GINGERBREAD LOLLY BOXES

MAKES 6 PREP 1 HOUR 30 MINS + CHILLING/SETTING COOK 12 MINS

• 150g unsalted butter, chopped, at room temperature

• ½ cup brown sugar

• 1/3 cup molasses

• 2 cups plain flour

• 3 tsp ground ginger

• 1 tsp ground cinnamon

• ½ tsp bicarbonate of soda • 180g chopped white chocolate, melted

• 140g sachet white piping icing • 6 giant white chocolate stars • edible stars, wrapped lollies, to decorate

1 Line two large oven trays with baking paper. Preheat oven to 170°C.

2 In a large bowl, using an electric mixer, beat butter and sugar on high 2 mins until light and fluffy. Beat in molasses. Stir in combined sifted flour, spices and soda until a soft dough forms. Knead gently to form a ball. Divide dough into two and flatten into discs. Refrigerate

2 hours or up to 2 days.

3 Roll out 1 pastry disc between

2 sheets of baking paper to 5mm thickness. Cut into 5cm squares, chilling dough and re-rolling as necessary. Place on prepared trays, 2cm apart, allowing room for spreading. Refrigerate 30 mins. Repeat with remaining pastry to make a total of 30 squares. Roll remaining pastry to 5mm thickness and cut out six 6 x 5cm rectangles (these will form bases). Place on prepared tray. Cook 12 mins or until firm to touch. Cool on trays.

4 Place melted chocolate into a medium zip-lock bag. Snip a tiny piece off the end. Using a base and 4 squares, assemble box, joining squares to base with piped chocolate and filling gaps. Repeat with remaining bases, squares and chocolate to make 6 boxes. Allow to set 2 hours. 5 Decorate sides of box with icing sachet and chocolate stars as desired. Attach decorations as desired. Fill with lollies and serve topped with remaining biscuit squares to form lids.