Best 4 Gingerbread Boxes Recipes

GINGERBREAD BOXES

Steps:

• 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.

GINGER ICEBOX COOKIES

Steps:

• Cream sugar, shortening, add eggs.
• Beat well.
• Add molasses and dry ingredients to make a stiff dough.
• Form into 3 or 4 rolls about 2 1/2 inches in diameter.
• Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
• Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
• Bake in 375°F oven for 8-10 minutes or until done.
• Remove from pans and cool on wire racks.

GINGERBREAD I

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
• Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
• Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
• Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

CLASSIC GINGERBREAD CUTOUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
• Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.