Preheat oven to 180ºC or 160ºC fan. Line 2 large baking trays with non-stick baking paper. Using electric beaters, beat butter and sugar until light and creamy. Add golden syrup and egg yolk and beat until combined.
Add sifted flour, ginger and bicarbonate of soda. Use a butter knife to mix until evenly combined.
Gather dough together and turn out onto a sheet of non-stick baking paper. Divide 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. Trim sides to give straight lines, but don’t make it any smaller 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 tray in the fridge and chill while you roll out and cut the other piece of dough.
Bake first tray for 10 mins, while chilling the second tray, then bake that for 10 mins. Leave on the trays for 5 mins, before transferring to a wire rack to cool completely.
Place white chocolate in a small plastic piping bag and snip off the end. Place a square on a board and use white chocolate to attach the sides. When set, pipe white chocolate into gaps along the inside. Leave to set 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. Pipe this icing on the outside of the joins of the squares to cover any gaps. Decorate with cachous. Pipe a cross onto the box tops, and decorate. Leave to set. Fill with Swiss Gold Truffle Balls.
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