Q1: What is the absolute, number one secret to my cracker box falling apart?

The two most important secrets are straight cracker panels and a sturdy "glue." Chilling your dough at every stage is the key to panels that don't warp and will fit together perfectly. For the glue, it is a great idea to use your cheese spread straight from the refrigerator so it is cold and firm, and to be patient, letting your walls set up before you try to fill them.

Q2: Can I make this ahead of time for a Christmas party?

Yes, this is a perfect make-ahead centerpiece! You can bake your cracker panels and make your filling several days in advance. Then, the fun assembly can be done on the morning of your party.

Q3: Can I make this with a different kind of cheese?

Yes! This recipe is wonderfully versatile. You could use a classic cheddar or a Gruyère in the cracker dough, and a whipped Boursin® or even a simple, herbed cream cheese for the filling and the "mortar."

Q4: Do I have to use a food processor to make the cracker dough?

If you don't have a food processor, you can absolutely make the dough by hand! You can use a pastry blender or two knives to cut the cold butter into your dry ingredients, and then use a wooden spoon to mix in the wet ingredients until a dough forms.

Q5: What should I serve with my edible gift boxes?

These beautiful, self-contained cheese dips are a fantastic centerpiece for a larger charcuterie board. They are perfect served with a variety of crackers, pretzels, cured meats like salami and prosciutto, and fresh, crunchy vegetables like carrots, celery, and radishes.

Edible Christmas Gift Box (A Cheesy Showstopper!)

An elaborate and creative recipe for a savory, edible ‘Pepper Jack Cheese Cracker’ gift box, perfect as a showstopper for a holiday party. The recipe involves making a from-scratch, savory cracker dough flavored with pepper jack cheese and spices. The dough is rolled, cut into panels, and baked to form the walls and lid of a small box. The edible box is then assembled using a whipped pepper jack cheese spread as ‘glue,’ filled with more of the spread, and decorated with a blanched chive ‘ribbon’ to look like a wrapped present.

Author: Evelyn

Ingredients

For the Pepper Jack Cheese Cracker:
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon turmeric
One 8-ounce package pepper jack cheese spread
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup grated Parmesan
2 tablespoons apple cider vinegar
2 large eggs, separated
For Assembling and Decorating:
6 long fresh chives
Two 8-ounce packages pepper jack cheese spread
Assorted meats, vegetables, and crackers, for serving

Instructions

Make the Cracker Dough: In a food processor, pulse the flour, salt, mustard, paprika, and turmeric. Add the pepper jack cheese spread, butter, and Parmesan and pulse until the butter is broken up.
In a small bowl, whisk together the vinegar, egg whites, and 3 tablespoons of water. Add this to the food processor and pulse until a dough forms. Wrap the dough in plastic and refrigerate for 1 hour to firm up.
Cut and Bake the Crackers: Preheat the oven to 350°F. Line 2 baking sheets with parchment.
Cut the dough in half. Roll out one piece between two sheets of floured parchment to 1/8-inch thickness and chill for 30 minutes. Repeat with the second piece.
From the chilled dough, cut out panels to create two boxes: four 4-inch squares (for tops/bottoms), four 4-by-2-inch rectangles (long sides), and four 3.5-by-2-inch rectangles (short sides).
Arrange the panels on the baking sheets and refrigerate for 15 more minutes. Prick the dough with a fork, then brush with a reserved egg yolk wash (yolks whisked with 2 tsp water).
Bake for about 25 minutes, rotating the pans halfway through, until golden brown. Let cool completely.
Assemble the Boxes: Blanch the chives in boiling water for 30 seconds, then transfer to an ice bath to cool. Pat them dry.
In a stand mixer, beat the two packages of pepper jack cheese spread until light and smooth. Transfer to a pastry bag.
To build a box, take one 4-inch square cracker for the base. Pipe the cheese spread around the perimeter. Attach the four side panels to the base, using more cheese spread in the corners to ‘glue’ them together. Repeat to form the second box.
Tie a blanched chive into a bow on each of the remaining 4-inch square panels to create the ‘lids.’
Fill the boxes with the remaining cheese spread, smooth the top, and place the decorated lids on top. Serve with assorted crackers, meats, and vegetables.

Notes

Special Equipment: This project requires a food processor and a pastry bag.
This is a multi-step, showstopper appetizer that is perfect for a special occasion like a Christmas party.
The cracker dough requires multiple chilling steps. This is a crucial part of the process that makes the dough manageable and helps the crackers hold their shape.
Blanching the chives makes them pliable enough to be tied into a decorative bow without breaking.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/edible-christmas-gift-box/