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1
Preheat oven to 180C or 160C fan forced.
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2
Line 2 large baking trays with non-stick baking paper.
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3
Using electric beaters, beat butter and sugar until light and creamy and then add golden syrup and egg yolk and beat until combined.
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4
Add sifted flour, ginger and bicarbonate of soda, using a knife to mix until evenly combined.
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5
Gather dough together and turn out onto a sheet of non-stick baking paper.
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6
Divide the dough into 2 even portions, wrap one portion in cling wrap and set aside.
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7
Roll the other portion out to a rectangle about 26cm x 18cm and trim the sides to give straight lines, but don't make it any small than 24cm x 16cm.
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8
Cut dough into 12 pieces (four rows of three).
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9
Transfer pieces to one of the prepared trays, leaving a little room between them for spreading.
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10
Place trays in the fridge and chill while you roll out and cut the other piece of dough as you did the first.
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11
Bake first tray for 10 minutes, while chilling the second tray, then bake that tray for 10 minutes.
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12
Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
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13
Whisk egg white until frothy, then gradually add sifted icing sugar to make a stiff paste.
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14
Place paste into a small plastic piping bag and snip off the end and pipe this icing on the outside of joins of the square to cover any gaps and then decorate with cachous.
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15
Pipe a cross onto the box tops and decorate and ;leave to set.
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16
Fill with chosen sweets.
