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These biscuit boxes taste as good as they look, and they make a great gift
one hour plus drying time

You will need

  • biscuit recipe below
  • square cookie cutters
  • fondant in the colour of your choice
  • cornflour
  • small rolling pin
  • fondant embosser with quilting pattern (or a plastic ruler)



  • paintbrush
  • 24 jars or tins
  • royal icing
  • piping bag
  • nr 1 or 2 icing nozzle
  • fondant roses or other decorations (optional)


For each box you will need six square biscuits, one slightly larger than the other five. You can cut away from the sides of the large square if there is a big size difference. If you don’t have square cookie cutters, measure and cut the dough into squares. Bake until golden. Set aside to cool completely.

Roll out the fondant so it is fairly thin, on a surface dusted with cornflour. Use the embosser to imprint the quilt pattern or use a ruler to mark off a diamond pattern in the fondant. Use the cookie cutters to cut squares out of the fondant for four of the smaller squares (for the box sides) and the large square.

Brush a biscuit with a little water and stick the fondant in place. Gently smooth it to remove air pockets, but not so hard that you damage the pattern. Repeat with the remaining pieces of fondant.

Pipe royal icing around the edges of the biscuit without the fondant (the base of the box). Pipe icing along the edges of the other four small biscuits where they will join together. Arrange the four biscuits around the edges of the base, supporting them with the tins or jars. Leave to dry, supported, for at least two hours.

Once the icing has hardened, remove the supports and ice dots or frills to fill the exposed biscuit around the edges of the fondant. Leave to dry overnight.

Place the large biscuit with the fondant, which is the box lid, on a jar so that the edges aren’t touching anything. Pipe icing all around the sides to cover the edges. Pipe small dots to finish off the quilting pattern. Add fondant decorations. You can also decorate the box further, if you prefer. Leave to dry overnight to harden completely.

Make a beautiful sugary holder for your Huletts sugar cubes.


Lemon Biscuit Boxes

3 boxes
Preparation time:
20 minutes, plus refrigeration time
Baking time:
12-15 minutes
Oven temperature:
Decorating time:
about 1 hour, plus drying time
You will need
  • 200g butter or baking margarine
  • 200g Huletts White Sugar
  • 1 large egg
  • 10ml vanilla essence
  • 5ml finely grated lemon zest
  • 420g cake flour



  1. Cream the butter and sugar together with an electric beater until light. Add the egg and vanilla essence and beat well.
  2. Mix the lemon zest into the flour and add to the butter mixture. Beat with the electric beater on the slowest speed until combined. Press the dough together with your hands and wrap in plastic wrap. Chill for 30 minutes.
  3. Roll out the dough on a lightly floured surface and cut out 15 squares measuring 6 x 6cm and three squares of 7 x 7cm. If you donʼt have square cookie cutters, simply measure and cut the dough with a ruler and knife. Place on a lined baking tray and chill for 30 minutes or place in the freezer for 10 minutes. Bake in a preheated oven for 12-15 minutes. Cool on the baking tray.
  4. Follow the directions above to assemble and decorate the biscuit boxes. Fill with Huletts White Sugar Cubes and serve on a tea tray or give as a gift. If you arenʼt using all the boxes, store them in an airtight container until ready to use.

by Tani Kirsten
photos ED O'Riley