly floured bench (it will be quite sticky- remember to douse your hands in flour!)
5. Wrap in glad wrap and place in the fridge for at least an hour
6. After an hour, place dough between 2 sheets of baking paper and roll out to a width of 0.5cm. Take the top layer of baking paper off once at desired width
7. Bake at 160 degrees for 10 mins or when the biscuits are firm to touch or edges become darker)
8. Once cooled, cut into desired shapes- For the box I used 10cm x 10cm for the base then 10.5cm x 5cm for the sides.
9. For the royal icing- lightly whisk the eggs then add the icing sugar in batches until combined. The texture should be quite thick (like cement only edible with way more calories!)
10. Place royal icing into piping bag with a 1cm round nozzle
11. Now it’s jigsaw time! Put the pieces together using the royal icing as glue. I found out after piping the gingerbread together I wouldn’t qualify for a job as an icing piper – it is hard work getting it perfect!
– If the dough is left in the fridge for longer than 4 hours, let it rest at room temp for 15 mins, but don’t let it get to room temp, otherwise it will stick to the baking paper when rolling
Trio of Truffles:
These fabulous little critters taste fantastic, and who can resist these chocolate treats.
I have used 3 different flavours:
– Chocolate with Hazelnut
– Dark Chocolate and Mint
– White chocolate and macadamias
(Same for all 3 variations)
1. Grill hazelnuts under hot grill for 3 mins until (shells become black) Place into a tea towel and rub vigorously until the shells are removed.
(not required for white chocolate)
2. Put chocolate and cream (and vanilla pod seeds for the white chocolate) into a metal bowl and melt over a bain-marie – taking the bowl off if it becomes too hot or burns the chocolate)
3. Once melted add the nuts (and peppermint essences and leaves for the dark chocolate)
4. Place into freezer for 30 mins until the mixture becomes malleable.
5. Roll into small balls and place on a tray lined with baking paper (I use gloves for this as it can become very messy). Don’t worry too much about the shape as this can be fixed in the next step.
6. Place into freezer again for 10 mins, and then shape them into smooth balls if needed
7. Put back into freezer for at least 3 hours until frozen- this is necessary otherwise they will melt when dipping into the hot chocolate
8. Melt the chocolate over the bain-marie. Dip each truffle into the bowl using a skewer to hold the truffle. Place onto a tray lined with baking paper and sprinkle the crushed pistachios over the top
9. Place back in the fridge for at least 15 mins before putting them in candy papers