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Thank you to the wonderful Emily from Maid of Gingerbread for this months deliciously festive recipe and Gift Box Template.

This girl is seriously talented and is destined for BIG things, so check out her website and Instagram (do I need to tell you again she made a Delorean out of Gingerbread – C’MON!!!)

Ok, so here is the method with some step by step pictures provided by Emily herself ❤️

Assembly part 4


1. In a large bowl, sift together flour & spices and add a pinch of salt. Set aside

2. In a separate bowl, cream butter with caster & brown sugar until pale.

3. Beat in egg.

4. Add flour mixture gradually and bring together into a dough (feel free to use your hands!)

Step 4 part 2

5. Divide the mixture in half. Wrap each half in cling film and refrigerate for about 30

mins. Meanwhile, cut out paper templates (see separate template sheet). N.B. The

heart and star shapes are optional; if you have any festive cookie cutters you

could use those instead.

Step 5 part 1

6. Take one half of dough, remove cling film and roll out between two sheets of

baking parchment until 4mm thick (a bit thicker than a £1 coin).

Step 6

7. Remove top layer of parchment, cut out the 2 ‘lid/base’ pieces and as many ‘side’

pieces as will fit, leaving a clearance of 1cm between each piece. Keep them in

position on the bottom parchment sheet and slide the whole sheet onto a baking

tray. Set aside any trimmings/remaining dough.

8. Repeat with the other half of dough and cut all the remaining pieces. You should

have: 2 lid/bases, 4 sides, 4 corners, and 1 label.

9. Slide the second sheet onto a baking tray and put both trays into the freezer for

15 mins (this helps keep the nice straight edges and stops them spreading while

they bake).

10. Preheat oven to 170 °C ( 160 °C fan). R e-roll all remaining dough and cut out any

shapes you like, either using cookie cutters or the heart & star templates. (Place

these in the freezer once the box shapes have gone into the oven.)

11. Remove both trays of box shapes from the freezer and bake for around 15 mins

until golden brown.

Step 8

12. Leave trays to cool for 5 – 10 minutes, then gently transfer parchment sheets onto

wire racks to finish cooling.

13. Bake remaining shapes as above. N.B. smaller shapes might only need around 10 mins in the oven.


1. To make the icing, sift ¾ of the royal icing sugar mix into a bowl and gradually add

boiled water (very small amounts at a time) until thick and glossy and around the

same thickness as toothpaste. If it becomes too runny add a little more of the

icing sugar until you achieve the right consistency.

2. Fill the piping bag and snip off the end. Pipe a generous snake of icing along one

long edge of a ‘side’ piece. Attach it to the large ‘base’ square, a little way in from

the edge. Use a jar or glass to prop it up. Take the next side piece, ice one short

edge & one long edge and attach at right angles to the first piece. (They should

now stay up on their own). Continue with the final two side pieces until the box is


3. To make the lid, turn the remaining large square over, pipe a blob of icing onto

each of the mini square ‘corner’ biscuits and attach them to the lid’s underside

near the corners, about 2 cm in from the edge (they are to stop the lid from sliding

off the box). Leave to set for a few mins then turn back over and place lid on top

of the box.

4. Once your box is assembled, use the remaining icing to attach sweets &

decorations and to decorate the biscuits to go inside. For a personalised gift, pipe

the initials of the lucky recipient onto the ‘label’ biscuit and attach it to the top of

the box.

 Assembly step 3 part 3

Assembly part 4


@gingerbreadmaid (Twitter & Instagram)

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