Golden Cloud Christmas Smash Box
Nothing is better than sweet treats falling out of a candy box.
Time: 1 hour
Recipe by: Thando Manyoni
For the shell:
6 x 80g Beacon Heavenly Midnight Velvet
¾ cup salted butter
1 cup sugar
¼ cup golden syrup
2 ½ cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
For the box:
500g Beacon Heavenly Selection
125g Wilsons Toff-O-Luxe Original
150g Mallows Pink and White
1 cup chocolate dipped strawberries
2x Heart shaped molds
Preheat the oven to 180C and prepare a baking sheet.
For the shell, melt the different chocolate in two separate bowls.
Pour the midnight velvet chocolate into the molds and swirl and spread until all the mold is covered. Let the chocolate set for about 15 minutes in the freezer.
Add a second later to make it thicker if needed, and let it set.
In the meantime, make your gingerbread cookies: cream the butter and sugar until light and fluffy. Add in the egg and golden syrup and mix well.
In a separate bowl combine the flour, bicarb, salt, cinnamon and ginger, stirring to combine.
Add the dry ingredient to the wet ingredient and mix until combined. Scoop balls of dough that are medium-small. Place them on the baking sheet, leaving space between the balls.
Bake for 10-12 minutes. Remove from the oven and allow to cool.
Once the chocolate is set, removed from the molds. Fill the flattened side with the cookies, Beacon chocolates and strawberries. To seal the box, pipe some melted chocolate around the edges and sandwich together. Alternatively, you can place the lid on the side and decorate with melted chocolate. Serve!