Gingerbread Boxes & Mason Jars Recipe

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A totally edible Christmas reward – Gingerbread Cookie Bins and Mason Jars! The Mason Jar is made just by wrapping dough round a can! You don’t want any cookie cutters, mixers or any particular tools to make these. Or baking expertise (which I lack). My form of Christmas baking!!

Festive spread of Gingerbread Boxes and Mason Jars tied with ribbons and filled with chocolate truffle balls.

“Gingerbread Bins and Mason Jars are my resolution for a Christmas centrepiece/reward which is a extra wise dimension than making a huge Gingerbread home that received’t get eaten.”

Gingerbread House
Final years’ Gingerbread Home aka Leaning Tower of Piso. Solely the chimney and 1/8 th of 1 roof was consumed.

Final yr I made a Gingerbread Home for my household Christmas dinner. Apart from the truth that tins of lentils I used to stabilise the partitions acquired trapped inside the home (I forgot they have been there once I put the roof on) and that the home went a bit lopsided once I was driving to my mom’s home (therefore the ribbon round it), I used to be fairly happy with my efforts. Particularly on condition that it was the primary time I tried it.

Nonetheless, after a 12 course Christmas dinner, there was little room left for dessert. So in any case my efforts to make the Gingerbread home (I even made a snowman!), solely a part of the chimney and about 1/eighth of 1 roof was nibbled at.

So I swore I’d by no means make one other Gingerbread Home once more until I used to be going someplace with 50 folks! However as Christmas approaches in 2014, I began having nagging ideas about making one thing with gingerbread as a result of….nicely, I simply love gingerbread. That is the one time of the yr I make it, it sings of Christmas to me. And being the primary Christmas with my weblog, I needed to share an edible reward recipe. One thing slightly completely different.

“The Gingerbread Mason Jars are very easy to make as a result of they don’t require setting up. Simply wrap dough round a baking paper lined can, and bake. It’s actually that straightforward!”

And that’s the story of how the concept of the Gingerbread Bins and Mason Jars was born. A extra wise dimension than a large Gingerbread Home that takes a military to eat. One thing that’s simply transportable, could be packaged up properly and isn’t tough to make (as a result of I don’t do tough!).

It took a number of goes to get this proper. I solely discovered one recipe for Gingerbread Bins on a business recipe website. I received’t get into particulars however suffice to say it didn’t work. So I made a decision to make one up myself.

Festive spread of Gingerbread Boxes and Mason Jars tied with ribbons and filled with chocolate truffle balls.

Firstly, let me guarantee you that these are very easy! They take time, however they don’t seem to be arduous. Don’t let the size of the directions idiot you! I jammed 2 recipes into 1 (i.e. the Bins and Mason Jars) plus it acquired wordy describing methods to lower the dough and assemble the bins.

For those who aren’t into fiddly, then I like to recommend making the Mason Jars as a result of they don’t require setting up. All you want is an empty can lined with baking paper (parchment paper). Then wrap it with dough. It sticks completely as a result of Gingerbread dough is sort of sticky. Then the opposite step you don’t usually do with gingerbread is to sit back it once more. This helps the Mason Jar from sliding down whereas it bakes as a result of it must be baked upright. I attempted baking it mendacity on its facet however the jar ended up flat on one facet which didn’t look so good!

You don’t even have to “glue” the bottom on. For those who use the can to press out rounds, these rounds ought to nearly match completely into the bottom (if not, simply trim it with a knife). And since gingerbread is barely sticky, the bottom stays in with out the assistance of icing or melted chocolate.

Festive spread of Gingerbread Boxes and Mason Jars tied with ribbons and filled with chocolate truffle balls.

The Bins are simpler to chop out since you simply want 8 squares for every field. However they take longer to assemble as a result of you’ll want to “glue” them collectively utilizing melted chocolate (which I discover units quicker and is stronger than Royal Icing). Additionally as a result of the gingerbread squares puff barely when baked, you’ll want to do a little bit of trimming to make it straightforward to assemble and so the Field stands flat on the desk. It’s prolonged to elucidate in phrases so I’ve completed up a diagram to point out you (see recipe beneath).

Festive spread of Gingerbread Boxes and Mason Jars tied with ribbons and filled with chocolate truffle balls.

I believe these make an important reward – for Christmas or any event! You possibly can fill them with no matter you need. I stuffed mine with home made Chocolate Ganache Truffles (psst, I’ve acquired some tricks to make rolling these up very easy as an alternative of wanting such as you had a chocolate struggle!).

So to all my (AustralianSydney based mostly) family and friends studying this, I assume you realize what you’re getting for Christmas this yr! 🙂

Completely satisfied baking!

Festive spread of Gingerbread Boxes and Mason Jars tied with ribbons and filled with chocolate truffle balls.

*** UPDATE – Which Ought to I Make?? I’ve had just a few folks ask me which was simpler to make – the Mason Jars or the Bins. The Mason Jars require much less time as a result of it’s really fairly straightforward and quick to roll up onto the can. Then as soon as baked, the one factor you need to do is slot the bottom in (no “glue” required). Whereas the Bins must be constructed utilizing melted chocolate, which isn’t arduous (I’ve offered just a few suggestions that make it simpler than you’d suppose) however takes time – round 15 to twenty minutes begin to end. Nonetheless, with the Mason Jars there’s a danger that they slide down across the can whereas baking, inflicting the underside of the jar to be wider than the highest. My recipe contains steps to keep away from this, and in addition the gingerbread recipe I take advantage of is one which I take advantage of particularly for the Mason Jars as a result of it’s lighter and fewer buttery (so it maintains it’s type whereas baking as an alternative of sliding down the can).***

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Gingerbread Boxes & Mason Jars Recipe

Gingerbread Boxes & Mason Jars Recipe

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 198 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50 g / 1.8 oz unsalted butter , chopped
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 1 egg , lightly whisked
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp All Spice (or ground cloves)
  • 1 cup milk chocolate buttons
  • 1 egg , white only
  • 2 cups sifted icing sugar (confectioner's sugar)
  • Silver Sugar Balls
  • 2 x empty 400g /14oz cans , washed and labels removed (e.g. canned tomatoes)

Instructions

  1. Place butter, brown sugar and honey in a small saucepan over low heat. Stir until the butter is melted and sugar is dissolved. Set aside until almost at room temperature. (Note 1)
  2. Pour into a large bowl and add the egg. Mix until combined.
  3. Sift the remaining Gingerbread ingredients straight into the bowl. Mix until just combined, then use your hands to knead it a few times in the bowl to bring the dough together. (Or turn onto work surface if your bowl isn't large enough).
  4. Flatten dough into a disc, wrap in cling wrap and place in the fridge for 1 1/2 hours. (Note 2)
  5. Remove dough from fridge. For ease of handling, cut the dough into 2 pieces. Use a rolling pin to roll out to 3mm / 1/ 10" thickness between two pieces of baking (parchment) paper. See Note 3 for an easy way to do this.
  6. Proceed with instructions to make Boxes or Mason Jars.
  7. Preheat oven to 180C/350F with one oven shelf in the centre and the other directly below it.
  8. Line 2 baking trays with baking paper (parchment paper).
  9. Cut out 12 squares from the rolled out dough that are 8cm x 8 cm (3" x 3"). Place onto baking tray.
  10. Optional: Cut 2 x small squares to use as the "knob" in the centre of the lid. Place small squares in the centre of 2 squares.
  11. Bake for 12 to 15 minutes until golden brown. The top tray will take around 12 minutes, the bottom tray will be closer to 15 minutes (move it to the upper shelf when you take out the first tray).
  12. Allow to stand for 5 minutes on the tray then remove onto cooling racks.
  13. Once the squares are cool, select 8 squares to be the walls of the boxes and line them up in front of you with the flat side down on the bench (i.e. the side that was on the baking tray).
  14. Use a knife to trim the bottom and right side of each square (to make the edges flat - easier to construct).
  15. Melt the milk chocolate buttons.
  16. Use a knife to spread melted chocolate on the right edge (that you trimmed) of one square (Square A). Hold Square A standing upright so the bottom edge (that you trimmed) is flat on the work surface.
  17. Get another square (Square B) and hold it upright so the bottom trimmed edge is on the work surface. Attach the chocolate edge of Square A to the flat side of Square B (i.e. the side that was on the baking tray). Hold for 20 seconds to let the chocolate firm up a bit.
  18. On Square B, use a knife to spread melted chocolate on the right edge you trimmed. Then attach that to another square, then repeat until you have constructed the walls of a box. Repeat for other box.
  19. While the walls are setting, get two more squares. Trim them with a knife so they are the right size to fit inside the walls - this will be the Base of the box. Spread a little chocolate on the edges of the square then pick up the walls and put it over the Base and push down so the Base fits inside the walls.
  20. Use Royal Icing to hide the edges and decorations of choice. I used Silver Sugar Balls. Attach the decorations while the Royal Icing is wet.
  21. Line 1 baking tray with baking paper (parchment paper).
  22. Press the open end of the can into the dough to cut out 2 rounds. These will be the base.
  23. Cut 2 x strips of baking paper that are at least the height of the can and are long enough so it will overlap when you wrap the can. Butter the baking paper then wrap around the cans.
  24. For cutting the dough: Cut a rectangle out of baking paper that is the height of the can and the length to wrap around the can with a 1 inch / 2cm overlap. **This is important. See Note 4.**
  25. Lay the rectangle from step 4 on the dough and use a large knife to cut out the rectangle. Repeat to make two rectangles.
  26. Leaving the dough on the baking paper it was rolled out on, place the can on one end of the dough and roll up firmly to cover the can. Make sure it wraps snugly, saggy dough will result in a saggy Mason Jar. Remove parchment paper, trim any excess dough and use your fingers to seal. Repeat with other can. Place the cans on their side on the baking tray, seam side down.
  27. Gather up the dough remnants and roll out again. Place one can with the dough wrapped around it upright onto the dough and use a small knife to cut out rounds. Repeat to make 2 rounds. These will be the lids. Place onto baking tray.
  28. Optional: Cut a small square and place in the centre of the lids. (I forgot to do this and had to stick on a cooked piece of gingerbread!)
  29. Place baking tray in the fridge with the cans on their side for 30 minutes. This helps stop the mason jars from sliding down when baking.
  30. Preheat oven to 180C/350F. Put the oven shelf in the middle of your oven (note 5).
  31. Remove the baking tray from the fridge. If the dough on the cans has sagged slightly, use your hands to press it against the can.
  32. Turn the cans upright on the baking tray and place the tray into the oven.
  33. Bake for 20 to 25 minutes, until golden brown, turning the tray halfway through (so the mason jar bakes an even colour).
  34. Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
  35. Once cool, gently pull the can and baking paper out of the Mason Jar. It should slip out fairly easily, if not, just twist it slightly to loosen then pull out.
  36. Fit the small circles into the base of the Mason Jar. It might need trimming to fit - be careful not to over trim, you want it to fit snugly. You do not need anything to make it stay in place because the gingerbread is sticky and the base should fit snugly.
  37. Decorating is optional. With a ribbon, I don't think any decorations are required. On one, I piped Royal Icing along the bottom, top and rim with Silver Sugar Balls.
  38. Use a mixer to beat the egg white until soft peaks form. Gradually add icing sugar, a heaped dessert spoon at a time, making sure it is incorporated before adding the next tablespoon.
  39. Transfer the Royal Icing into a piping bag with tip of choice.
  40. Use to decorate the Boxes and Mason Jar, as desired.
  41. Fill with homemade (or bought) treats of choice. Mine are pictured filled with homemade Chocolate Ganache Truffles. Tie with ribbons to make them pretty!

Notes

1. Have patience and make sure the butter mixture is almost at room temperature before adding in the egg. Firstly, if the butter mixture is straight off the stove and you add the egg, you will end up with scrambled eggs in your gingerbread. Secondly, if the butter mixture is still warm when you mix the dough, the dough is really sticky and hard to work with. I have experienced both these problems.
2. Don't skip the step of chilling the dough! I tried it once and the dough is impossible to work with, far too sticky.
3. I find the easiest way to roll out this dough is as follows: Place dough onto baking paper (parchment paper) and use your hands flatten and spread the dough to almost as thin as you want it. The dough is soft so it is easy to do this. Then place another piece of parchment paper on top and roll out to desired thickness. If you try to roll out a thick lump between baking paper then the baking paper crinkles and gets bunched up because it sticks to the dough which you are rolling out.
4. If you cut the dough using a piece of baking paper that is cut to shape to wrap around the can without an overlap, when you roll up the can in the dough, it won't be long enough. I won't go into technicalities, but just trust me, make the rectangle extra long. It's easy to trim excess but a pain to fill the space if you are short.
5. You need the oven shelf to be at a height so when you put the tray in, the top of the mason jars will fit without touching the top of the oven.
6. The gingerbread recipe plus the step of chilling the dough again once it is rolled up on the can are specifically to help ensure the Mason Jar maintains its form while baking, instead of sliding down the can (causing the bottom of the Mason Jar to be wider than the top). However, if your Mason Jar does lose its shape while baking, you can balance it out visually by either piping a rim of Royal Icing along the top rim or wrapping a ribbon around the top.
Another thing I did was to use leftover dough to make a mug handle which I glued onto the side of the "mug" (using melted chocolates) and I filled the mug with a sachet of hot chocolate powder and marshmallows. That was quite fun too!
7. Nutrition assumes 12 servings (being one Gingerbread Box piece each!).

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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