Stir the butter, sugar and honey in a small saucepan over low heat until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly.
Combine the flour, ginger, mixed spice and bicarb in a large bowl. Add the butter mixture and egg and stir until well combined.
Turn dough onto a well-floured surface and knead until smooth. Shape into a disc. Cover the dough with plastic wrap and place in the fridge for 1 hour to rest.
Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Divide dough in half. For box panels, roll out 1 portion on a well-floured surface until 5-6mm thick. Cut two 10 x 10cm base squares. Cut eight 8 x 10.5cm side panels. Using picture as a guide, cut 4 ribbon holes on 4 side panels, and 2 ribbon holes on remaining side panels. Place on prepared trays. Bake for 12-15 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool.
Separate the lollies into colours. Place in sealable plastic bags. Wrap 1 bag in a tea towel. Use a rolling pin to hammer until finely crushed. Repeat with remaining colours.
Roll remaining pastry portion, plus any scraps, on a well-floured surface until 5-6mm thick. Use an 8cm star-shaped biscuit cutter to cut stars from the dough. Place 6-8 biscuits on each lined tray.
Use a 4cm star-shaped cutter to cut the centre from each biscuit. Place the smaller stars on trays. Bake for 5 minutes. Spread the crushed lollies in the hole in the larger biscuits (see note). Bake for 6-7 minutes or until biscuits are golden and lollies are melted. Cool on trays. Repeat with remaining dough and lollies.
Spoon the melted chocolate into a sealable plastic bag. Cut 1 corner to make a small hole.
To assemble boxes, pipe chocolate along 1 short side edge of 1 box side panel. Attach another side panel. Hold for a few minutes while it starts to set. Trim edges of 1 base square so they are straight. Using chocolate, attach the side panels to the base square. Repeat to attach another 2 side panels. Allow to set. Repeat to make a second gift box. Carefully thread the ribbon through the holes in the boxes to decorate.
For the royal icing, beat egg whites until foamy. Beat in icing sugar and lemon juice.
Place in a piping bag with a 3mm nozzle. Decorate boxes and stars with icing. Set aside to set. Fill boxes with star biscuits.