Gingerbread Treasure Box

Get the whole family together to make these edible candy- or cookie-filled treasures. 

Ingredients

  • 1/2 recipe of Gingerbread Dough
  • 1 recipe of Royal Icing
  •  Peppermint candy canes (if desired)
  •  Assorted holiday candies

Directions

  1. Preheat oven to 350°F. Lightly spray Gingerbread House Mold or Gingerbread School/Post Office Mold with non-stick cooking spray.

  2. Divide all ingredients for Gingerbread Recipe in half except use 1 egg; prepare dough according to recipe directions. Shape dough into a ball and divide into 2 portions. Wrap 1 portion in plastic wrap and refrigerate while working with the other portion.

  3. To use Gingerbread House Mold: Press 1 portion of dough firmly into sections for roof, lower part of side wall (up to the bottom of the roof triangle) and front wall (this will be the box bottom). Do not fill chimney, snowman or tree sections. To use Gingerbread School/Post Office Mold: Press 1 portion of dough firmly into sections for roof, first story of the front wall and side wall (this will be the box bottom). Do not fill flag, bell and banner sections. Holding Bread Knife parallel to surface of the mold, cut excess dough form mold. 

  4. Bake 17-20 minutes or until edges are lightly browned. Using Oven Mitts, remove to Stackable Cooling Rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely.

  5. Cool mold completely before filling with remaining dough. If using House Mold, use remaining dough to fill sections for roof and lower part side wall (up to the bottom of the roof triangle). If using School/Post Office Mold, use remaining dough to fill roof and first story of front wall. Trim excess dough. Bake and cool as directed in step 4. 

  6. Prepare Royal Icing recipe according to directions. Attach Large Star Tip to Decorating Bag according to directions and fill bag with icing. 

  7. To assemble: Place piece being used for box bottom on cardboard. Squeeze icing along the lower inside edge (the side with no pattern) of each piece being used for box sides and ends; press onto outside edges of box bottom. (There will be some space at each corner where pieces don't quite meet.) Prop with custard cups to hold pieces securely in place during drying. Fill space at each outside corner of box with icing. Place candy canes at corners, if desired. Let box stand until icing is completely dry (about 1/2 hour). Decorate outside of box with icing and assorted candies. Let dry. 

Yield:

  • 1 box
      servings

Related Products

Related Recipes