New Zealand Christmas Treat Box Recipe

I’ve gotta say, when I decided to whip up this crazy layered treat with its crunchy meringue on top of a soft, buttery biscuit base and even threw in some chocolate ganache and toffee drizzle, I felt like I was on this wild ride in my kitchen even though I kinda messed up a few steps along the way.

I love creating my New Zealand Christmas Treat Box. Using unsalted butter, caster sugar and egg to make a firm base, plus a dash of vanilla and ginger for spice, I find that the dark chocolate, walnuts and dried cranberries not only taste great but also offer antioxidants, healthy fats and fiber benefits.

Ingredients

• Unsalted butter gives rich flavor and healthy fats for a tender biscuit base.
• Caster sugar sweetens the mix and supplies fast energy, plus helps crisp edges.
• Egg binds ingredients and adds protein while giving a light, airy texture.
• Egg whites turn into a crisp meringue that is high in protein and airy.
• Dark chocolate adds bittersweet flavor and antioxidants that uplift the treat.
• Golden syrup offers sticky sweetness and a caramel touch for a perfect drizzle.

Ingredient Quantities

• 250g unsalted butter, softened (for the biscuit base)
• 200g caster sugar – you’ll need some for the biscuits and a bit more later for the meringue
• 1 large egg, beaten
• 350g plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 4 egg whites (for making the crisp little pavlova bites)
• 200g caster sugar (for the meringue)
• 1 tsp vinegar
• 1 tbsp cornstarch
• 100g dark chocolate (70% cocoa), roughly chopped
• 200ml double cream
• 100g golden syrup
• 50g unsalted butter (for the toffee drizzle, separate from the biscuit butter)
• 100g desiccated coconut
• 75g chopped walnuts
• 50g dried cranberries

How to Make this

1. Preheat your oven to 180°C. Line a baking tray with parchment paper while you gather all your ingredients.

2. In a large bowl, cream together 250g softened unsalted butter and 200g caster sugar until the mixture gets light and fluffy. Then stir in the large beaten egg and 1 tsp vanilla extract.

3. Sift in 350g plain flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp ground ginger into the bowl. Mix until you just get a smooth dough – dont overmix it.

4. Press the dough evenly onto the lined baking tray to form your biscuit base and put it into the oven for about 15-20 minutes until it is lightly golden.

5. Meanwhile, in another clean bowl, whisk 4 egg whites until soft peaks form, then gradually add 200g caster sugar, 1 tsp vinegar and 1 tbsp cornstarch. Keep whisking until stiff peaks appear – this will be your crisp meringue topping.

6. Once the biscuit base is partly baked, take it out and gently spoon or pipe the meringue over the top, making sure you cover the whole surface evenly.

7. Lower the oven temperature to 120°C and bake the meringue-topped biscuit for about 45 minutes until the meringue is crisp and dry on the outside.

8. While the meringue is cooling, melt 100g dark chocolate over a double boiler and mix in 200ml double cream to make a smooth ganache.

9. In a small pan on low heat, combine 50g unsalted butter with 100g golden syrup until melted and smooth for a toffee drizzle.

10. Once the meringue is completely cool, drizzle the chocolate ganache and then the toffee over the top, finishing by sprinkling 100g desiccated coconut, 75g chopped walnuts, and 50g dried cranberries evenly across. Chill in the fridge for at least an hour before cutting into treat boxes and serving.

Equipment Needed

1. Preheated oven
2. Baking tray lined with parchment paper
3. One large mixing bowl for creaming butter with sugar, then stirring in the egg and vanilla extract
4. An electric mixer or hand whisk to get the butter and sugar light and fluffy
5. Measuring cups and spoons for all the dry and liquid ingredients
6. A sifter for the plain flour, baking powder, salt and ground ginger
7. A clean bowl for whisking the egg whites into soft peaks before adding sugar, vinegar, and cornstarch
8. A whisk (or mixer) for beating the egg whites
9. A spatula or piping bag for spreading the meringue evenly over the biscuit base
10. A double boiler (or a heatproof bowl over a small pan of simmering water) for melting the dark chocolate with cream
11. A small pan for melting the unsalted butter with the golden syrup for the toffee drizzle
12. A refrigerator or cooling area for chilling the dessert before serving

FAQ

• Q: Can I make the biscuit base ahead of time?
  A: Yes, you can make them in advance. Just cover with plastic wrap and store in an airtight container at room temp for up to 2 days.
• Q: What if i dont have unsalted butter for both parts?
  A: If you only have salted butter, try reducing the salt in the recipe a bit, but be aware that it might change the flavour slightly.
• Q: How do i know when my meringue bites are properly crisp?
  A: They should be dry to the touch and easily peel off the tray. If they stick, they might need a little more time in the oven.
• Q: Can I substitute double cream with something else?
  A: You can use heavy whipping cream as an alternative, but it might not be as rich as double cream so the toffee drizzle could be a bit lighter.
• Q: Is it important to sift the flour for the biscuit base?
  A: Yes, sifting helps to avoid lumps and ensures a smoother mixture which is crucial for a light textured base.

New Zealand Christmas Treat Box Recipe Substitutions and Variations

• If you dont have unsalted butter for the biscuit base, you can use regular salted butter but then use a little less salt later in the recipe, or try coconut oil for a slightly different flavour.
• If you dont have caster sugar on hand, you can use granulated sugar but be aware it might not dissolve as easily, so mix well.
• For double cream, heavy cream works pretty well as a substitute; just keep in mind the texture may be a bit thinner sometimes.
• If you’re in a pinch for dark chocolate, you can swap it with semi-sweet chocolate, which will give you a sweeter note in the treat box.
• Not finding dried cranberries? Raisins or chopped dried cherries make a good alternative and add some extra chewiness.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start. This helps the butter and egg mix better with the sugar and flour so you don’t end up with lumps in your dough.

2. Don’t overmix the dough. Once you add the dry ingredients, mix just until it looks smooth enough. Overdoing it can make the biscuits tough, and trust me, you want them nice and crumbly.

3. When you whip the meringue, add the sugar slowly. A clean bowl and beaters are super important too, since any grease or leftover fat can really mess with getting those stiff peaks.

4. For that ganache, slowly heat the cream and then stir it into the melted chocolate. It helps if you stir slowly while it’s warm; this way, you get a smooth mix rather than a clumpy mess.

5. Once you’ve drizzled on the chocolate ganache and toffee, give it some time in the fridge before cutting. This really helps all the layers set together, making it easier to slice and giving the flavours time to blend.